i am a food blog

I am super digging the keto lifestyle. I thought I would die (because #carblife) but really, I’ve been great! It’s been over two weeks now and while I did get that whole dreaded keto flu and some weird leg cramp thing, other than that, it’s been great. I’m pretty much killing it. I love it because it forces me to eat real food that I’ve made myself instead of falling back on my favorite store bought snacks and baddies.

Of course, I still love noodles and noodle shaped things so of course shirataki noodles are in my mix. Have you ever had shirataki noodles? Or konnyaku/konjac? It’s AMAZING. Konnyaku/konjac is a Japanese food (it translates as yam cake) that is super low calorie and super low carb. It’s made from a plant from the taro/yam family but is nothing like taro or yam. Japanese people have been eating it for ages – literally since the 6th century. It comes in both cake (block) form and noodle form.

The block form is usually cut into cubes and stewed in oden, a warm and comforting Japanese stew. In noodle form, you’ll find it as shirataki, which comes in many different noodle shapes. Shirataki have been touted as miracle noodles, zero calorie noodles, low carb noodles – you name it, they’ve been called it. If you haven’t had them before, they’re slick and slippery, and kind of flavorless, but they take on massive loads of flavor. Texture-wise, they kind of remind me of a firm jelly. I love konnyaku and shirataki so it’s no wonder that I’ve incorporated them into my keto diet. They go exceptionally well in soups, stews, stir-fries, and basically anything Asian.

I have read a bunch of stuff on the internet about how shirataki noodles are disgusting and how you have to do a bunch of things to them to make them edible (boil in lemon juice, dry fry, rinse under running water for 20 minutes) but really I don’t understand where all of that is coming from. Perhaps it’s a cultural or expectation thing. Don’t think that shirataki are going to taste like pasta or regular noodles. They won’t. They’re literally made from a plant so they won’t have the same texture at all. Also, most Asian countries really like that firm, kind of chewy, squeaky texture so it’s no wonder that they use and eat shirataki on the regular. I mean, I can even just eat shirataki bundles in just chicken stock or dashi, it’s that good to me.

If you haven’t had them, I hope you give them a try. If you’ve ever asked yourself, “what can I make with shirataki noodles,” this is it! They really mimic the feel of eating noodles, they’re low carb, and … I don’t see any downsides. This chicken shirataki noodle stir fry was amazing. Marinating the chicken thighs in soy and toasted sesame oil makes them brown nicely, as well as giving them ultimate flavor. The swiss chard and mushrooms are a nice balance and the noodles pull everything together. Not bad for just 2 net carbs!

Macros: 2 net carbs, 16 grams fat, 26 grams protein. As always, weigh your own foods to figure out the exact macros for your dish.

Keto Friendly Low Carb Chicken Shirataki Noodle Stir Fry Recipe

A quick and easy sesame soy chicken shirataki noodle stir fry that is low carb, keto friendly, and absolutely delicious. You’re 9 ingredients and 10 minutes away from low-carb, keto noodle heaven.

Serves 2

5 from 3 votes

Prep Time 5 minutes mins

Cook Time 10 minutes mins

15 minutes mins

Ingredients

• 1 package shirataki noodles of choice I used tofu shirataki fettuccine nooodles
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1/2 lb chicken thighs, cut into bite sized pieces
• 1/4 cup no sodium chicken stock
• 1 tbsp rice vinegar
• 1 tbsp oil of choice
• 1 cup sliced mushrooms
• 3 leaves swiss chard, chopped

Instructions

• Pour the shirataki noodles into a strainer to drain, rinse off throughly with running water, and dry.
  
• Marinate the chicken in 1 teaspoon of soy sauce and 1 teaspoon toasted sesame oil.
• Mix up the remaining soy and toasted sesame oil in a bowl, along with the chicken stock and rice vinegar. Set aside.
• Heat up the oil in a non-stick pan over medium high heat and cook the chicken until brown and cooked through. Add the mushrooms and swiss chard and cook, stirring soft and tender.
  
• Add the drained shirataki and sauce to the pan and stir well to combine everything. Turn up the heat a bit until everything is slightly charred. Enjoy hot!