Spicy Shirataki Noodles

I had another bag of the tofu shirataki noodles in the fridge, as well as a few peppers (including hatch chiles that have overtaken the grocery stores in Houston). These tofu-yam noodles are thick cut and I thought that they would be excellent prepared with an Asian style sauce, instead of with marinara. I whipped up this dish in about 15 minutes, and it was awesome. Add as much curry paste for your desired spiciness!

Spicy Yam Noodles
1 package tofu shirataki fettucine noodles
1 Tbsp red curry paste
1 lime (juice), plus water
2 tsp Bragg's Liquid Aminos
2 tsp dark soy sauce
2 tsp natural peanut butter
1/2 onion (diced)
1 green bell pepper (cut into strips)
1 hatch chile (diced)
fresh ground black pepper
1/4 tsp garlic powder
pinch white pepper

1. Cook noodles according to instructions (rinse first). Then set aside.
2. In a small bowl whisk curry paste, lime juice, liquid aminos, dark soy sauce, peanut butter, black pepper and white pepper. Add water if needed.
3. In a skillet or wok heat oil to medium-high. Stir fry green pepper, chile and onion. Cook until browned on the outside but still firm.
4. Add sauce and noodles to wok and toss.
5. Serve immediately with fresh cilantro.