I love exotic groceries stores because I always find appetizing new ingredients there. During an expedition in my favorite Japanese grocery store to buy the ingredients to cook okonomiyaki, I fond small pack of translucent noodles bathed in liquid in the fresh produce section. As they vaguely reminded me of udon noodles, which I love, I decided to have a try and buy them. Upon inquiry, it was shirataki, noodles made from konjac a tuber whose peculiarity is to be extremely low in calories and carbohydrates. Thus, 100 grams of shirataki noodles contain no more than fifteen calories! They are gluten free, they are high in fiber and will give you a lasting feeling of satiety. They are perfect in a low carbohydrates diet, for those wishing to reduce their calorie intake and those who avoid foods with high glycemic index, such as diabetics or people with Candida. The shirataki noodles can replace wheat-based, rice or buckwheat noodles in all your Asian recipes: ramen, Bami Goreng and fried noodles. In the recipe of today, I combined them with sautéed vegetables, to get plenty of vitamins and mineral salts!
On opening the package shirataki, you notice a strong smell of fish. Do not panic, this is normal! Before cooking the noodles, it is necessary to rinse them thoroughly with lukewarm water and drain them. After opening the package, the noodles can be stored in the fridge in their water and should be eaten within three days.
- 300 gr shirataki noodles
- 1 broccoli
- 300g green beans
- 1 red bell pepper
- 1 carrot
- 2 green onions
- 2 garlic cloves, crushed
- cm fresh ginger, grated
- 1 tbsp fresh coriander, chopped
- 1 tbsp white sesame, toasted
- 4 tbsp tamari or soy sauce
- 1 tbsp sesame oil
- Hull the green beans. Cook them in boiling water for about ten minutes. Drain and cut into 2-3cm long pieces.
- While beans are being cooked, wash the broccoli and cut pieces of the size of a mouthful. Steam it for 5 minutes.
- In a wok, heat sesame oil over medium heat. Add garlic and ginger.
- Chop the green onions, bell pepper and carrot. Add to the wok. Sauté for 5 minutes, stir frequently.
- Rinse the shirataki noodles with luckewarm water. Drain thoroughly.
- Add to the wok the green beans, broccoli, noodles and tamari or soy sauce. Sauté for 5 minutes, stir frequently.
- Before serving, sprinkle with toasted sesame seeds and chopped coriander leaves.
Enjoy your meal!