Pork Shirataki Recipes

PORK SHIRATAKI

Pork Shirataki image

I was going through my grocery the other day and was happily surprised to find in the Asian foods section a type of noodle called shirataki. I was very happy with they because my father is on a low carb diet and is missing pasta terribly, and these long white noodles only had 1.5 carbs in 1 serving. So, I bought two water patched bags of noodles, some hoisin, and sesame oil, and just let my mind go. Here is what I came up with.

Provided by MizEmerilLagasse

Categories One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs pork chops, sliced into thin strips
1 inch fresh ginger, chopped
2 garlic cloves, chopped
1/4 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons dark sesame oil
1 tablespoon honey
1 teaspoon red pepper flakes, to taste
salt and pepper
1 tablespoon cornstarch
1 yellow bell pepper, sliced into strips
1/2 medium onion, sliced into strips
2 (7 ounce) bags shirataki noodles

Steps:

In a medium bowl, place the first 8 ingredients, and toss them to combined.
Let it marinade for 4-5 hours, or over night, tossing every few hours.
Heat a little more sesame oil in a large wok or skillet.
Take the pork out of the marinade, shake off excess marinade, and stir fry in the wok or skillet; season with salt and pepper.
Add the corn starch to the marinade and whisk to dissolve.
Add the peppers and onions when the pork is fully cooked and stir fry for about 2 minutes.
Add the noodles and marinade, and bring to a boil to thicken sauce.

VIETNAMESE SHIRATAKI NOODLE SALAD (KETO, PALEO)

Vietnamese Shirataki Noodle Salad (keto, paleo) image

Vietnamese Shirataki Noodle Salad recipe with konjac / miracle noodles and Vietnamese dipping sauce (nuoc cham) are low carb, easy, and delicious!

Provided by ChihYu

Categories Salad Side Dish

Time 35m

Number Of Ingredients 16

Ingredients

2.5 tbsp avocado oil
5 oz. shallots (thinly sliced)
2 bulb scallions (sliced)
2 pinches coarse sea salt
2 packets shirataki noodles (rinsed and drained)
Handful coleslaw (shredded green/purple cabbage, carrots)
Small handful mint (finely chopped)
Small handful cilantro (finely chopped)
Handful mixed baby greens
2 tbsp lime juice
2.5 tbsp fish sauce
1 tbsp rice vinegar
5 tbsp warm water
3 tbsp keto honey (regular honey, or maple syrup)
2 clove small garlic (finely minced)
1 whole Thai chilis or half serrano red chili pepper (sliced, optional ingredient)

Steps:

Start a saute pan with 2 tbsp cold oil and add the shallots. Saute over low heat until they are golden, about 12-15 minutes. Push the shallots around the pan periodically so they cook evenly. Transfer them to dry on a paper towel. The shallots will continue to brown and crisp.
In the meantime, prepare the noodles, Vietnamese dipping sauce, vegetables, and herbs.
Use the same pan and add 0.5 tbsp oil . Saute the scallions with 2 pinches of salt over medium heat until they are softened, about 10 seconds. Transfer the scallions and the oil to a small bowl.
To assemble, divide the noodles, vegetables, and herbs into two serving bowls. Add the shallots. Drizzle the bowl with scallion oil and the dipping sauce. Toss well and eat!

Nutrition Facts : ServingSize 1 serving, Calories 157 kcal, Carbohydrate 6 g, Protein 2 g, Fat 12 g, SaturatedFat 1 g, Sodium 1206 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 10 g

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