So the latest crazy in low carb, keto cooking is Shirataki noodles. If you’re not familiar, Shirataki noodles are an asian noodle substitute made from devil’s tongue with between 0 and 1 carb per serving depending on the type. Since this is an asian noodle, what goes better than Kimchi? If Shirataki isn’t your style, make sure to check out my other faux pasta articles!
For the vegetables, I used chopped up kimchi. Kimchi are spicy, fermented vegetables and should be available at any specialty asian grocery store. Alternatively, you can just get some stir fry vegetables and add some hot sauce.
Make sure to wash the noodles REALLY well. They stink and are stored in some sort of nasty liquid. However, a good washing gets rid of that entirely. The above is a combination of two different packs, one angel hair and one spaghetti.
Now that all of the ingredients are prepped, we’re ready to start stir frying! Assembly a variety of asian oils and spices into a nonstick wok and heat.
- Serves: 4
- Serving size: ¼th
- Calories: 221
- Fat: 19
- Carbohydrates: 6
- Fiber: 4
- Protein: 6
- 2 House Foods Tofu Shirataki Noodles
- 4 Oz sliced pork belly
- ½ containter Kimchi (210 g)
- 1 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce
- 1 Tbsp Sesame Oil
- 4 Stalks Green Onions
- Prep all ingredients first before starting stir fry process
- Cut up the pork belly into bite size pieces
- Cut up kimchi into small bite size pieces
- Wash noodles thoroughly
- Add oils to the wok and heat on high
- Add pork belly and fry for a few minutes until cooked
- Throw in kimchi and continue to fry
- Make a hole in the middle of the wok and add noodles, frying until hot
- Transfer to a serving bowl and top with green onions