Shiritaki Noodles aren’t anything new. They’ve been around for a long time but have been gaining in popularity over the last year or so as we are striving for cleaner diets and low / no carb solutions.
These low-calorie, gluten-free noodles with zero net carbs are made out of water-soluble fiber made from the Konjac plant.
Not only are they yummy, but the pre-biotic properties of the Konjac plant are vital when it comes to gut health and well-being. Hey yogurt lovers, you now have a replacement for your beloved pro-biotic delivery system!
I’ve been telling my clients and people who ask me for a few years that Shiritaki noodles are an excellent alternative to pasta based solely on the macros but I had never tried them myself.
Shiritaki Noodles – First Impression
So, I took to Facebook Live to do a first impressions taste test of these little wonders. You can watch that here:
In short, I like them. Earthy smell? Yes, if the earthy you are referring to is near a dairy farm or sewage treatment plant. Gah… not good.
Price per serving is not what I would call budget or family friendly but they are an excellent alternative to pasta. I am still trying to put my finger on the exact texture. They aren’t soft like pasta and they aren’t crunchy like fried noodles… they are somewhere in between.
Shiritaki Noodles are great for so many lifestyle choices whether you’re vegan, paleo, keto or just trying to lower your processed carb intake.
Shiritaki Noodle – Recipe
You must, must, must, must rinse the noodles. I don’t care how you are going to prep them for your recipes, but you must rinse them first.
There are a few different ways to prep your noodles. My choice was to rinse them in warm to hot water and then towel dry them.
Once they are dry, put your noodles in a non-stick pan without oil. Seriously, no oil, no butter, just as is into the pan which will further dry them out.
Use tongs to keep the noodles moving around which will also prevent them from clumping together. (I used chopsticks.)
That’s it. They really are super simple to make and you can eat them on their own but no one likes boring so let’s hit them with a bus coming from flavor town!
Dr Carrie’s Teriyaki Marinade
1/2 cup coconut or liquid aminos or reduced sodium soy sauce
1/3 cup of oil (avocado, olive)
1/4 cup coconut sugar
1-2 tbsp honey
1/4 cup chopped green onions(if you have them-you can leave it out)
4 cloves garlic, crushed
2 tablespoons sesame oil
2 tablespoons freshly grated ginger
1 teaspoon Sriracha, optional
Mix all the ingredients together and allow them to combine for a couple of hours or combine and pour on your noodles for the last few minutes of cooking.
If you use this marinade for meat, let your meat sit in it for a few hours. You can thank me later.
When you make these, let me know what you thought. I would love to hear your experience with Shiritaki Noodles and your recipes!
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