The EREWHON Shirtataki Noodles
As someone who doesn’t eat grain and is neurotic about her blood sugar, finding a noodle dish I can enjoy is all but impossible. I love Japchae /Korean sweet potato noodles, but even those spin me out when I’m ordering them pre-made from restaurants. (Because of the added sugar, soy, and seed oils)
Shirtataki is not a grain. These Japanese noodles are actually made from the corm of the konjac plant. They are, get this, 97% water! And 3% konjac, a type of yam that contains glucomannan, a water-soluble dietary fiber known to reduce blood sugar.
Glucomannan has also been shown to reduce LDL cholesterol levels and help with constipation. They are extremely low in calories, and contain NO digestible carbs!!! LIKE WHERE WERE THESE MY ENTIRE COLLEGE CAREER?! While I was busy trying to stuff my face with cauliflower mash, I could have been dining on shiritataki and actually enjoying my life.
I based this recipe off the Erewhon version and added shrimp. If you are in NYC, you can also buy a pre-made version at Happier Grocery on Canal. Feel free to add a zillion veggies to your sauté if you are doing this at home. Just think of this recipe as the base to get you started.
