Well… Shirataki “Miracle Noodles” + Chicken Meatballs
Shirataki noodles contain zero digestible carbs. So zero calories. They are 97% water and 3% glucomannon. Glucomannon comes from the root of the konjac plant.
Glucomannon has been a popular supplement due to its ability to provide satiety (that full feeling) and as a digestive aid. Touted as a weight loss supplement originally, it also shows promise in helping regulate blood sugar levels (by slowing digestion) and working as a prebiotic. As a prebiotic, Glucomannan nourishes the bacteria in the colon that ferments the fiber into fatty acids. These fatty acids then help the body fight inflammation and support the immune system.
Full disclosure, it’s not just like wheat pasta (in taste and/or texture). This isn’t a perfect world. From my experience in cooking Shirataki noodles, I’ve found my favorite preparation strategy is to rinse them thoroughly. Then dry and cook in a hot skillet.
Do not add oil or liquid as they will absorb it and become mushy. I just add spice as I toss them around a hot skillet for only a few minutes. Without spice, they are pretty much tasteless (97% water). So you can experiment with flavors. You can try Shirataki rice as well. It is easier to mix in finely chopped veggies if you want to hide the rice more.
For the chicken meatballs, I always add a grated veggie (squash works great) and a fat (I used almond flour) to help the dryness from the lean meat and to add nutrient value and volume for fullness.
So if you are low carb, low calorie and looking for gut healthy supplements or just interested in trying a weird new food, give Shirataki noodles a try.