Mushroom and Tofu Shirataki Noodles

When I started this new lifestyle I promised to present only yummy healthy recipes and new food.
Tonight for dinner I made Mushroom and Tofu Shirataki Noodles. Did I say noodles?? Yes I did.
Shirataki (shee-rah-TAH-kee) noodles are thin, low carb, chewy, and translucent traditional Japanese noodles. They are also sometimes called konnyaku noodles. Shirataki noodles are thinner than wheat noodles, do not break as easily, and have a different texture. They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates (sometimes even zero). They do not have much flavor by themselves, but absorb flavors well from other ingredients you can combine them with. Shirataki noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China.

Shirataki noodles are packaged "wet", that is, you purchase them pre-packaged in liquid, and they are ready-to-eat out of the package. You can prepare them by boiling them briefly or running them under hot water, then combining them with other dishes, or adding things like tofu, garlic, spinach, or soy sauce to enhance the flavor. 

Ok now on to the recipe!!!! While there is no meat in this it is not Veggie. I bought a cheap nonstick wok since I only use 1 teaspoon fat a day. A whole package of shiratake noodles (8 ounces) is 20 calories.  


Mushroom and Tofu Shirataki noodles


1 package Shiataki noodles
2 cloves garlic (fine mince)
1 inch piece ginger (fine mince)
3 green onions ( fine slice white end, 1/8 inch green end separated)
1 tsp sesame oil 
1 tsp garlic chili sauce (None if dont want spice. More if want some fire!!)
1 tablespoon oyster sauce. (20 calories!!)
5 dried or fresh shiitake mushrooms (dried let steep in warm water 10 min)
chicken or vegetable stock
6 to 8 ounces super firm tofu (cubed)
Heat wok. Add the sesame oil. When heated add garlic, ginger, and white part of green onion. Cook 2 or 3 minutes. Add garlic chili sauce. Add some chicken stock to keep moist (remember we are not using a lot of fat) Stir in mushrooms. Cook 2 or 3 minutes then add tofu. Add the oyster sauce. Add more chicken stock as needed. 


To make the shiataki noodles
The noodles are packaged in a off odor water. Drain and rinse very well in a colander. Par boil the noodles in plain water for 2 minutes. 


Put the noodles in a big bowl. Top with the mushrooms and tofu. 
Note: If you are not on a strick low only good carb plan you can make a slurry with chicken stock and corn starch. This will thicken the sauce to make it stick better to the noodles. But for me it was just fine without!!!!