Try this recipe if you are looking for a dish that is extremely filling and tasty, yet insanely low in calories. The entire recipe only has about 250 calories which is not to suggest that you should eat more of it. There are four servings in this recipe.
These yam noodles from Asia contain a water soluble fiber that swells in the digestive tract which will make you fill sated. These noodles have a rubbery texture but cooking them diminishes that factor slightly. Shirataki noodles can be found in the refrigerated sections of Asian markets near the produce and tofu. I get mine from Marche Hawai in St. Laurent on the Montreal Island.
I use a lot of chili garlic sauce in this recipe, but just use a teaspoon if you want to take the heat level down a few notches. Chili garlic sauce is available in most grocery stores on the Asian food aisle. It is a spicy red sauce. I frequently add it to noodles and vegetables to kick up the heat.
1 tablespoon safflower oil
2 shallots, finely chopped
1 package of (8 ounces/226 grams) mushrooms, sliced
1 tablespoon reduced sodium soy sauce
1 tablespoon chili garlic sauce
2 (7 ounces/198 grams) packages Shirataki noodles, rinsed and drained
In a non-stick wok, heat the oil over medium. Sauté the shallots for one minute. Add the mushrooms and cook for 3 minutes. Add the sauces and the noodles; cook for another 2 minutes.
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Also, try my recipe for Shirataki Bundles with Beech Mushrooms and Snow Peas.