I literally discovered Shirataki a week ago on Faithful to Nature’s website. As a gluten-intolerant person who loves her pasta and starch, eating can become really tricky and stressful. Shirataki noodles are made from the konjac yam. It is very low in calories but quite high in fibre making it a go-to for the health-conscious, it is naturally sugar-free, gluten-free and very easy to make. I made it with a lovely gluten-free cheese sauce. Check the full recipe below:
Gluten Free cheese sauce and pasta (Prep time: 15min)
100g unsalted butter
1Tsp coconut flour (FTN)
100ml Almond milk (FTN)
50g grated cheddar cheese
50g grated parmesan cheese
1tsp dried oregano (FTN)
1tsp dried thyme (FTN)
1 packet shirataki noodles in tagliatelle (200g) (FTN)
Key: FTN – can be bought via Faithful to Nature.
Heat a pan over medium heat and add the butter, once melted add the coconut flour, water and almond milk. Add the water slowly while stirring. Once mixed, add the rest of the ingredients and bring simmer for 10minutes. Add the shirataki noodles (Tagliatelle) and stir, simmer for a further 2 minutes.
Asparagus and Green Bean Stir Fry (Prep Time: 10min)
1 handful asparagus with bottom tips removed
1 handful fine green beans
1 red onion thinly sliced
1tsp crushed garlic
1tsp crushed ginger
1Tsp coconut Oil
Heat a pan over medium heat and add coconut oil. Chop the green beans, and asparagus in half and add to the coconut oil with the onion. Stir in the garlic and the ginger. Add salt and pepper to taste. Serve alongside the noodles with some fresh smoked trout or smoked salmon ribbons.
Bon appetit! 🙂