Don’t get me wrong, noodles are delicious. Spaghetti, Tortellini, Pad Thai, the possibilities are endless–until you want to eat healthy, watch your carbs and maybe even go gluten-free. Then its bye-bye yummy carbs, rich sauces and Lady and The Tramp noodle slurping.
Fortunately, your love of all things noodle-y doesn’t have to go away. Let me introduce you to my friends Shirataki Noodles. The low carb, gluten-free, tofu (and/or rice) cousin of your favorite pasta. One package of noodles is 20 calories, 6 carbs, certified gluten-free and GMO free. (insert emoji hands)
I like using Shirataki noodles when I make spaghetti & meatballs, Asian stir fry and in vegetable spring rolls. Because they have a very mild flavor, it’s easy to add them to whatever noodle dish you like. They also come in a variety of thicknesses, like angel hair, spaghetti and fettuccine.
Shirataki Veggie Stir Fry
Time: 15 minutes
1 package of shirataki noodles
4 baby carrots, thinly sliced
4 stalks of asparagus, cut into 1 inch pieces
1/4 cup edamame
1/2 cup roasted eggplant, thinly sliced
2 mushrooms, thinly sliced
1 tbsp roasted peanuts
1 tbsp gluten-free soy sauce
salt & pepper
Olive oil for cooking
- In a sauce pan, add a bit of olive oil and carrots. Let it cook for a minute then add the rest of the vegetables.
- Rinse and strain the shirataki noodles and set aside.
- After the veggies cook for about 5 minutes, add the noodles and stir together for another 5 minutes.
- Top with salt, pepper and peanuts.