We are making pasta with our previous homemade meat sauce and shirataki noodles. You can enjoy a lot of pasta without worrying about the calories even if you are on a diet. I’m happy that this delicious and filling dish will help me go on a diet!
First, let's prepare the ingredients. Place the shirataki noodles into a pot of water and turn on the burner.
Bring it to a boil and then cook the shirataki for about 30 seconds. This will help to remove any unwanted flavors and reduce some of the water.
Strain the shirataki with a mesh strainer.
Cut the long noodles into shorter lengths. Be careful not to burn yourself. Chef's hands are extra tough.
Clean the cutting board and cut the shungiku leaves into 4 cm (1.6") pieces.
If the stalk is soft, thinly slice it using diagonal cuts so that you can also use it in this recipe.
And now, let's make the shirataki pasta. Place the parboiled shirataki into a heated skillet and thoroughly stir-fry it to reduce the water. This process is important because the water will make the dish soggy and prevent the sauce from coating the noodles. When the shirataki makes squeaky sounds, it is ready.
Add the olive oil. Then, add the chopped garlic clove and sliced shungiku stalk. Saute the noodles and bring out the aroma of the garlic.
Then, add the moyashi bean sprouts. The bean sprouts can be optional but they will give the dish a pleasant texture.
Add 2 pinches of salt and pepper. Toss to coat with the seasonings.
This homemade meat sauce has tofu and lots of vegetables. If you are interested, check out our previous meat sauce video.
Gather the noodles to one side and warm up the meat sauce.
Toss the noodles to coat with the sauce.
When the liquid is almost completely reduced, add the shungiku leaves. Lightly stir the mixture. The shungiku can be eaten raw so avoid overcooking it.
Now, place the dish onto a plate.
Finally, top with a generous amount of grated parmesan cheese and enjoy the shirataki meat sauce pasta.
This isn't just low in calories but also a nutritionally balanced meal so people on a diet should definitely try this recipe.
If the shungiku stalks are not available, you can use broccoli sprouts or parsley leaves instead.
Unlike other noodles, shirataki noodles don't get soggy so this can be a great bento ingredient.