Tuesday, October 23, 2012


Can a packaged product
make you happy? I say YES!
Like my enthusiastic title?  Really that's all I can think right now because I just ate noodles.  Real noodles.  Not spaghetti squash, not strips of vegetables.  REAL NOODLES.  And yes, my Paleo is still intact thanks to House Foods Shirataki noodles.  I grew up eating these in meals like sukiyaki and they were my favorite part of the meal, besides the tofu and cabbage and meat . . . and well sukiyaki has to be one of my favorite all time meals.  But besides with asian flavors and in pho (which I've never had but plan to have someday) what ELSE could I do with these noodles?  There aren't many paleo recipes out there using them.  A lot of people have issues with the fishy smell (which goes away upon rinsing and heating) and the texture.  They're closer to a rice noodle (think chicken long rice) than a wheat noodle.  They've got a gelatin-like texture that may turn people off.  BUT I think the act of twirling tomato sauced noodles around a fork may be enough to get people to try it.  So, I set about to making myself SPAGHETTI using shirataki noodles today.  And I succeeded.  And you all get to benefit from my experimentation.

I found my noodles in the refrigerator section of my SPROUTS market.  Any whole foods should carry it, and if not, asian markets are guaranteed to have them. Just make sure you don't buy the TOFU Shirataki.  Tofu is SOY, which is a legume, which is NOT paleo.  Also, for weight loss purposes, the yam-based shirataki has ZERO calories.  The Tofu ones do.  Shall I repeat that again?  ZERO CALORIES people and I am incredibly full from lunch.

Closest thing to REAL spaghetti 

Shirataki Spaghetti with Roasted Chicken
serves 1 cook time: 15 minutes

waiting for them to "crackle"

  • 1 pkg House foods shirataki noodles 
  • 2 oz roasted chicken
  • 2 tsp bacon grease or olive oil
  • 1 medium tomato, diced
  • 1 clove garlic, minced
  • 1/4 onion, diced
  • 2 tbsp tomato paste
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/8 tsp cayenne pepper
  • 1/4 cup chicken broth
  • pinch of salt and a pinch of pepper
mmmm sauce
  1. Open and rinse the shirataki noodles.  You just want to get rid of most of the fishy smell.
  2. Using a NONSTICK pan, dry fry (NO OIL) the noodles on medium heat for about 5 minutes.  They're not going to get crispy, but they won't be as clear or slimy.  They'll start to crackle when they're almost done.  Remove noodles to a plate.
  3. Heat up oil/grease in your pan on medium heat.  Add onions, garlic and tomatoes and fry for about 5 minutes.  The onions and garlic should be soft.  
  4. Add tomato paste and herbs, and fry for about 2 minutes.  
  5. Add the chicken stock and heat for about 1 minute.
  6. Add the noodles into the pan and mix well.  Plate and serve topped with the roasted chicken.  
Nutritional information:  190 calories, 3.8g fat, 0.9g sat fat, 57.3 mg cholesterol, 900mg sodium, 31.6g carbs, 13.6 g fiber, 18.8g protein

1 comment:

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