THE BEST SHIRATAKI NOODLES RECIPE (GARLIC PARMESAN)
Curious about miracle noodles? This is the BEST method for how to cook shirataki noodles to the perfect al dente texture. Ready in 25 minutes, this konjac noodles recipe comes with a creamy garlic parmesan sauce.
Provided by Maya Krampf
Categories Side Dish
Time 25m
Number Of Ingredients 8
Steps:
- Rinse shirataki noodles very well in a colander, under cool running water.
- Bring a pot of water to a boil. Add the konjac noodles and boil for 3 minutes. Rinse well again under running water.
- Pat very dry.
- Heat a large, heavy bottomed skillet over medium-high heat. Add the noodles (no oil) and stir fry for about 10 minutes, until very dry. Remove the noodles and cover to keep warm.
- Add olive oil to the skillet over medium heat. Add the minced garlic and cook for about a minute, until fragrant.
- Add the broth and cream. Increase heat to bring to simmer, then reduce heat and simmer for about 5-7 minutes, until volume is reduced by half.
- Reduce heat to low. Gradually stir in the parmesan cheese, until smooth.
- Add the noodles back to the skillet and stir to coat in sauce. Cook for 1-2 minutes, until hot. Season with salt and pepper to taste, if needed.
Nutrition Facts : Calories 235 kcal, Carbohydrate 5.5 g, Protein 7.7 g, Fat 20.8 g, SaturatedFat 2.6 g, Cholesterol 11 mg, Sodium 191.7 mg, Fiber 2.1 g, Sugar 1.3 g, ServingSize 1 serving
SHIRATAKI NOODLES
Shirataki noodles (also known as konjac) are gluten-free noodle alternatives that are neutral in flavor, slightly chewy and come in different styles of thickness, such as spaghetti and fettucine. Though they are typically packaged as ready to eat, I prefer to cook them in a sweet and savory broth, since the noodles absorb flavor well. This recipe is no-fuss: put everything in a pot and cook them on the stovetop for about ten minutes. I've included vegetables I feel are complementary to the noodles and broth, but feel free to use whatever combination you like.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the broth: Whisk the mirin, sake and soy sauce in a large measuring cup until combined. If adding the sugar, mix in until most of it is dissolved. Set aside.
- For the assembly: Rinse the noodles in a colander under cold running water until the odor is completely neutralized, 1 to 2 minutes. Drain well.
- Add the onion to the bottom of large pot or Dutch oven with a lid. Follow with the shirataki noodles. Add the bok choy, carrots, cabbage, tofu and shiitake mushrooms to the pot (pack in the ingredients as the mushrooms and greens will cook down). Carefully pour in the prepared broth.
- Bring to a boil over medium-high heat. Cover and cook until the vegetables are tender and cooked through, 4 to 6 minutes. (If you want more broth, add some water.) Uncover and add the beef on top in a single layer. Cover again and cook until the beef is cooked through, 2 to 4 minutes. (If some spots are still red/rare, feel free to ladle over hot broth from the bottom.) Serve immediately with the broth.
SHIRATAKI NOODLES WITH LOBSTER FLAKES AND FRESH TARRAGON
I came up with this recipe this morning. I wanted something creamy and delicious but low in carbs for lunch. I used a product called Kanimi Lobster flavoured seafood flakes. You could probably use real lobster, but this is much easier because these are ready to use right out of the package. I used fresh tarragon from my garden. I think it is better then using the dried herb.
Provided by Chef Joey Z.
Categories Soy/Tofu
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Remove the tofu noodles from the package and rinse under cool water. Set aside to drain.
- In a medium saute pan, add the vegan margarine and saute the shallot until just soft. About 2 minutes.
- Add the lobster flakes and saute for a minute longer.
- Add the sour cream and tarragon. Stir for about a minute or until the mixture is well coated.
- Sprinkle with the Romano cheese and stir again.
- Season with the salt and pepper.
- Bon Appetit!
SESAME SHIRATAKI NOODLES
Make and share this Sesame Shirataki Noodles recipe from Food.com.
Provided by Brooke the Cook in
Categories Lunch/Snacks
Time 9m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat skillet over medium-high heat. Spray with cooking spray.
- Whisk together peanut butter, soy, red pepper flakes and sesame oil. Set aside.
- Add squash slices to skillet and saute until tender.
- Add drained shirataki noodles, continue to saute until noodles are hot.
- Reduce heat and pour peanut butter mixture over noodles and squash. Cook briefly until sauce is hot and bubbly.
- Transfer to serving bowl and top with toasted sesame seeds and green onions.
EASY PESTO SHIRATAKI NOODLES
Pesto with Noodles :) I use a pre-made pesto and put this together for myself as a quick and light lunch. One package pesto adds 40 calories to this dish. Could also be doubled or quadrupled for a family meal or side dish.
Provided by Brooke the Cook in
Categories < 15 Mins
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Rinse and drain tofu noodles very well.
- Microwave on high for 1 minute and rinse and drain again.
- You may want to pat dry with a paper towel.
- Meanwhile, heat skillet over medium-high heat.
- Add tofu noodles and saute 2 or 3 minutes until noodles appear dried.
- Add butter and pesto sauce and heat 2 or 3 more minutes until butter and pesto cover the noodles.
- Enjoy!
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- Keto Ramen. Used in Asian cuisine for decades, it makes sense that shirataki noodles would be the star in a big bowl of ramen. And in this recipe, they most certainly are.
- Keto Pad Thai – Low Carb Chicken Noodles. Chicken pad Thai has to be my ultimate favorite Thai dish. It’s tangy, savory, and slightly sweet. What’s not to love?
- Low-Carb Vietnamese Pho Soup. On a cold rainy day, nothing hits the spot quite like a big bowl of noodle soup. And with the fragrant aromatics of this Vietnamese pho, you’ll want every last bite.
- Low-Carb Vegetarian Laksa. Creamy, spicy, and packed with low-cal noodles, this bowl of warming comfort is just *chef’s kiss*. Plus, it’s vegetarian. Great for veggies and those looking for more plant-based meals.
- Shirataki Noodles with Almond Butter Sauce (Vegan + Low-Carb) Shirataki noodles don’t have much flavor on their own. But that’s what makes them the perfect flavor-carrying vessels.
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