Miracle Noodle Recipes To Help With Weight Loss
Thursday, September 2, 2010 19:45If you have discovered the wonderful zero calorie noodles known as shirataki noodles then you are most likely also searching for good shirataki noodle recipes.
Shiritaki noodles are a noodle created from 100 percent soluble fiber derived from the root of the konjac tree, otherwise referred to as the konjac potato, Japanese yam or elephant yam among other names. Although this product is not related to either yams or potatoes. The flour created from the root bulb is called glucomannan and this is often sold as a soluble fiber supplement. The reason this product has zero calories is because our body can’t change fiber into energy.
Shiritaki noodles are accessible at many Asian food stores. Personally, I utilize the miracle noodle brand which I can purchase online. Thus avoiding the inconvenience of seeking a local supplier.
When it comes right down to it, shirataki noodles can be used in basically all of the recipes that you currently use regular pasta for. If you purchase it in block form you can even utilize it it as a substitute for potato in stew.
Here are a couple of my favorite shiritaki noodle recipes. You may think the noodle portions are small, however, since they are made from fiber they are extremely filling.
Shirataki sweet soy chicken and vegetables (Serves four)
2 x 5 oz (150g) packets of shiritaki noodles
1 lb (450g) Skinless chicken breast fillet (diced)
5 oz (150 g) snow peas
5 oz (150 gram) baby corn
7 oz (210g) baby carrots sliced in half
Two teaspoons crushed garlic
One scallion (spring onion) chopped
Four teaspoons sweet soy
Place snow peas, baby corn and carrots into boiling water and boil for three minutes, drain and rinse with iced water
Rinse shirataki noodles thoroughly add to to pot of water and bring to boil for two minutes
Pre heat wok and add one tablespoon of extra virgin olive oil
Stir fry chicken until cooked then add sweet soy to coat.
Add veggies then reheat. Add shiritaki and serve garnished with chopped scallion.
Italian Mushroom and mixed olive shirataki (Serves four)
2 x five ounce (150g) packages of shiritaki noodles
Five oz (150g) thinly sliced mushrooms
Five oz (150g) mixed olives sliced in half
For the sauce:
1 lb (450g) fresh tomatoes, peeled and chopped
One medium onion, finely chopped
Two teaspoons crushed garlic
2 teaspoons finely chopped fresh basil
Salt and pepper to taste
(Alternatively, use 1 jar of classic Italian pasta sauce)
Place 2 tablespoons of extra virgin olive oil in large pan or wok
Add crushed garlic and fry to infuse oil
Add onion and cook till opaque
Add tomatoes, basil, salt and pepper
Simmer over a low heat stirring regularly until ingredients have softened and combined to make a nice sauce
Rinse shirataki noodles thoroughly, place in boiling water and boil for two minutes
Lightly fry mushrooms until soft then add olives and tomato sauce
Stir in shirataki noodles and serve
To peel tomatoes, simply score a small cross on the bottom of the tomato and put tomato in boiling water for 30-45 seconds. Take out when skin wrinkes and begins to peel back from score marks. Tomatoes will now be simple to peel.
For more shirataki noodle recipes visit miracle noodle recipes
Readers who are trying to find information about the sphere of quick and easy recipes, then make sure to check out the link which is mentioned right in this line.
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