Shirataki Noodles Recipe Asian: Lowest Carb Asian Noodles

1. Shirataki noodles recipe vegetarian

This is a light and delicious Asian noodle dish, usually with white radish and clear soup as the main ingredients, suitable for people who like a light taste.

Ingredients preparation:

• Shirataki noodles: 200g
• White radish: 1 (about 300g)
• Carrot: 1
• Shiitake mushrooms: 2
• Green vegetables: appropriate amount (such as Chinese cabbage or spinach)
• Tofu skin: appropriate amount (cut into thin strips)
• Ginger: 2 slices
• Scallion: 1 (cut into sections)
• Salt: appropriate amount
• Sesame oil: appropriate amount
• Olive oil: appropriate amount

Vegetable preparation:

Wash white radish and carrots and cut them into thin strips. Soak mushrooms in warm water and slice. Wash green vegetables and set aside.

Stir-fry spices:

Add an appropriate amount of olive oil to the pan, and when the oil temperature rises, add ginger slices and scallions and stir-fry until fragrant. Then add mushroom slices and stir-fry until soft.

Make the soup base:

Put the shredded white radish and carrots into the pot and continue to stir-fry for about 2 minutes until the radish is slightly softened. Add enough water (about 800 ml), bring to a boil over high heat, then turn to low heat and simmer for 15 minutes.

Cook the noodles:

In another pot, add water to boil and add Shirataki noodles. Cook according to package instructions and drain.

Finished product:

Put the cooked noodles in a bowl, scoop in the stewed soup base, and finally add the greens and bean curd shreds. Add salt to taste and drizzle with a little sesame oil to enhance the flavor.

Serve:

You can garnish with some chopped green onions if you like and enjoy this refreshing shirataki noodle soup.

Konjac Noodles Angel Hair

2. Shirataki noodles with tofu (Low calorie and low carb)

Shirataki noodles with tofu is a low-calorie, healthy, and delicious noodle dish suitable for people who pursue a healthy diet.

Ingredients preparation:

• Shirataki noodles (konjac noodles): 200g
• Soft tofu: 150g (cut into small pieces)
• Carrots: 50g (shredded)
• Scallions: 1 stalk (chopped)
• Shiitake mushrooms: 2-3 (thinly sliced)
• Spinach: a handful (washed)
• Egg: 1 (optional, fried or scrambled)
• Ginger and garlic: 1 clove each (chopped)

Seasonings:

• Light soy sauce: 2 tablespoons
• Mirin (or a small amount of sugar): 1 tablespoon
• Sesame oil: 1 tablespoon
• Japanese miso (optional): 1 teaspoon
• Salt: appropriate amount
• Pepper: a little
• Soup: 500ml (chicken or kelp broth can be used)

Prepare Shirataki noodles:

Take Shirataki noodles out of the packaging and rinse them 2-3 times with clean water to remove the fishy smell.

Put them in boiling water and cook for 2 minutes, then drain and set aside.

Stir-fry ingredients:

Pour sesame oil into a hot pan and sauté ginger and garlic.

Add shredded carrots and shiitake mushroom slices and stir-fry for 1-2 minutes.

Make soup base:

Pour in broth and season with soy sauce, mirin, salt and pepper.

After boiling over medium heat, add tofu cubes and cook for 2-3 minutes to make them taste good.

Add a small amount of miso to taste.

Add other ingredients:

Add cooked Shirataki noodles and spinach to the pot and cook for 1 minute to allow the noodles to absorb the soup.

Add eggs and serve:

Pour cooked Shirataki noodles into a bowl and pour hot soup over them.

Put fried or scrambled eggs on the noodles and sprinkle with chopped green onions for flavor.

Seaweed Shirataki Tagliatelle

3. Pad Thai with shirataki noodles

Pad Thai with shirataki noodles is a delicious dish that combines Thai flavors with healthy elements, perfect for those who like to try new flavors.

Ingredients preparation:

• Shirataki noodles: 200g (optional Shirataki noodles with tofu)
• Pho: 150g (wide rice noodles)
• Shrimp: 150g (shelled and pureed)
• Tofu: 120g (cut into pieces)
• Shallots: 50g (sliced)
• Garlic: 4 cloves (minced)
• Carrot: 1 (shredded)
• Green vegetables: appropriate amount (such as leeks or bean sprouts)
• Eggs: 2 (beaten)
• Roasted peanuts: 50g (chopped)

Seasonings:

• Fish sauce: 2 tablespoons
• Soy sauce: 1 tablespoon
• Sugar: 1 tablespoon
• Lemon juice: 1 tablespoon
• Crushed chili: appropriate amount (optional)

Prepare the ingredients:

Cook the shirataki noodles and rice noodles in hot water, remove them and rinse them with cold water, drain and set aside.

Mix the shrimp with salt, wine and cornstarch, and marinate in the refrigerator for 15 minutes.

Stir-fry the spices:

Add an appropriate amount of oil to the pot, add shallots and minced garlic first, and stir-fry over low heat until fragrant.

Add shrimp and tofu:

Add the marinated shrimp to the pot and stir-fry until they change color.

Then add the tofu cubes and stir-fry gently until the surface is slightly yellow.

Add vegetables and eggs:

Add shredded carrots and green vegetables and stir-fry evenly.

Pour the beaten eggs into the pot and stir-fry quickly until cooked.

Add noodles and seasonings:

Put the cooked shirataki noodles and rice noodles into the pot, add fish sauce, soy sauce, sugar and lemon juice, and stir-fry quickly and evenly to mix all the ingredients thoroughly.

Serving and garnishing:

Put the Thai shirataki noodles in a bowl and sprinkle with chopped roasted peanuts and chili peppers before serving.

Oatmeal Konjac Tagliatelle