KETO SHIRATAKI NOODLES WITH PESTO SAUCE
Updated: 4 days ago
My first time making pasta with these. I usually throw them into my miso soup. I must admit that I was skeptical that this would turn out at all. Boy was I wrong. They were soo good that I drove straight to my local Asian market and got a few more. Since we are to stay home during this virus pandemic, I know I can eat this every day and not get sick of it. Just put your pesto or favorite low carb sauce in your cast iron pan, heat and throw in your noodles. That's it. Really. If you don't have access to these amazing noodles, you can use these Well Lean Shirataki Noodles. They are great and don't have that weird odor like the ones I get from the Asian market.
What are Shirataki Noodes?
Shirataki Noodles are translucent, gelatinous traditional Japanese noodles made from the konjac yam. The word "shirataki" means white waterfall, referring to the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in digestible carbohydrates and calories, and have little flavor of their own.
Shirataki noodles come in dry and soft "wet" forms in Asian markets and some supermarkets. When purchased wet, they are packaged in liquid. They normally have a shelf life of up to one year. Some brands require rinsing or parboiling, as the water in the packaging has an odor some find unpleasant.
The noodles can also be drained and dry-roasted, which diminishes bitterness and gives the noodles a more pasta-like consistency. Dry-roasted noodles can be served in soup stock or a sauce. *Source: Wikipedia