At the B-Fit expo in London this year, I was walking around checking out the gymnasts doing all kinds of flips when, out of the corner of my eye, I spotted two guys wearing shirts advertising low-carb noodles. Needless to say, I went up to them to find out more. See, ever since the local chinese shop stopped stocking Sharitaki noodles, my life has been largely pasta-less (enter *sadface*) but now! ah :-))))) These noodles are sold at http://www.barenakedfood.co.uk/ and you get them in a square water-pack. You open them and immediately what strikes you is the fact that they’re far more floury than Shirataki (which are almost see-though in appearance) and they don’t smell like Shirataki do (i.e. ‘fishy’ is the word). The reason these noodles are different is because, besides Konjac flour (the primary ingredient in Shirataki), they also include soybean flour and oatmeal flour. This is what gives them that flourier texture.
To see if these noodles stand up and deliver, I decided to make a Tomatuna sauce.
3 chopped shallots
2 cloves chopped garlic
1 can chopped tomatoes (400g)
1 pack splenda (I’m usually not pro-splenda but I like to use these little packs I get from campus instead of sugar in tomato sauces)
1 teaspoon cinnamon
1 tablespoon dried basil
1/2 cup coconut milk
1 can tuna
1. All fried in a bit of coconut oil.e First went the shallots till brown, then the chopped garlic, and then tomatoes + salt + herbs/spices.
2. I let the tomato sauce reduce by a lot and then added the coconut milk. Finally, in went the tuna. When this was ready – a good twenty minutes later – I threw the noodles in boiling water and let them heat up there for five minutes before throwing them on the sauce.
3. I then grated some cheese on top, added a tablespoon extra virgin olive and BOOM: done.
Macros per Serving:
4.3g carbos (0.4g sugars)
With my sauce:
24g carbos (mostly from the can of tommies)
14g fat (from the olive oil)
Result? I really liked them! They’re a lot more pasta like than Shirataki and a lot friendlier with sauce (shirataki are a bit overly-slimy sometimes: good in soup, not so good in thick tomato or creamy sauces). I used one entire pack of noodles and this, without my sauce, has the following