Spicy Shirataki Noodles with Lime and Cilantro
Who say’s you can’t have noodles and stay on a keto low carb diet? I have really been into these Shirataki noodles lately. They are great marinated and then pan fried. This is a great low carb noodle when you just want pasta without all the gluten and carbohydrates.
Shirataki noodles are made in many different sizes and shapes. My favorite is the fettuccini and rice variety. They are very low carb. The word “shirataki” means “white waterfall”, describing the appearance of these noodles.
They’re made of what?
When I first heard of shirataki noodles I assumed they were made out of Shirataki mushrooms but they are not. Shirataki noodles are made from the konjac yam (devil’s tongue yam or elephant yam). Shirataki noodles are thin, translucent, gelatinous traditional Japanese noodles.
These noodles are mostly made of a water-soluble dietary fiber water called clucomannan and water.
Once rinsed, Shirataki noodles have little flavor of their own and are best marinated. Shirataki noodles and rice are very low in carbohydrates in calories. These low carbohydrate and calorie properties make the Shirataki noodle very attractive to low carb keto dieters.
These noodles work well with many different cuisines however my favorite way to make them is with an Asian flavoring.
- 2 bags of Shirataki noodles
- 2 TBS Coconut Aminos
- 2 TBS Red Boat Fish Sauce
- 1 TSP Lime juice
- 1 TBS Sunny Paris Seasoning
- 1 TBS Alterna Sweets Spicy Ketchup (save 5% enter coupon OMGKETOYUM at checkout)
- 2 TBS fresh chopped Cilantro
- garnish with Sesame Seeds
- 2 TBS Coconut oil or your favorite healthy fat
- Rinse the noodles using a metal strainer. Pour out all of the liquid found in the bag. It will smell fishy however if you rinse and marinate the noodles they will not taste “fishy” at all. Run cold water over the noodles in the strainer until they no longer have a scent.
- Mix all of the other ingredients in a bowl and add the noodles.
- Let the noodles sit in the marinade for anywhere from one hour to overnight.
- Heat the fat in a cast iron skillet and saute the noodles for about 8-10 minutes or until the maraiade has reduced and the noodles have dried out a bit. The noodles hold a lot of moisture in them, it is hard to overcook them but still keep an eye on them.
- Garnish with more fresh cilantro and sesame seeds and serve.
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