Konjac noodles, also known as Shirataki noodles are made from the fibre of the root of the Asian Konjac plant. They are 97% water and are extremely low in calories and carbs, which make them ideal for weight loss. Moreover, since it is full of fibre, it keeps you fuller for longer and studies have shown that it has prebiotic properties that improve the gut flora.
- 1 portion of konjac noodles
- 100g of chicken breast or beef
- 1 cup chopped bok choy
- 1/2 onion
- 1tbsp garlic and ginger paste
- 1tsp lemon zest
- 2tbsp chopped spring onion
- 2tbsp olive oil
- 1 sliced red chilli or chilli flakes
- 2 cups chicken or vegetable stock
- First heat some olive oil in a pan, add the onions, garlic paste and chilli and stir until the onions turn translucent.
- Add the cubed chicken/beef and sauté until browned, this is when you can add any other ingredients you’d like such as mushrooms, broccolini or carrots. Add any spices as well as salt and pepper.
- Add the stock and let it simmer on medium heat.
- Drain the noodles and rinse them in water. Heat a pan on medium heat and let the noodles dehydrate for 5 mins or until all the water has evaporated. Stir them regularly to prevent them from shrinking if they’re cooked for too long.
- Add the noodles into the soup and the bok choy, close the pan with a lid for a few minutes so that the bok choy wilts, but does not overcook.
- Lastly add the spring onion and lemon zest.
This is one of my favourite recipes to make on the weekends, so I hope you try it out and follow for more healthy recipes, xoxo.