Chow Mein, Meet Shirataki, This ones for the Keto People (Low Carb if You’re Unaware)
So as I’ve said before my wife is a Keto-Fitness person.
For those of you that are unaware Ketosis is a metabolic process that occurs when the body does not have enough glucose for energy. Stored fats are broken down, resulting in a build-up of acids called ketones within the body to provide energy rather than energy coming from carbohydrates. This is what dieters are aiming for when they go super-low-carb.
This puts me in the position of sometimes having to figure out how to make a version of a carb-laden dish and recreate it in a less carby manner.
Enter the Shirataki Noodle.
Yes, your eyes are not deceiving you. Those are noodles…with almost zero calories in each pack and basically zero carbs.
This got me to thinking on how to incorporate these bad boys into a dish so I got to work.
First things first, pour out the package and strain it. Has kind of a funky smell but they don’t taste like they smell at first.
Give it a nice solid rinse with cold water to get the package liquid off of them.
After that I set them aside and got to work on the rest.
I made a sauce using the following:
- 4 tablespoons soy sauce
- 4 teaspoons sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon splenda (can use sugar if you want, but we are low carbin it)
- 1/2 teaspoon white pepper
- 2 tablespoons rice vinegar
Then I also prepared
- 2 thinly sliced chicken breasts, velveted before-hand.
- Some Daikon Raddish, chopped roughly.
- 2 Eggs, Scrambled
- Green Onions, chopped
- Couple heads of Bok-Choy
- Bean Sprouts
Now you want to be fairly lenient with the sauce you made, dont go pouring it all in. Taste as you go to see if you need more, and get it to a place you like. You might not like using as much as I did which could end up making it too salty and ruin it for your personal taste.
First I put the chicken in the pan and put alittle bit of the sauce on top. Let it cook for like a minute then put it aside.
Then I put alittle oil in the pan and seared/cooked the veggies for a couple minutes. Once again adding alittle bit of the sauce so some of it got absorbed into the veggies.
Then I put that aside and put the Shirataki into the pan, one thing I learned about Shirataki is that it doesn’t really “cook”. Let it “cook” for like 3-5 minutes but honestly I dont think its possible to burn this stuff. Its pretty much the same at 1 minute as it is at 5.
Then I just slapped it all together, and added remaining sauce to taste. Tossed it in the pan a bit and let it cook for another 2 minutes or so.
You’re all done, Chicken Chow Mein with Shirataki Noodle for the carb-hater in your life. This thing probably has less than 300 calories total and is under 3g of net carbs. The texture of the noodle is very similar to ramen noodles in soup. They have a wetness that doesn’t quite match the oily starchiness of real egg noodles in chow mein but this is an amazing dish for people watching what they are eating.