Have you tried shirataki noodles? Shirataki noodles are made from the konjac plant which is ground and then shaped into noodles, fettuccine or rice. The shirataki noodles are composed of water and glucomannan starch, a water-soluble dietary fiber. The noodles are very low in carbohydrates and calories, and contain no gluten.
The first time I prepared shirataki noodles I thought that washing them well would be enough. That’s what the instructions said. Nowadays I always cook them and sometimes pan-fry them afterwards. This way I get rid of the noodles natural, but unpleasant, smell.
In Brussels I usually get the noodles in Carrefour (Gerlinéa), but you can also find them in Asian grocery stores and some health food shops.
Servings: 2 Prep time: 10 min Cook time: 10 min Ready in: 20 min
- 300 g shirataki noodles
- 1/2 red chili pepper, finely chopped
- 1 tbsp tomato paste
- 1/2 onion, finely chopped
- 200 g shrimps/prawns
- lime wedges and green onion
- Drain the noodles and discard all the water.
- Place the noodles in a large sieve and wash well under running water.
- Transfer into a pot with boiling water and cook for 2-3 minutes. (This step is important for removing the unpleasant odour!)
- Drain the noodles and place them in a bowl.*
- Fry the chopped onion in coconut oil.
- Add chili, tomato paste and 2 – 3 tbsp water.
- Add shrimps/prawns and fry for another 2 minutes and then add to the noodles.
- Serve with lime wedges and chopped green onion.
*Tip: Drain the noodles after boiling them and place in a hot pan without any grease or liquids. Fry over a medium-high heat for about 10 minutes. This makes the noodles have a more pasta-like consistency.