Shirataki noodles are one of those mythical foods – very low in carbohydrates, very low in calories: surely there can be no such thing as a pleasant-tasting alternative to pasta? Well that’s exactly what a lot of people think when they first taste shirataki, and I have to admit they are a bit of an acquired taste. But once you get used to their slightly gelatinous texture and lack of flavour, they really can be a godsend for dieters. And of course, the trick is in the pairing! Dollop on some of this yummy quorn mince ragù and I challenge anyone to find fault with the dish.
To serve 4, you will need:
- Quorn mince (about 80g per person)
- One medium onion
- One clove of garlic
- One tin of plum tomatoes
- One stock cube
- A few leaves of basil
- Olive oil
- Shirataki noodles (these usually come in single-portion packets. I used the dried variety, which is quite hard to find)
Chop your onion.
Throw it in the pan to soften, with a few tablespoons of olive oil.
Once soft (this should take approx 5 minutes), add the quorn. You can defrost it first in the microwave, as i did, or let it take a little longer in the pan.
Chop your garlic and add it to the pan. Remember that the less you cook garlic the better it is for you (although maybe not for those around you)!
Let everything simmer for five minutes.
Add the tomato, then half fill the tin with water to rinse out the last bits into the pan.
Add the stock cube, crumbled, and the oregano.
Chuck your shirataki into plentiful boiling water.
After about 20 minutes, you can tear up the basil and add it to the ragù. At this point, the shirataki should be ready to drain.
It is very important that you let your shirataki boil until the water turns yellow, even if this is a lot longer than stated on the pack. i find they are a lot easier to digest if cooked for longer. Once you have drained them, remember to rinse them thoroughly under warm water – this will get rid of the excess carbohydrate (and therefore calories!). Add salt to taste.
Top tip for improving the taste of shirataki noodles: mix in some olive oil before adding your sauce!
Dollop on the ragù and mix everything up nicely.
Sprinkle on some nutritional yeast to add some yummy goodness.
Other toppings that go well with shirataki are: