yes ZERO carbs! how you might ask?... Shirataki rice!
In this recipe i decided to test out Shirataki rice, I used Miracle Noodle brand, you can find it on Amazon, just search for "Miracle Noodle Shirataki Rice" in the Amazon search bar. you will see a 6 pack of 8 oz shirataki rice, they have plenty of Prime shipping options. Buy the pack of 6, for this recipe alone we will be using 5 of the 8 oz bags.
for those of you that do not know about Shirataki, it is sourced from a yam-like tuber. Glucomannan starch is extracted from the tubers, then mixed with water and limewater to turn it into a substance called konnyaku. Konnyaku is then shredded into traditional shirataki noodles.
Glucomanan is the highest source of soluble fiber, and soluble fiber is a weight loss aid, so zero carbs & weight loss support all in one!!!
difficulty level: intermediate
prep time: 10 minutes
cook time: 65 minutes
equipment needed: 12" non stick pan
what you need:
- 5 x 8 oz Shirataki Rice packets, by Miracle Noodle brand, yes we need to use 5 as these shrink big time!!
- 3⁄4 cup finely chopped onion
- 1⁄2 tablespoons oil
- 1⁄2 cup frozen carrot thawed & chopped into little squares. I used frozen heriloom carrots, used 1/4 orange & 1/4 cup yellow, not necessary, simply what i had in my freezer
- 1⁄2 cup frozen shelled edemame (soy beans) thawed, yes you can use frozen peas, i just like to add a prootein boost from the edemame
- 4 green onions, chopped
- 2 cups bean sprouts
- 1/2 tbsp cooking oil
- 1/4 to 1/2 tsp toasted sesame oil (start with 1/4 and add a touch more to preference)
- 3 tsp + 1 tbsp soy sauce divied
- 4 tbsp broth (I like No-chicken broth by Imagine brand)
note: you will notice below, i used both the oven and a frying pan to dry toast the shirataki rice. this is the crucial step for both the texture and flavor of this dish to come out right. do not be tempted to add one more rice pack, as both the pan and the oven need not to be too crowded for the shiratki to properly toast. why oven and pan? so i can get this done quicker, using oven and pan at the same time :)
What to do:
- preheat oven to 450 degrees
- line large oven sized baking sheet with foil, lightly spary with oil
- drain and rinse 3 packs shirataki rice
- spread out on baking sheet and put into oven for 35 minutes
- preheat non stick pan, lightly spray
- drain and rinse 2 remaining packs and put into pan, dry toast stirring shirataki rice every 4 minutes or so flipping, for 27 minutes.
- after 35 minutes in oven, take baking sheet out, flip and mix shirataki rice around and return to oven for 10 more minutes reducing heat to 425 degrees
- once the shirataki rice in the pan is done, remove from heat into wide Tupperware, drizzle with 1.5 tsp soy sauce and mix well. Keep frying pan on medium high, add 1 tbsp oil
- add onions to pan mixing well
- once rice in oven is ready, add it to the tupperware and drizzle with 2 tsp soy sauce mixing well. set aside
- saute onion 8-10 minutes until browned and softened, adding a table spoon of broth at the 4 minute and 8 minute marks, to help deglaze pan and better caramelize onions.
- add carrots and edemame with 1 tbsp broth, saute with onions an additional 4 minutes.
- add green onions and bean sprouts and 2 remaining tbsp broth, saute 1 minute
- add all of the shirataki rice & 1 tbsp soy sauce, mix well cooking 2 more minutes
- remove from heat, drizzle with 1/4 tsp toasted sesame oil and mix well
is this recipe a bit labor intensive, yep, is it worth it... YEP! omg so addictive, totally guilt free, awesome for snacking or as a side dish... warning this will not last long! ;)