I kept hearing and reading about these “miracle” Shirataki noodles. They are made from tofu and yam flour (don’t freak yet…look to the final result) and I found them in the natural section at Wegmans for about $2.39. Compared to 210 calories and 42 grams of carbs for a similar size of regular Spaghetti, I thought it was worth a shot!
- Only 3g of Carbs per sering
- 20 Calories per (4 oz.) serving (of course who eats 4 oz. of noodles?)
- No Sugar, No cholesterol
- Dairy free, Gluten Free
- Vegan
Shirataki Stir-Fry
I heated my wok (any large skillet would work) over high heat and added:
- sliced carrots
- Cremini or button mushrooms
- sweet Vidalia onions
- 3-4 crushed garlic cloves
After sautéing for a few minutes, I added:
- frozen peas
- frozen sugar snap peas
- frozen broccoli
While they cooked I added my seasonings:(since I rarely measure and am always modifying these measurements are a estimate…we like things spicy so beware the hot pepper flakes and Sriacha. I’ll start measuring and recording henceforth 0: )
- 2 teaspoons red pepper flakes
- 1 tablespoon fresh ginger (or 1 teaspoon powdered ginger)
- 1/4 cup soy sauce
- 1/3 cup chicken or veggie stock mixed with 1 tablespoon cornstarch (thickener)
- 2 tablespoons Mirin (sweet rice vinegar) or you could use honey and whatever vinegar you have
- 2 tablespoons Sriracha (hot chili sauce)
After everything was tender crisp (about 2-5 minutes TOTAL), I poured all my veggies into a bowl and set aside. Then to the still screamin hot wok, I added about 15 shrimp seasoned with salt and pepper. Cook about 1 min per side or until pig-tails (pink and curled up).
Then I addedd the veggies back in and dumped in the “magical low-carb noodles” (which come cooked, just rinse a few times really well b/c of the slight smell). Stir everything up, taste and adjust seasonings as needed….
Next time I would do 2 packs of noodles because as normal I overdid it on the veggies : ).
Consensus was that they tasted a bit more firm then “regular” noodles but very good and absorbed the stir-fry flavors well. I don’t think there was any difference other than a slight texture of having more “bite”. I would recommend them to anyone dying for their pasta but wanting to cut back on carbs (because we all get cravings for a big, lovely bowl of pasta…and now you could have a big bowl AND a piece of garlic bread because you were so good….you can thank me later 🙂
I made stir fry last night! I used rice noodles and since it was my first time they all clumped together because I didn’t add my sauce soon enough. Lesson learned 🙂