4 Tbs. gluten-free, reduced-sodium tamari
2 1/2 Tbs. lime juice
1 Tbs. light brown sugar
2 tsp. sriracha sauce
1 Tbs. grapeseed oil
2 Tbs. chopped jalapeño chile
3 cloves garlic, minced (1 Tbs.)
1 onion, sliced (1 cup)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 8-oz. pkg. tofu shirataki fettuccine, prepared according to package directions
1/2 cup fresh basil leaves, torn
1. Whisk together tamari, lime juice, brown sugar, and sriracha in bowl. Set aside.
2. Heat oil in wok over medium-high heat. Add jalapeño and garlic, and cook 1 minute. Add onion and bell peppers, and stir-fry 5 minutes. Add tamari mixture and shirataki, and simmer 3 to 5 minutes, then toss with basil.