Thursday, January 12, 2012

Spicy Shirataki Noodles

Have you heard of no-calorie noodles? I had just heard about them when I saw the feature "Oodles of Noodles" in the January/February 2011 issue of Vegetarian Times magazine. The noodles featured are Shirataki noodles which do have a few calories per serving, but very minimal. Instead of regular flour, they are made with Asian yam flour. I have see tofu shirataki noodles at Whole Foods and other natural food stores.

This is a quick and easy stir-fry that ends up light and fresh. The noodles do taste like a light noodle! The consistency is pretty much the same, it's just a light bit on the chewy side. As you can imagine, the don't have much taste on their own to having the proper amount of sauce and seasoning is important.

Note: if you want to make these vegan, make sure the noodles you buy are marked as vegan. Some brands add calcium derived from shellfish.

Spicy Shirataki Noodles
Serves 4

4 Tbsp. gluten-free, reduced-sodium tamari
2½ Tbsp. lime juice
1 Tbsp. light brown sugar
2 tsp. sriracha sauce
1 Tbsp. grapeseed oil
2 Tbsp. chopped jalapeno chile
3 cloves garlic, minced (1Tbsp.)
1 onion, sliced (1 cup)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 8-oz. pkg. tofu shirataki fettuccini, prepared according to package directions
½ cup fresh basil leaves, torn

Whisk together tamari, lime juice, brown sugar, and sriracha in bowl. Set aside.

Heat oil in wok over medium-high heat. Add jalapeno and garlic, and cook 1 minute. Add onion and bell peppers, and stir-fry 5 minutes. Add tamari mixture and shirataki, and simmer 3 to 5 minutes, then toss with basil.

Nutritional information provided in magazine:
Per 1½-cup serving: 130 CAL; 5 G PROT; 4 G TOTAL FAT (<1 G SAT FAT); 19 G CARB; 0 MG CHOL; 770 MG SOD; 4 G FIBER; 8 G SUGARS.

Love is all around you... Enjoy!

- Rachel

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