1 (8oz) bag Tofu Shirataki
1 Tbsp gochujang
1 Tbsp soy sauce
1 Tbsp mirin
2 Tbsp gochugaru, Korean red pepper flakes (or to taste if this is too spicy)
1 Tbsp erythritol
About 1 Tbsp minced garlic (garlic is a main flavor component but feel free to dial it back)
1 or 2 eggs
Rinse the noodles under cold water and set aside to drain. The next time I make this I'm going to try dry frying since a bit of water still came off once mixed with the sauce.
Combine the sauce ingredients in a bowl and mix well. Shred some veg and throw it in with the sauce. Set aside to let the flavors mingle. Make some 7 minute eggs. Toss the noodles with the sauce and top with the eggs.
9g net carbs