Spicy shirataki noodles with tomatoes and squash
Today I will tell you about gluten-free, zero calorie, zero carbohydrate noodle. Yes, it’s not a miracle. Shirataki noodles came from Japan. The word “shirataki” means “white waterfall”, describing the look of these noodles. They are made from the Konjac root, also called White Yam or Devil’s Tongue and contains 97% water and 3% indigestible Glucomannan fiber. That makes Shirataki one and only zero calorie noodle.
Thought this noodles are perfect for anybody who concerned about weight issues, some people dislike Shirataki because they have little flavor of their own. You need to know what to add to get a nice meal. I will use shirataki noodles from ARCHE Naturkuche and show you the way you can cook it right and tasty.
NB! It’s important to rinse Shirataki noodles very well for a few minutes under fresh, running water before cooking.
1 tablespoon of olive oil
1 tablespoon of sesame oil
1 tablespoon of tamarind sauce
2-3 small tomatoes
100 grams of green peas
1 tablespoon of Thai Tom Yum pasta
3 tablespoons of homemade vegetable bouillon
Add shirataki noodles in the mix of olive oil, sesame oil and tamarind sauce for 10 minutes. In the meantime, on the frying pan fry tomatoes, squash and green peas with olive oil. Don’t overcooked it. Veggies need just several minutes to be ready. Add just a little bit of spicy pasta. I use Thai Tom Yum. If you don’t have it, use a small cayenne pepper. After 10 minutes add to the pan with veggies shirataki noodles and 3 tablespoon of vegetable bouillon, mix it well and cook for 3-4 minutes, constantly mixing. It’s almost ready! Serve the plate, sprinkle you dish with pistachios or any other nuts.