For any of you out there following (or trying to follow!) a low carb diet this pasta is a great option 🙂 Shirataki noodles, konjac or even konnyaku potato, is made primarily from glucomannan, a type of fibre of the konjac root, a plant that is native to Eastern Asia.
The slightly chewy texture is quite satisfying too! I had a go at preparing these with tenderstem broccoli, shiitake mushrooms and a slice of prosciutto crudo which I broke into tiny pieces for extra yumminess.
They remind me of the noodles I used to have at a Japanese restaurant when I was younger. They came with a sweet and salty sauce topped with almonds.. followed by a warm sake 🙂
I distinctively remember the texture of the noodles, which I loved, completely different from the regular type of pasta, in fact they might just have been the Shirataki type.
These almost translucent noodles are known to help in weight loss (they have almost no calories), reducing blood sugar, helping with constipation and act as a prebiotic because of the dietary fibre they contain, contributing to feeding and nourishing our gut bacteria and maintaining a healthy microbiome.
You can use different vegetables of course to go with, I chose Shiitake because it’s a fabulous medicinal mushroom that boost our immunity and heart health, as well as
Turmeric (you can literally use it in all sorts of recipes) one of the most powerful anti inflammatory ingredients. The Oncogene newspaper published the results of a study that evaluated several anti-inflammatory compounds and found that aspirin and ibuprofen compared to curcumin are less effective, while turmeric is one of the most effective anti-inflammatory compounds known.
One of the main ingredients in this recipe though is broccoli, another superfood.
Rich in nutrients
Rich in vitamin K, C, A, B6 and folate, but also manganese, magnesium, potassium, phosphorus and calcium. It is not surprising to know, therefore, that the consumption of broccoli brings many benefits to our health. Particularly on the heart and brain helping to prevent heart attacks, keep the arteries free and balance cholesterol and high blood pressure.
This plant improves the ability of the body to fight cancer in various ways, it’s a source of isotiocianates that fight cancer by lowering oxidative stress, neutralizing carcinogens and fighting toxins. [Link to study]
Sulpharane, another isothiocyanate and potent phytochemistry contained in large quantities in broccoli, helps fight toxins in our body.[Link to study]
Benefits for digestion
Studies conducted by the Division of Clinical Pharmacology at the University of Science of Tokyo found that by feeding mice a diet high in broccoli consumption, there was a reduction in bacterial colonization, a lower expression of tumour growth and inflammation, and a greater antioxidant activity. [Link to studies]
Cruciferous vegetables are linked to a low risk of breast and cervical cancer.
Shiitake & Broccoli Konjac Noodles
Ingredients for 2 people (using preferably organic ingredients)
1 pack (200g) of Shirataki noodles
200 g of tenderstem broccoli
125 g Shiitake mushrooms
2 cloves of garlic
1 tsp turmeric
1 tsp sweet paprika
a pinch of Himalayan salt
2 tbsp of etra virgin olive oil (EVO)
a couple of slices of prosciutto crudo di Parma (optional) in small pieces
Using a large frying pan warm up the oil and add the turmeric and paprika
Shallow fry the garlic for a minute in the oil and add the broccoli and mushrooms
Ass the salt and shallow fry for 5 minutes until softer (but the veg should still retain a nice crunch)
In the meantime drain the Shirataki noodles from their own water and rinse under cold water for a couple of minutes, then drain
Add the noodles to the vegetables and the pieces of ham and saute on high heat for a minute
Enjoy ♥ and to our health!