I had written a post about ‘Shirataki Noodles’ a few weeks back. This is a very simple stir fry and also a very versatile one. I usually add eggs and a whole bunch of veggies(any combination that I usually have on hand), spice it up any way you like it and you have yourself a tasty, yet low carb dish.
Ingredients:
1 8 oz package Tofu shirataki noodles(packed in water)
1 small onion, sliced
1 cup sliced mushrooms
1 1/2 cups sliced bell peppers(I use a combination of 3 colors)
3 eggs
a pinch tumeric
1 tbsp oil
1 tsp red pepper flakes
1 tsp finely chopped ginger
1 tsp finely chopped garlics
1 tbsp low sodium soy sauce
1 tsp sriracha sauce
1 tsp ketchup
2 tbsp chopped cilantro
non stick cooking spray
salt, to taste
pepper to taste
Method:
Drain the noodles in a colander. Rinse in hot tap water for 2-3 minutes(don’t skimp on the rinsing). While rinsing, bring a pot of water to boil, salt it really well – similar to pasta water. Add the noodles, and let it boil for 4-5 minutes. You don’t have to worry about the noodles being over cooked, coss they never really turn mushy. If anything they remain rubbery – this is expected and the intended texture of these noodles. Drain the noodles and massage in a tbsp of olive oil. Set aside.
Spray a wide skillet/wok with non stick cooking spray. Whisk the eggs in a bowl with turmeric, salt and pepper. Add into the skillet and scramble it until soft. Remove onto a plate. Heat oil in the same skillet/wok, add in the red pepper flakes, ginger and garlic. Let the oil get infused with this. Over high heat, add the onions, stir fry this, until crunchy, but slightly cooked. Add in the mushrooms and the bell peppers. Keep tossing them over high heat. While the veggies cook, add all the sauces in a bowl and mix to combine. Add in the scrambled eggs and noodles in the wok and toss to combine. Add in the sauces and mix it in. Add salt and pepper to taste, garnish with chopped cilantro. Serve hot!
Verdict: The noodles are perfectly spiced and are interspersed with a huge helping of veggies. Truly a low carb dream come true. They are very filling too. The protein quotient is augmented by the eggs. If you were to eat chicken, you can add it to the stir fry as well.
Sending this to MLLA 56 – “My Legume Love Affair” taken over by Lisa and to ‘Favorite Recipes: Non Indian Food’, event series by ‘Zesty South Indian Kitchen’.
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