So it’s almost the end of winter, and I’ve been indulging in comfort food all winter long and that’s what winter is for right? pasta, bread, potato,… but now I have a wee problem… my pants are starting to feel the pinch so I need to make a few adjustments here and there.
So I was doing some interweb trawling and stumbled over this a couple of weeks ago and whilst I have been eating these shirataki noodles since I was a wee little noodle myself, I actually never knew that they are the godsend of diet food especially if you’re doing that low-carb thing…holler dukan dieters??
These noodles are a measly 5 calories (20 kj) per 100 g (cue record scratch)….. yep you read right, I’m sure you almost burn more calories saying the word shirataki than eating these noodles.
They have zero carbs, zero sugar, zero fat! I even took a photo of the nutrition chart on the packet because I’m sure you won’t believe me. They are made from the konjac plant from Asia and the noodles are made by mixing konjac flour with water.
I know what you’re saying – zero everything means zero flava flav right? Sure, of course you’re right, but do you think I’m going to eat something without flavour? Are you kidding me? With these noodles you just need to add the flavour to them. Whilst I’ve seen recipes on the web substituting these noodles for pasta using pasta sauces, I still think the best way to use them is go Asian style, as they were intended to be used.
I will be honest with you, the texture is a bit crunchier than normal noodles and I suggest cutting them a bit shorter because they’re super super long. The other thing is the noodles are submerged in a liquid and when you open the packet the liquid smells a little nasty, a little bit fishy and I’m not sure why because there ain’t no fish in these noodles. Anyway just drain the noodles and rinse them really really well and you’ll be good to go.
Now apart from the sauce, which is a standard sukiyaki sauce you can put whatever you want into this noodle dish. You can use any vegetables that you prefer, some stir fried thinly sliced beef, prawn, fish, chicken, sliced tofu…go crazy kids.
P.S. After going to all the effort of making this healthy dinner…I ate two pieces of cake afterwards….woops
Sukiyaki shirataki noodles
Serves 1 – 2
what you need:
- 1 small or 1/2 large carrot, julienned (Sliced into matchsticks)
- 1 zucchini, julienned
- handful of podded edamame beans
- 1 packet of shirataki noodles
- 250 ml dashi II/super dashi (2 tsp dashi granules dissolved in 1 L of water – dashi granules can be bought at the japanese supermarket)
- 1/4 cup soy sauce
- 40 ml mirin
- 3/4 tbsp sake
- 1 tbsp sugar
- sesame seeds to garnish
What to do:
Start by making the sauce by combing the dashi II, soy sauce, mirin, sake and sugar in a small saucepan and bring to the boil. Take it off the heat and set aside.
Heat a small splash of oil into a wok and when hot and starting to smoke add the carrot and stir-fry for a minute, then add the zucchini and stir-fry for another minute.
Remove the veg and then add the sauce and bring to the boil and then add the noodles. Cook the noodles in the sauce until the noodles have absorbed the sauce and the sauce is almost evaporated. Add the veg back into the noodles with the edamame and stir through.
Serve and then garnish with some sesame seeds.