Soy-Butter Carrot Noodles with Mushrooms

🧂 Ingredients

• 2 packages carrot Shirataki noodles
• 4 tbsp unsalted butter
• 3 large cloves garlic, minced
• 1- inch piece ginger, peeled and minced
• 1 3.5 oz package Bunashimeji mushrooms, (brown or white), fibrous end of stems removed
• 1 5 oz package Seafood mushrooms, ibrous end of stems removed
• ¼ cup soy sauce
• 2 ½ tbsp fresh lemon juice and zest of 1 lemon
• Cilantro sprigs for garnish

Instructions

• 1 Drain the noodles in a fine-mesh strainer and rinse thoroughly under cold water.
  Reserve.
• 2 Heat 2 tablespoons of butter in a large sauté pan over moderate heat. Add the
  garlic and ginger and sauté for 1-2 minutes to allow the flavors to infuse into
  the butter.
• 3 Add both kinds of mushrooms and continue to cook until the mushrooms have
  softened and caramelized a bit, about 2-3 minutes.
• 4 Add the drained noodles, additional 2 tablespoons of butter, soy sauce, and
  lemon juice, zest, and toss to combine. Cook for 2-3 more minutes until the
  noodles are heated, and all elements are thoroughly combined.
• 5 Serve with cilantro sprigs.

Nutrition Info