So I have been craving noodles and pasta and rice. But brown rice takes much longer to cook and doesnt grab certain flavors like white rice. Whole wheat noodles are like little angry cardboard imposters when  you are expecting the real thing. And I have never been able to cook Soba noodles good enough to taste like they do in restaurants. So I talked to my buddy Google and lo and behold, the Miracle Noodle appears.

Apparently, this Miracle Noodle has been around for quite some time and is a very good replacement for flour pasta. Its supposed to replace it in dishes. Normally I get things like this and I am angry at the audacity to call them replacements. I hate most fake meats, fake  cheese and fake beer or soda. So this was proven by the past to be bad for me… I dont learn apparently and tried it anyway.

I was very impressed. They taste very good and have only a slightly different texture that I am sure can be fixed with using other cooking methods.

So to experiement I made some No Carb Stiry Fry with some marinaded beef and shrimp and a metric ton of veggies. The pseudo ghost of my personal trainer loomed over me in the kitchen im sure. I say pseudo because he isnt dead, but if tells me that bacon doesn’t count as a good meat choice, then we may have strong words…

No Carb Stir Fry

Ingredients were simple

1 lb stir fry beef cut into strips, I got mine at New Flower which is quickly becoming my goto spot.
10  EZ peel and eat shrimp, I got these frozen and with shell on because that is like half the price of them precooked and shelled for you, save that cash it takes seconds to shell them.
–note I got 10 because im feeding two people and they ALWAYS give extra when you give them a number on small things, like you wont notice….
1 bag frozen “deluxe” stir fry veggies. I could have went with cutting myself but I needed the help this week since i’m so hungry on workout days at dinner time.
1 bag of Shirataki Noodles
marinade - This is the fun part. I make this out of part necessity and part randomness,  I use approximate amounts to my tastes,  you can switch it up. Soy Sauce, Garlic Chili Sauce, minced garlic, black pepper, cayenne pepper and the juice of 1/2 lemon. I let this marinade the beef for 1 and a 1/2 days. DO NOT add the shrimp.
The day I cook I peel and add the shrimp to the mix an hour before so they can get some flavor but not be destroyed by the awesome power of the marinade.
1 bag

Shirataki Noodles, Meats, Veggies...Curiosity....

Making it happen.

The first thing I wanted to do is start my noodles. I wanted to do this because I figured the meat and veggies would go very fast and so I wanted to time all this right.
When opening the bag I noticed that it had instructions that say to rinse the noodles to reduce the “authentic aroma”. Now when I hear authentic I see images in my head of old leather and crusty papers with crudely drawn images of Superman fighting Nazis. Not smells or aromas. I cut the bag open and sure enough there is an aroma. I wouldn’t call it authentic. More like the scent of bonito shavings so not to bad just not what you would expect from noodles made from tofu. I ran them under some cold water and rinsed them pretty good to lessen the smell then brought water to a boil. I didnt add any flavor to the water because I didnt know how they would take to the addition. Lesson learned, they needed a little help and some flavor next time wont hurt.

Shirataki

I warmed up the wok with a little corn oil and sesame oil mixture and put in the meat and shrimp. I let the meat get cooked through and the shrimp begin to firm up. Suprisingly it didnt overcook as I was so afraid of it happening.

Frying,and yeah, stirring.

After a cooking for a few I drop in the veggies. While this was cooking I put the veggies in a collander and ran a bit of water over them and sprinkled some salt and another clove of garlic. I rinse them to break them up some since they were frozen.

One happy family out for a wok...

It turned out very good. The noodles were a bit lack luster in flavor but that was because I played it safe and just par boiled them and didnt mess with them much. Next time they can stand to use some seasoning in the boiling water like a broth or something. I was staying away from carbs so I didn’t make a cornstarchy sauce and it could have used that as well. The texture was good and had a bit more bite than regular noodles but was good nonetheless. So I will be trying them again and for the price for two of us to eat it was very good on the wallet.

Plated for 2

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