2 tablespoons extra-virgin olive oil
4 garlic cloves, very finely chopped
2-inch piece ginger, peeled (use the edge of a teaspoon to scrape off the skin) and finely chopped
1 jalapeño pepper--halved, seeded and finely chopped
3 cups roughly chopped broccoli rabe (about ¼ of a large bunch)
4 medium carrots, peeled and grated
4 cups (6 ounces) sliced shiitake mushroom caps
½ cup almond milk
2 tablespoons low-sodium soy sauce
1 teaspoon Sriracha or other chile sauce
Two 8-ounce bags fresh shirataki noodles, rinsed under cold water
2 medium scallions, thinly sliced
2 tablespoons chopped roasted peanuts
¼ cup cilantro leaves
1 lime, quartered
1. To a large skillet set over medium-high heat, add the oil. Once the oil begins to shimmer, add the garlic, ginger and jalepeño and cook, stirring occasionally, until fragrant, 1 to 2 minutes.
2. Stir in the broccoli rabe, carrots and mushrooms and cook, stirring occasionally, until the mushrooms are tender, about 7 minutes.
3. Add the almond milk, soy sauce, Sriracha and shirataki noodles and cook until the noodles are warmed through, about 2 minutes.
4. Divide the noodles among 4 plates and top with the scallions, peanuts and cilantro. Serve with the lime wedges.