Noodles w/ Sautéed Asparagus, Peas + Lemon Butter Sauce

A beautiful low-carb dinner for one, please! I paired Miracle Noodles aka Shirataki noodles (made from a substance called glucomannan that comes from the konjac root native to eastern Asia) with sautéed asparagus, peas, and a lemon butter sauce. Yum.

INGREDIENTS
2 tbsp Kerrygold butter, divided
1 tbsp olive oil
½ bunch asparagus, chopped to 1” pieces
2 tbsp stock or white wine
½ cup peas, fresh or frozen
Herbs de Provence
Salt to taste
1 bag Miracle Noodles, rinsed
Juice of ½ a lemon
Aleppo pepper, to taste
Flaky salt

DIRECTIONS
Heat skillet to medium. Add 1 tbsp butter and olive oil. Once melted, add asparagus and cook until tender but still crisp. Next, add the herbs, salt, and peas, and continue to cook until peas are heated through. Finally, add the miracle noodles and leave on skillet until warmed through and finish with a squeeze of lemon. Top with pepper and flaky salt if you’d like.