Quick and easy, Asian inspired Low Carb Sesame Ginger Noodles - Best of all, these are gluten free, sugar free, vegetarian, and keto friendly.
These Sesame Ginger Noodles are one of my favorite side dishes to serve with just about any Asian inspired main dish. I've included some of my favorite recipes below. But I'll let you in on a secret ... I love to make a batch of these noodles and mix them into my Pork Egg Roll in a Bowl Recipe. DELISH! Try it and I promise you won't regret it.
While this is an egg free recipe, they are also really good with some light and fluffy scrambled eggs mixed in. Looking to make this vegetarian noodle recipe a full meal deal? Just mix in your favorite protein - beef, pork, chicken, and shrimp are all excellent choices.
How to cook shirataki noodles
Shirataki noodles, miracle noodles, konjac noodles, Japanese yam noodles – Whatever you wish to call them, there is one thing that usually rings true. They smell pretty awful! They just do. If you’ve ever opened up a bag of shirataki noodles, then you know the smell I am talking about. For many, it has been so off-putting that they opt to not even give them a try. But I am going to give you some tips and tricks that just might change all of that. If shirataki noodles just truly aren't for you, you can always make this recipe with zucchini noodles, shredded cabbage or spaghetti squash.
THE TYPE OF SHIRATAKI NOODLE MATTERS
A successful shirataki recipe really depends on the type of noodle you buy. For years, I could never get used to the texture or taste of them until I found just the right brand. It truly makes all of the difference in the world. I have been able to find them in nearly all of the grocery stores near me, but I usually buy them in a package of 10 from Amazon because it saves money and they last a long time in the fridge. This is the brand of shiritaki noodles that I recommend.
PREPARATION METHOD IS KEY
If you take a bag of shirataki noodles and toss them directly in a pan, this is your first mistake. It is important to drain the liquid they are stored in and soak them in a bowl of fresh water for about 20 minutes. From there, drain them and give them another good rinse. If they still have an odor or feel a little slimy, soak them again. Then, I drain them and dry fry them in a pan for abut 5 minutes.
Taking all of these steps will really help them absorb the flavors you are cooking them in and lose a lot of that rubbery texture. While this really helps, they are still not for everyone. I have found that using them in Asian inspired cooking is usually the gateway into loving them. In my book Dairy Free Keto Cooking, I made a beef ramen that is so spot on taste and texture wise that I simply cannot get enough of it. They definitely resemble the texture of rice noodles more than they do a traditional flour pasta. However, through finding the perfect brand and taking the time to properly prepare them, I have become a big fan!
More low carb Asian inspired recipes:
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