I have to share my latest culinary discovery: Shirataki Miracle Noodles. They are made from a water soluble fiber called glucomannan derived from the root of the Konjac plant (as well as several other names) and have been part of Chinese and Japanese cuisine for 2000 years.

Why I had to try them? They are a grainless, soy-free noodle that add bulk and fiber to a meal without starch, sugar, or calories…and yet they truly give the illusion that you’re indulging in pasta. If you’re looking to convert to a lower starch or sugar diet, these noodles are perfect.

Benefits of Shirataki Noodles

• Improved blood sugar regulation
• Appetite satiety
• Great source of fiber, improved bowel regularity
• Friggin’ tasty! Lots of options available including fettuccini noodles, Orzo pasta,  angel hair pasta, and Miracle rice.

Substitute them in your favorite recipe or try them in my delicious seafood alfredo recipe!

Ingredients:

• 1 lb seafood blend (I used shrimp, calamari & scallops, preferably wild) 1 package angel hair miracle noodles
• 1 T butter (preferably grassfed)
• 1/2 cup cream (preferably organic)
• 1/2 cup Parmesan cheese, grated or shredded (preferably organic)
• 2 tsps dried basil
• 1/2 tsp red pepper flakes
• Optional: garlic

How To:

1. Sauté seafood blend on medium heat in a medium pan with butter.
2. Cook for about 5 minutes (until seafood turns opaque) then stir in cream, spices and cheese. Reduce heat to low.
3. In a small pot, boil 1.5 cups of water. Rinse noodles thoroughly for 15 seconds and then cook in boiling water for 2 minutes.
4. Remove and lay on paper towel to dry (they don’t have to be completely dry before serving).
5. Add noodles to seafood Alfredo and top with additional Parmesan if desired.

This recipe rocked! Hope you enjoy it as much as we did. 🙂