Archive | February, 2018

January: the month of konjac pasta

1 Feb

Hi Everyone,
today I want tho share with you an amazing culinary discovery that I recently made thanks to Kate Flowers (on this video): Shirataki Noodles aka konjac pasta.

davShirataki noodles is an ingredient popular in Asian cuisine. It’s made from konjak plant which is ground and them shaped into noodles, fettuccini or even rice. Shirataki noodles are almost zero calorie and zero carb. They are made mostly of water, containing about 97 percent water and 3 percent glucomannan fiber. For this reason, they are free of calories and digestible carbohydrates but provide many of the benefits supplied by glucomannan fiber, making them an excellent addition to the diet.

Shirataki literally translates to “white waterfalls.” The noodles are translucent with a glass-like appearance and are generally tasteless, absorbing the flavors of whatever they are cooked with. They are produced by mixing water with glucomannan fiber and a small amount of lime juice to help retain their shape. They are then boiled and shaped to form noodles.

This studio shows that the glucomannan found in shirataki noodles may help you lose weight and improve health.

How I Cook Shirataki Noodles? In a very simple way I used:

1 zucchini noodles (homemade)
2 carrots noodles (homemade)
1 tbs of soy sauce
1 tbs of curry
1 pack of shirataki noodles
1 tbs of sesam seeds

Drain the noodles – discard all the water. Place the noodles in a large sieve and wash well under running water.
Transfer into a pot with boiling water and cook for 2-3 minutes.
Drain the noodles and place on a hot pan with the carrots and zucchini noodles.
Fry over a medium-high heat for about 10 minutes mixing soy sauce, curry and seeds.

This is a great lunch that utilised what you have handy, and it can be made in a flash!!!

See you soon…




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