Shirataki noodles has become quite popular. It’s a traditional Japanese type of noodle made from konjac and is basically water and gluccomannan (a water-soluble dietary fiber). In sweden it has become popular in LCHF movement that’s because it’s low carb content (3g/100g).
On it’s own it is quite tasteless but a good alternative to regular noodles. It’s gluten-free and low-carb.
(4 side dishes)
• 14 oz (400 g) Shirataki noodles.
• 400 g shrimps
• 1/2 cup (1 dl) Sesame Seeds.
• 2 Bok Choy heads, thinly shredded.
• 2 tbsp Coconut Oil.
• 1 tbsp Fish- or Tamari sauce
• A few pinches of any preferable spice, for example chili, cayenne, garlic
Roast the sesame seeds in a hot dry frying pan until light brown, then pour them over into a bowl and set aside.
Cook the noodles as recommended on the package.
Sprinkle a few pinches of spice over the noodles, add the coconut oil, and let fry for a minute or so while tossing to make sure the spices are evenly spread.
Add the tamari/fish sauce and roasted sesame seeds, shrimps and then add the shredded bok choy.
Let fry while tossing so all components blend evenly until the bok choy has softened.