They call them miracle noodles, in this case the name lives up to the product (thankfully).
These noodles are pretty good! I tried shiritaki noodles four months into my ketogenic diet and was amazed.
I re-created the one noodle dish I was missing the most on keto.
Keto Stir fry!
- 16 Oz Shiritaki Noodles 2 Bags
- 6-8 Strips Bacon
- 4 Oz Mushroom
- 3.5 Oz Broccoli
- 2 tbsp Chili sesame oil
- 2 tbsp Soy Sauce
- 1 tbsp Siracha Sauce optional
- 1 tbsp Sesame Seeds optional
- 1 tbsp Dill
- 1 tsp Black Pepper
- 1 Garlic Clove
Prepare shiritaki noodles per bag instructions.
How I prepped mine:
Wash shiritaki noodles for 30 seconds. Dry out noodles on a dry pan oven medium-high heat until noodles scream (literally). Remove noodles and set aside.
Chop bacon into smaller pieces and pan fry.
To the bacon, add mined garlic caramelize.
Chop mushrooms and broccoli and add it to the pan . Cover the pan with a lid and cook on medium heat until the veggies are soft.
Pull the bacon and veggies to the side of the pan and add sesame oil to the other side of the pan. Heat sesame oil then mix it with the bacon and veggies
Add dehydrated noodles to the pan. Add siracha, soy, black pepper, sesame seeds and dill. Stir and serve.