I love Asian food. I believe that being half Chinese and spending time growing up in Japan, gave my sister and I a real appreciation of different food cultures which have continued to this day.
Many east-Asian recipes can be very easily adapted for low-carb eating, but the rice and noodles are usually the sticking point as (in my opinion), whilst cauli rice is great, it’s just not quite the same.
Enter Shirataki Noodles noodles. These are traditional Japanese noodles made from the konjac yam, and are almost entirely composed of dietary fibre. Whilst they are not exactly the same as wheat or rice noodles, they do help bridge the gap SO LONG AS you do not expect them to taste or ‘feel’ the same; they don’t. And they have a completely different texture which some people compare to ‘eating rubber bands’. Personally I love the firmer texture and because of it, they hold up really well when stir fried, but do pay attention to their preparation so they lose their ‘distinct’ smell!
Regular yaki soba noodles are usually made with an assortment of stir-fried, finely sliced vegetables such as cabbage, and perhaps some minced meat like pork, coated in a tangy, fruity, salty sauce. My quick recipe below uses soy sauce, rice vinegar, garlic, ginger, sugar-free tomato ketchup and a bit of stevia to create a similar taste without the carb load.
You can either add some minced meat to your fry, or do as I prefer and just serve with your favourite seared meat or fish.
Yaki Shirataki Noodles
8g carbs, 3g protein /serving. (Always remember to calculate based on your own values / ingredient brands where possible!)
- 1 pack (170g drained weight) Shirataki noodles
- 1 tbsp Coconut Oil
- 80g White Cabbage (finely sliced)
- 0.5 clove Garlic (minced)
- Tamari Soy Sauce
- 1 tsp Sugar-free Ketchup
- 2 tsp Rice Vinegar
- 0.5 tsp Sweetener
- 1 tsp Sriracha Chilli Sauce (optional)
- Step 1 Open your noodles, drain in a sieve and rinse well in cold water.
- Step 2 Tip the rinsed noodles into a saucepan of salted water, bring to the boil for 2-3 minutes, drain and rinse again in cold water. Set to one side in the sieve.
- Step 3 Mix together the soy sauce, ketchup, vinegar, sweetener (and chilli sauce, if using), and set to one side.
- Step 4 In a wok or large frying pan, stir-fry the garlic in the coconut oil for 2-3 minutes, add the cabbage and cook for a further 4-5 minutes until just tender.
- Step 5 Add the drained noodles and stir-fry for a further 2-3 minutes over a medium heat.
- Step 6 Stir through the sauce, turning everything to coat evenly and cook for a further minute.
- Step 7 Serve immediately with your choice of meat, fish or other veg.