These tasty Shiratake noodles are made from the root of a plant called Konnyaku Imo. The noodles are from the soluble fiber source of the plant known as Glucomannan. They take on flavors of any sauce or dish you make.
|One should definitely, definitely follow package directions; Rinse, heat/boil, rinse, pat dry and boil in sauce for a bit. These steps are a must-otherwise, they dont taste as amazing.|
|Yes, they are pale looking, almost anemic! But a great sources of fiber!|
|Saute onions, leeks or scallions with any leftover protein source (grilled pork loin here, about 1 cup or so), using olive oil or canola oil (2 tsp.? or so).|
|Add dry noodles to pan and saute for a few minutes; this will dry the noodles out a bit (a good thing). Add sauce and heat cook for a few minutes.|
|Serve with shredded Parmesan or Fancy Swiss, or any other cheese you like; all cheese is welcomed!|
|Yup, its the close up! Makes 1 large 373kcal portion, with 26 grams protein, 22 grams of carbs, 22 grams of|
monounsaturated fat (hey...just use less oil if this scares you..or love the good fats!),