Love Pasta But Not The Carbs? Shirataki Noodles Just Might Be The ‘Miracle’ You’re Looking For! (Recipe Included)

Although our 6 Week Faith, Food and Fitness Challenge doesn’t bash “good carbs” I know some of you feel that carbs are of the devil.

You’re probably all zoodled out craving something closer to the real thing. Well what if I told you there was an alternative that was gluten-free, had 0 calories, 0 carbohydrates and was an even better substitute than zucchini to scratch that itch. Would you bite?

I didn’t believe it either, with a nickname of “miracle noodles” I was skeptical until I tried them for myself and was well pleased.

If the name didn’t give it away, shirataki Noodles originated from Japan and are made from the konjac yam. They’re gelatinous, translucent noodles low in calories and carbohydrates and can be used as a substitute in a variety of pasta recipes.

But are they healthy for you? That is the question!

Although low in calories the noodle is high in soluble fiber similar to the fiber found in chia seeds. That viscous fiber is known as a prebiotic meaning it provide 0 nutrients to human cells but it feeds the good gut bacteria in the digestive system. Which is good for you. However, all things are only good in moderation. Ease in with it because overconsumption could cause some discomfort with gas and bloating. Like chia seeds the glucomannan can absorb lots of water so eating it dry isn’t a great idea.

Ready to give these miracle noodles a try?

Zesty Lemon Garlic Shrimp & Shirataki Noodles

Course:Main Course

Servings: 2

Calories: 156 kcal

Ingredients

• cooking spray

• 2 tsp mince garlic

• 1/2 lbs large shrimp

• 7 oz shirataki noodles

• 2 tsp lemon juice

• fresh parsley for garnish

Sauté garlic, scallions, shallots, onions and shrimp in a medium pan with cooking spray. (I season my shrimp with black pepper, a special blend of garlic and herbs with a dash of Himalayan pink salt.)

Empty noodles from sleeve and run through cold water to remove fishy smell. (Promise they’re vegan)

Transfer rinsed noodles into boiling water, let cook for about 5 minutes. Then drain, pat dry and stir in with your shrimp. Add lemon juice and if you want a creamy sauce without adding butter use a vegan protein broth.

Let the flavors marry together and then garnish with parsley.

It’s a really quick, simple, yet delicious recipe that can be whipped up in not time. If you try it, let me know what you think!

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