These noodles are great in soups and stir frys, but to be honest I don't love them as Italian pasta dishes. But, if you want to try them, Hungry Girl's website has a ton of recipes. I have also been trying to eat a lot more veggies, so these noodles are a great way to incorporate them into a meal.
Pork Kim Chee Shirataki Noodles
1 pkg Tofu Shirataki Noodles
0.5 lbs pork, sliced paper thin
2 cup baby bok choy
1.5 cups bean sprouts
0.5 cups sliced mushrooms
0.5 cups water
1 cup kim chee
2 Tbsp Kim Chee base
1 tsp sesame seed oil
1 Tbsp soy sauce
5 stalks mira (or green onions)
Prep: Rinse Shirataki Noodles well several times (there will be a stinky smell- so don't skip this step!). Microwave the noodles for one minute and blot with a paper towel. *This will help get rid of the weird odor you will smell when you open the bag*
1. Heat large skillet or wok on medium to high heat. Add in bok choy, bean sprouts and mushrooms to pan and pour 1/2 cup of water into pan and cook vegetables. Cook and let water start to evaporate from pan.
Makes 2-3 servings
Not only is this super low cal, but it is also super filling! Some people do not like the "different" texture of the Shirtaki Noodles but with all the different veggies textures I don't even notice!