Shirataki noodles... Quite an intriguing pasta substitute because it has a glycemic index and load of zero and very little else as well, making them a really nice "pasta" option for us diabetics. They require a little prep work before going into the dish, and said prep work may or may not take some practice to get the texture right. The following recipe adapted from Craving Something Healthy will walk you through the process.
One thing to remember is that these noodles are indeed flavorless but have an amazing ability to take on any flavors they are tossed with. Enjoy!
Ingredients:
- 16 oz shirataki noodles
- a splash of soy sauce for the noodles
- 16 oz large shrimp - peeled, deveined & tail off
- salt and pepper to taste
- olive oil as needed
- 4 cloves garlic - minced
- 1 small - medium yellow onion - minced
- 12 oz grape or cherry tomatoes - pierced
- 1 tbsp fresh parsley - minced
- 1 tbsp fresh basil - minced
Preparation:
Drain both packages of shirataki noodles into a colander and rinse the noodles well for about 2 minutes under cool running water. They are packaged in a liquid that smells a tad fishy.
Bring a large saucepan of lightly salted water to a boil. Add the rinsed noodles to the boiling water, and let them boil/simmer for 2-3 minutes. Drain the noodles and pat them somewhat dry with paper towel.
Transfer the noodles back to the pot and heat them on medium heat for 4-6 minutes, tossing them frequently as they heat. Add a pinch of salt. Let them cook until they are completely dry. Set the noodles aside.
Season the shrimp with salt and pepper. Heat 2+ tbsp of olive oil in a saute pan on medium-high heat, and saute the shrimp for ~1 minute on each side, or until they just turn pink. Remove them from the pan and set them aside - covered.
Add the garlic & onion to the skillet with another splash of olive oil and saute for 5-6 minutes. Add the tomatoes and let them
cook for 6-8 minutes with occasional tossing, or until they start to break down.
I usually pierce them with a sharp knife so they give off their juice and don't
pop.
When the tomatoes are just about finished, add the basil, parsley and a bit more oil if dry. Saute for 1 more minute.
Add the shrimp and shirataki noodles to the pan with the
tomatoes and garlic. Toss everything well to combine.
Green veggie option: A cup of 1" pieces of asparagus added when the onion & garlic hit the pan.
Blessed be... and happy cooking!