Tuesday, January 10, 2012

Shirataki Noodles with Seafood and Bok Choy

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I could not believe it, I finally found Shirataki noodles!!  I have looked everywhere for these things.  I've looked online, I've looked everywhere in every store.  And I found them accidentally in the most unusual place.  I was looking for European butter at The Fresh Market, and to the left of it I saw the Shirataki noodles by some tortillas.  Wow!  I've been reading about these in the diet and diabetic cookbooks.  A single 4 oz. serving has 20 calories, .5 g total fat, and 3 grams of carbs.  They're made of tofu, so they're gluten free and vegan.  The other pasta in my pantry has 82 grams of carbs and 400 calories in a 4 oz. serving.
They were on sale 2/$3 in fettucine and angel hair forms so I bought 2 of each to try.  Let me just tell you...I love them so much!!  I also love that tofu is made from nutrient - rich soybeans, with the benefit of cancer - fighting properties, and also rich in protein and calcium.  Also, this product that helps to reduce hypertension and cholesterol levels means reducing the risk of the number one killer - heart disease!
You don't even have to cook the noodles!  You can parboil them, or microwave them.  I have to admit, my first reaction to the texture when I took a bite:  a little freaky.  They're a little spongy feeling.  Then once I mixed the shirataki noodles with the veggies and seafood, I wanted more and more!

Bok choy and carrots are awesome with the noodles.  I was really glad to have my Zyliss shredder from Kitchenco. to make the pretty carrot shreds.

The best thing to do is to prepare the ingredients in advance and have them by the stove so that you can throw everything in the pan - they won't take long to cook!
  • 1 8oz. package of shirataki noodles - fettucine shaped
  • Stir Fry Oil infused with stir fried onion, garlic, and ginger
  • 1 lb. package of Private Selection Calamari  (already cleaned)
  • 8 oz. large wild caught American shrimp, peeled & deveined
  • Handful of baby bok choy, outer leaves separated from the center
  • 1/2 medium white onion, thinly sliced
  • 3 carrots, julienned or finely shredded
  • fish sauce or tamari, to taste
  1. Pour a thin layer of oil into a large pan heated over medium high heat.  Add the onions and carrots.
  2. Saute for 5 minutes, then add the baby bok choy.  Stir occasionally until lightly wilted, then remove from pan.  Cut the calamari tubes in half with some kitchen shears.
  3. Add a little more oil to the pan - about the same amount.  Add the shrimp.  Next, add the calamari.  Cook until the shrimp is pink and the calamari is opaque, after just a few minutes.
  4. Season with some fish sauce or tamari to taste.  Add the noodles and toss to heat.

1 comment:

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