One of the things I missed the most about going low carb was my noodles/spaghetti dishes. I think I went a whole year before I discovered the miracle of Miracle Noodles, aka Shirataki/Skinny/Zero Noodles.
These noodles are made from Konjac root and contain 10 calories, 0 net carbs, and 3 grams of fiber, making them the perfect low carb replacement for your noodle-like dishes.
I order mine from Amazon but I know some stores carry them. I have tried different brands but my favorite so far has been the Skinny Noodles brand. It takes me the shortest amount of time to prepare and I don’t taste the fishy taste these noodles seem to be known for. Having said that, they still needs to be prepped before use. They come pre-packaged in a clear liquid and when opened, there is a peculiar odor to it. Most people sort of give up at this point but there really is a way to get rid of the somewhat fishy smell. If it really bothers you, rinse it, throw it in the microwave for two minutes and rinse again. I just rinse it over running water for about a minute while chopping it with a scissors as it comes really long. Then toss in a pan on low heat to evaporate some of the water and it’s ready to go. Boom! Problem solved.
My stir fry dish has a lot of vegetables just because I love it that way and the extra fiber makes me full very quickly. Also, these noodles can run expensive if you eat it all the time and eat like a whole pack in a sitting, which you can easily do. Bulking it up with vegetables and chicken makes it go a long way and I can easily get two servings out of one pack.
I used a mixed veggie pack that contains broccoli, cauliflower and carrots but you can use any you have on hand. I also had some grilled chicken leftovers and shredded those as well. The choice of protein to use is totally up to you. Chicken, beef, pork, lamb – any of this will substitute nicely in this recipe. I used tomato paste instead of my regular roma tomatoes just to mix things up. To prevent it burning quickly, mix with a little water to make a thinner consistency.
As I mentioned earlier on, the noodles was prepped and set on low heat in a smaller pan while I prepared the stir fry in another wider skillet. Just keep an eye on the noodles and stir maybe once or twice but it wouldn’t burn as it needs to expel most of the water contained in it, which is quite a bit. It’s important you don’t omit this step, else your stir fry will look quite watery when it’s done.
On medium heat, add the palm oil to your skillet and when it’s hot, add the tomato paste, bell pepper and some cayenne pepper (or chopped habaneros, if you can handle it). Stir for about 5 mins, then add the veggie mix, chicken and spices. For this I used salt, pepper, crayfish, knorr and thyme but any of your favorite spices will do. Leave for about 10 mins on medium low heat. Now add the noodles to the stir fry and stir. The noodles will look a little dry and rubbery but don’t worry, it will absorb the sauce and spices from the stir fry.
Let simmer for another 10 mins on low heat. I always like to make a bit extra to refrigerate for later because sometimes I don’t have the time to cook a fresh meal every day. So for this recipe, I used two packs, which gives a serving of four.
This meal has seriously become one of my go-to meals and it is so satisfying. Sometimes for variety, I mix it up with my cabbage rice and can barely finish it since the cabbage adds so much extra fiber. I hope you enjoy this as much as I do!
Low Carb Noodle Stir Fry
- Wash noodles and put on frying pan on low heat to evaporate excess liquid.
- In another skillet, pre-heat oil and add tomato sauce, chopped bell pepper and cayenne pepper. Stir for 5 mins.
- Add mixed veggies, chicken and spices. Stir and leave on medium-low heat for 10 mins.
- Add noodles and leave for about 10 mins.
- Serve and enjoy. Yum!