Shirataki Noodles

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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.

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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
  • Oregano
  • Shirataki noodles (these usually come in single-portion packets. I used the dried variety, which is quite hard to find)

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Chop your onion.

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Throw it in the pan to soften, with a few tablespoons of olive oil.

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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.

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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)!

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Let everything simmer for five minutes.

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Add the tomato, then half fill the tin with water to rinse out the last bits into the pan.

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Add the stock cube, crumbled, and the oregano.

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Chuck your shirataki into plentiful boiling water.

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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.

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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!

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Dollop on the ragù and mix everything up nicely.

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Sprinkle on some nutritional yeast to add some yummy goodness.


Other toppings that go well with shirataki are:

Flaked pan-seared salmon fillets:

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Fried egg (the olive oil tip goes particularly well with this one!):

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Prawns, mushrooms and baby tomatoes:

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Grilled chicken, green beans and tenderstem broccoli:

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2 thoughts on “Shirataki Noodles

  1. The first recipe is my favourite. I’m going to try this. Never tried quorn before.

    • thepigfoot says:

      I’ve only just discovered it recently! I’ve had the sausages and the mince – the sausages are ok, but I really really like the mince. Cooked like this you really can’t tell it’s not real meat! And it’s so much lighter than beef xx

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