Shirataki noodles with bok choyand and shrips

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
• coriander

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.


About Hannibal

Mitt namn är Hannibal Malki. Jag är leg. kiropraktor och intresserad av hälsa & kost. På denna blogg samlar jag intressanta övningar och tips för din hälsa.
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