Place the rinsed noodles into a non-stick pan over medium heat and dry-fry the noodles till you see some of them partially dehydrating (approximately 3-5 minutes).Remove the shirataki noodles from their pouch and rinse under cold water to remove any of the watery residue and unsavoury smell or flavour.So, if you’ve been missing ramen noodles or have been watching noodle mukbang eating shows like I have, then give this dish a go. For those of you who have more carbs to play with for your daily macros, the addition of a few more crunchy vegetables can really add a satisfying tactile crunch to this dish. I also love the chilli heat of the cayenne pepper, but if you’re not a fan of spice, you can leave this out…or add more if you dare. And if you want to increase the fat content, just add a larger drizzle of sesame oil or some fatty slices of belly pork. I buy my bonito flakes from the local Asian supermarket. I sometimes have these noodles with the bonito flakes only, which provide a lovely light smoky flavour, and leave out the prawns. If you do omit the seafood, it will make for very keto macros as it will bring the protein level right down. These low carb soupy noodles seem surprisingly hearty for such a low-calorie dish and can be made with or without the prawns or bonito flakes. They seem to pair wonderfully in Asian dishes where you might have used rice noodles in the past as they have a sort of gelatinous, elastic texture to them. The bonus is that this means they are also almost a zero-calorie food. These are made from konjac yam and are almost 100% indigestible dietary fibre. The secret to this noodle dish is the shirataki noodles. Suitably soupy, slurpy, and noodle-y and lightening quick to make. This keto friendly ramen recipe really hits the spot when I need that Asian noodle hit. So, what is a gal to do when you are living the keto low carb lifestyle, but you really want to slurp down some soupy noodles? You recreate it low carb style! This week it was “ramen” …soupy, slurpy and delicious noodle dishes like I used to eat once upon a time. The dilemma of this is that it quite often makes me feel hungry and have cravings for whatever it is that the people I’m watching are eating. That’s my kind of recipe.Sshhhh, don’t tell anybody but, I have a secret vice…I like to watch mukbangs (videos of people eating) on YouTube. These make a perfect weekday dinner or work lunch.Īnd even though they’re vegetables, I think they’re kid/husband/picky eater-friendly too! My sister asked me to be much more careful about what I call “easy” on this blog, because everyone doesn’t always have the same level of cooking abilities.īut I will say, as long as you can scoop the insides out of a zucchini and brown ground beef, these bad boys are EASY-PEASY-LEMON-SQUEEZY.Īnd best of all, you chop up the insides of the zucchini that you scoop out and add it into the ground beef mixture, so there is no waste and no need to try to figure out how to incorporate zucchini insides into a later recipe! We then top them with golden brown sautéed mushrooms and get these gorgeous, delicious Mushroom Swiss Burger Stuffed Zucchini Boats. They’re baked just long enough for the zucchini to get tender, and then topped with swiss cheese and baked just a few minutes longer until the cheese is bubbling and melted. Hollowed out zucchini halves are filled with herbed ground beef and sautéed onions and garlic. (My other favorite kind of burger is anything with bacon…) These stuffed zucchini boats mimic one of my favorite burgers. I can’t believe how filling and delicious these are, but still so healthy!īye-bye white bread full of processed sugar and empty carbs, and helllloooo summery, good-for-me zucchini burger boats!
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