Shirataki & prawns stir fry

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This is a very simple way to make noodles; in this recipe I use Shirataki for a low-calorie, low-carb dish, but it will work perfectly with other types of noodles, as long as you follow the proper cooking instructions.

I love stir-frying, I’ve always been fascinated by this technique; in my area there is an Oriental restaurant with an open plan kitchen, and when I go there I enjoy watching the cooks using their woks to produce excellent dishes at an incredible speed.
If you are not able to do the proper stir fry (it requires some skill), you can simply stir the ingredients using a spoon. There are only two tips that I would like to give you:
First, the sides of the wok will get hotter than the bottom, so try to make the food slide on the sides as well to cook it more quickly and enhance the flavours
Second: when you stir fry you will need to add some liquid. When you do it, add it little by little, not all at once. This is a fried dish, you don’t want boiled vegetables!

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INGREDIENTS (serves 4)
600 g shirataki noodles
100 g baby corn
100 g mange-tout
1/2 medium red onion
1 carrot
200 g bean sprouts
16 prawn tails, deveined
Rapeseed oil

For the sauce:
1 tbsp. Nam Pla (Thai fish sauce)
1 tbsp. Dark soy sauce
2 tsp. white sugar
2 tsp. tomato paste
150 ml vegetable stock (or slightly salted hot water if good quality stock is not available)
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  1. Cut the vegetables:
    Cut the mange-tout in half, lengthwise
    Quarter the baby corn lengthwise
    Cut the carrot a julienne
    Finely slice the onion
    The bean sprouts do not need any cutting
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  2. Heat the oil in the wok on high heat and, when hot, add the veggies
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  3. Stir-fry for 2-3 minutes on high heat, adding the liquid little by little as indicate above
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  4. As the veggies start softening up, add the shirataki and the prawns and cook for 3 minutes, still adding the liquid a little at a time
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Obviously, you can use any type of noodles for this recipe, just follow the instructions on the packaging

Shirataki (Zero calorie noodles)

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Shirataki is the name of a type of noodles, originally from Japan, that have a very interesting characteristic: they contain virtually no calories and, for this reason, they are very suitable for whoever needs to control his/her weight.

These noodles are made from the flour obtained from the root of a plant called konjac; they are made out of water for the 97% and also contain Glucomannan, a dietary fibre believed to help in weight loss.
The name means ‘white waterfall’, a reference to their translucent appearance; they have little flavour of their own and a gelatinous, pleasantly chewy texture, and can be used as a low-carb (or rather no-carb) replacement for pasta (mainly spaghetti) or other types of noodles.

I came across this ingredient reading a Dukan book.

I am not a big fan of the Dukan diet as such, but it contains a few principles that I like and, although I have never embraced the method, I have to say that reading the introduction of his book changed, to the better, the way I look at food and eat (after all, Pierre Dukan is a nutritionist, therefore he’s got a very deep knowledge of the matter). Although the conclusions he draws are  too extreme in my opinion, the idea of selecting the food you eat so that you can keep the calories low whilst not feeling hungry (which is the very foundation of the Dukan method) is a good way to lose weight healthily and maintain the results.

Shirataki noodles do exactly this, as they will fill you up with virtually no calories, and can be used, for example, for having a light dinner without going to bed hungry. The typical scenario I have in mind is someone with a sedentary job, coming back home after a day at work where all the physical activity was those 2 flights of stairs to reach the office.
We will still need food, but not so much as we would like to eat, because our body hasn’t used a lot of energy: something like shirataki is perfect in this kind of situation, and that’s when I eat them (for example a Shirataki stir fry with some veggies and meat or seafood), whilst I tend to have something more substantial when I exercise.

I will post more detailed recipes; for now, bear in mind that:

  • They can replace other types of noodles or even spaghetti (although the difference in texture is huge)
  • If you buy the wet ones, which come in water inside a sealed package, rinse them before cooking
  • ,They can be boiled or stir-fried and the cooking time is quite short (about 3 minutes)