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Saturday, March 18, 2006

Shirataki, Peanuts, And Stir Fry -- Oh My!

Shirataki noodle madness lives on! Rock on, baby!

With all the talk about these incredible wonder noodles from Japan, people are wanting to know more and more about shirataki. One of the things they are looking for are good RECIPES using either the Konjac and/or House Foods brand of noodles.

Your wish is my command.

Thanks to our friends at LO-CARB U Foods, I will share with you an incredible shirataki noodles recipe that is out of this world.

Jason from LO-CARB U said this is his "favorite recipe" using shirataki noodles.

"For the past two years that we've been carrying the House Foods Shirataki noodles, this is the recipe I get thanked the most for telling people about," Jason said.

Now YOU get to enjoy this unique and flavorful recipe, too! ENJOY!

SHIRATAKI PEANUT THAI STIR FRY

2 (8 oz.) packages of House Foods Fettucine Shaped Tofu Shirataki
3 Tbsp. peanut oil
1 tsp. chopped garlic
1 tsp. chopped fresh ginger
2 eggs, beaten
8 oz. shelled raw medium shrimp
1 cup shredded carrots
1/2 cup thin slivers green onions
1 cup thin slivers zucchini
1/2 cup Steels Sugar-Free Sweet & Spicy Peanut Sauce
2 Tbsp. chopped roasted peanuts fresh mint or basil leaves for garnish (optional)


1. Drain and wash shirataki noodles for one minute. Cut into 3-4 inch lengths.

2. In a non-stick skillet, toss noodles over medium-high heat until dry. Set aside.

3. Heat 1 Tbsp. oil in large skillet. Add garlic and ginger. Cook for a few seconds, add beaten eggs and make into an omelet. Remove to a plate, then cut into 1/2-inch wide strips. Set aside.

4. Heat 2 Tbsp. oil in skillet. Add shrimp, stir-fry until pink. Remove to omelet plate.

5. Stir-fry vegetables in skillet 3 minutes. Add noodles, stir-fry 2 minutes.

6. Stir in sauce. Add egg and shrimp, heat through.

7. Serve garnished with chopped peanuts and fresh herbs.

Nutrition per Serving:

Calories: 350
Total Fat: 25g
Saturated Fat: 4.5g
Cholesterol: 190 mg
Carbohydrates: 13g
Protein: 2g

If you like this recipe and it gets the juices flowing for you to start thinking of your own shirataki recipes, then start writing them down because I am in the process of working with a fellow low-carb blogger on a special shirataki recipe contest to begin very soon. Stay tuned!

2 Comments:

Blogger giselle said...

Hi there from Japan, Jimmy! I'm about to start the ANA tomorrow, and since I haven't read the book, your site has been just as useful and most of all, inspiring. I've been reading and internet-researching about the Atkins Nutritional Approach for some time and now I've decided to give it a try. I always come across these noodles at the supermarket but never actually bought them. Now I'll make sure to check it out - is it OK for Induction?
I'm brazilian but I've been living and working in Japan fot the past 6 years and I've gained a lot of weight since then. Too much starchy foods, I guess. Rice is the stapke food in Japan, they even eat it at barbecues.
Anyway, I'll be visiting your page more often.
Thanks!

3/18/2006 5:11 PM  
Blogger Jimmy Moore said...

Hey Giselle! I'm so proud of you for making livin' la vida low-carb your heartfelt whole life commitment because it is the best thing that ever happened to me.

You WILL be a success as long as you stick with it forever. It's a decision I'll never regret making.

God bless you!

3/18/2006 10:25 PM  

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