Shirataki Korean Noodles
Paleo, Keto, Vegetarian, Diabetic-friendly, Gluten-free
Shirataki noodles are made from the konjac yam, a tuber that yields springy noodles that are mostly made up of an indigestible fiber called glucomannan. The amazing thing about this fiber is that it can absorb up to 50 times its own weight in water, making shirataki noodles about 97% water and 3% glucomannan. Since it has a mild taste, negligible calories, but still has the texture of rice or potato starch noodles, it’s the perfect substitute when you’re craving noodles but don’t want to settle for spaghetti squash or zoodles.
Japchae is a Korean noodle dish packed with vegetables. With the discovery of soy-free soy sauce alternatives, even traditional Asian cooking is not off the menu when looking for a paleo version. Organic vegetables and cage-free eggs makes this dish colorful as well as deliciously healthy!
Shirataki should be boiled once before serving, as sometimes people report a strange flavor in the liquid it usually comes in.
- 1 package Shirataki noodles
- 2 organic cage-free eggs
- 2 rehydrated organic shiitake mushrooms, thinly sliced
- ½ cup of shredded organic carrot
- ½ cup of organic cooked Spinach
- ¼ organic bell pepper, thinly sliced
- ¼ organic sweet onion, thinly sliced
- 3 tablespoon organic soy-free soy sauce alternative
- 3 tablespoon organic sesame oil, and more for sauteing vegetables
- 2 tablespoon organic apple cider vinegar
- 1 clove organic garlic, minced
- Salt and pepper to taste
- Create sauce by combining soy sauce alternative, minced garlic, apple cider vinegar, and sesame oil together.
- Prepare the vegetables by sauteing shredded carrots, spinach, shiitake mushrooms, and sweet onion quickly in sesame oil, for about 30 seconds on high heat. Set to the side.
- Beat eggs and scramble in a nonstick pan.
- Boil shirataki noodles according to instructions, strain, and rinse.
- Combine sauce, vegetables, and shirataki noodles together, add salt and pepper to taste, and serve warm or cold.