I have read a bunch of stuff on the internet about how shirataki noodles are disgusting and how you have to do a bunch of things to them to make them edible (boil in lemon juice, dry fry, rinse under running water for 20 minutes) but really I don’t understand where all of that is coming from. Perhaps it’s a cultural or expectation thing. Don’t think that shirataki are going to taste like pasta or regular noodles. They won’t. They’re literally made from a plant so they won’t have the same texture at all. Also, most Asian countries really like that firm, kind of chewy, squeaky texture so it’s no wonder that they use and eat shirataki on the regular. I mean, I can even just eat shirataki bundles in just chicken stock or dashi, it’s that good to me.
If you haven’t had them, I hope you give them a try. If you’ve ever asked yourself, “what can I make with shirataki noodles,” this is it! They really mimic the feel of eating noodles, they’re low carb, and … I don’t see any downsides. This chicken shirataki noodle stir fry was amazing. Marinating the chicken thighs in soy and toasted sesame oil makes them brown nicely, as well as giving them ultimate flavor. The swiss chard and mushrooms are a nice balance and the noodles pull everything together. Not bad for just 2 net carbs!
Macros: 2 net carbs, 16 grams fat, 26 grams protein. As always, weigh your own foods to figure out the exact macros for your dish.
