As unappetizing as these may appear in the store, I’ve been buying them for a while. Shirataki Yam Noodles are kept in the refrigeration section and are packaged in a clear liquid inside a squishy plastic bag. At first sight, they look like a science experiment.

Despite their physical characteristics, they are apparently a great diet aid, due to their low-caloric value (0 calories), yet ability to supplement the texture of a starch. In itself, a yam noodle does not have any flavor, but can very rapidly absorb any liquid and will take on the flavors it is cooked with.

Here are a few tricks I’ve learned about these slippery suckers:

1. Do NOT treat them like pasta and eat them with tomato or meat sauce. It won’t work. It’ll just disappoint you and you’ll spend the whole time wishing you were eating real pasta.

2. DO eat these in a broth with veggies! A nice, rich, salty broth is the perfect medium for them to absorb the most flavour possible and their texture is perfect for a slurpy soup. 

3. DO stir fry them with a sauce of your choice and add meat and veggies. Keep in mind that they have a delicate structure and so be sure not too cook them for too long.

No calories??!!! And no nutritional value. However, they will definitely fill you up and it’s a great addition to a saucy, soupy meal you’ve already planned.

… using broccoli slaw! love this idea and i happen to have a bag of it in my fridge. the only thing here that kinda sketches me out is “shrimp paste” *shudders* … i think i’ll leave it out.

Thai-Style Broccoli Slaw Salad

Salad Ingredients:

3 cups broccoli slaw mix
3 green scallions, thinly sliced
1/2 cup fresh Thai basil coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
1 cup grape tomatoes, halved
1 large or 2 small tomatoes, cut into bite-sized chunks
1/2 cup dry roasted peanuts, coarsely, chopped

Dressing:

2 cloves garlic, minced
1-2 red Thai chili peppers, seeded and thinly sliced
2 teaspoons shrimp paste
1-2 tablespoons palm or granulated sugar
Juice of 2 fresh limes
2-3 tablespoons fish sauce

Directions:

Combine the garlic and chilis together in a bowl and crush with a pestle or the back of a spoon to release the flavors.  Add the rest of the dressing ingredients and whisk until the sugar and shrimp paste are dissolved.  Adjust the seasoning to your liking.

Toss the dressing with all of the salad ingredients, except the peanuts, in a large bowl.  Taste and adjust the seasonings if desired.

Top with chopped peanuts.

so i’ve been on this mission for the last few years to try to replicate the lettuce  wraps from p.f. changs. i’ve never made them quite as good, but this recipe comes the closest. i like you so i wouldn’t lie to you…it takes some effort. but if you’re jonesing for a yummy low carb dinner that’s kinda fun to eat, then here’s your recipe.

• 3 tablespoons oil
• 1 decent size package of ground chicken
• 1 cup water chestnuts, chopped
• 1 cup mushrooms, chopped (i prefer cremini mushies for this)
• 1 onion, chopped
• 1 tablespoon minced garlic
• firm, cup shaped lettuce leaves (iceberg,boston and some romain)

Stir Fry Sauce

• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice wine vinegar
• 1 teaspoon minced ginger
• chili flakes, to taste
• *you might need to add a tablespoon or two of water depending on the amount of chicken you have*

Special Sauce

• 1/4 cup brown sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/2 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons hot water
• 2 teaspoons garlic and red chile paste

1. make the special sauce by dissolving the sugar in water in a small bowl and then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
2. mix well and refrigerate this sauce until you’re ready to serve.
3. combine the hot water with the hot mustard and set this aside as well.
4. right before serving, you will add your desired measurement of hot mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
5. bring oil to high heat in a wok or large frying pan and saute chicken for about 5 minutes until browned.
6. remove chicken from the pan and cool and keep remaining oil in the pan, keep hot.
7. as chicken cools, prepare the stir fry sauce by mixing ingredients together in a small bowl.
8. when chicken is cool, mince it with the mushrooms and water chestnuts
9. with the pan still on high heat, add another tbsp of vegetable oil and add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
10. add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce cups.
11. top with special sauce.
12. eat