Monday, 24 February 2014

Shirataki ( Konjac, Konnyaky ) Noodles review and delicious Chicken Noodle Broth

I decided today to do an article about shirataki noodles as they have been in the attention on everyone trying to watch their weight these days.

According to Wikipedia shirataki are very low carbohydrate, low calorie, thin, translucent, gelatinous Japanese noodles made from the konjac yam ( comes in a variety or names ). Largely composed from water and glucomannan, a water soluble dietary fibre, they have very little flavour of their own.

Lucy from NoodleSlim was so nice to send me a few of their products that got me excited and thinking about a bunch of recipes that I could use them in . NoodleSlim comes in a variety of products: angel hair noodles, spaghetti, fettuccine, and rice nicely packed and their are only 8 calories per pack so more or less 4 calories per portion. Beside being so low in calories and carbs ( only 1.5 g from which sugar is nil ) they are very high in glucomannan fibre ( 3.5 g per portion ) which helps to keep you fuller for longer.

In the parcel you will also find a nice leaflet with the message from the NoodleSlim Team containing instructions and tips of how to make the most of your konjac noodles. More on the subject you can find on their website along with recipes and offers.

For the next couple of days I will be posting recipes that you can use for this products this being my way of making up to you for my long absence on the blog but in my defence I have been travelling a lot and had a lot of things to deal with :). But lets stop the chit chat and lets get cooking.

Chicken Noodle Broth

This is the type of recipe you make in 20-25 minutes, very filling, using mostly what you already have in your  fridge :

  • 2-3 deboned chicken thighs ( skin off )
  • 1 pack of shirataki angel hair noodles
  • 1 small carrot cut into strips 
  • 2-3 mixed colours baby peppers
  • 2 baby leeks 
  • 1 baby parsnip cut into strips
  • 1 small courgette cut into this strips 
  • 1 cup of mixed greens ( peas,sugar snap peas, sliced runner beans )
  • juice of 1 lime 
  • salt, pepper, chilly flakes, thyme, basil to taste 
  • 2-3 cups of chicken / vegetable stock ( optional )

I cut the chicken into small chunks placed in a wok pan on medium-low heat with a sprinkle of salt and cover it with a lid. The chicken will cook in its own juices without the addition of oil . Cook it for 2- 3 min and when it is sealed add the strips of carrot, the sliced baby peppers, the sliced leeks and the parsnip and cover with the lid. Leave for another 5 minutes stirring occasionally.

When the vegetables have softened add water ( and the stock if using ) enough to cover the content of the pan and leave it to simmer. Add the courgette, the mixed greens, the lime juice and the herbs and spices of your choice and simmer for another 10 minutes until the meat is cooked.

2-3 minutes before turning the heat off add the angel hair noodles or add them after you turned the heat off stir and cover with a lid for a few minutes giving them time to infuse with the flavours or the broth.

Best served and enjoyed warm on a rainy day with someone you love as this recipes is for two.

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