Shirataki noodles with salmon, Savoy cabbage and chili pepperFriday, January 13, 2017
I’ve never been as thin as a rake.
Cause of my not very fast metabolism which is ally with my innate and irrepressible love for good eating, I always had to fight with a few extra pounds and I’ve tried almost every diet plan invented from the Paleolithic to the present day...
Moreover, I’m proud to tell you I gave up smoking three months ago; that is a great and positive change, but it has been hard to handle my nervous eating…
If all that wasn’t enough to rear up the weight indicator of my despicable scales, in the meantime even Christmas has arrived.
You can easily understand that now I must take remedial action or next summer at the seaside people will confuse me with a beached whale!
Following what I just told, I reveal you two news: the first is that, starting from this shirataki noodles with salmon, savoy cabbage and chili pepper, a series of low calorie recipes begins on my blog.
I’m sure that many of you will like this initiative, those who shared my plight of put on a kilo (or two...) during the Christmas break.
The second news could be interesting also for who is luckier and has no problem of love handles: the low calorie recipes that I'm going to publish in these pages will be not only with few carbohydrates and little fat, but tasty and easy to make too.
Some tricks before directionsShirataki are traditional Japanese noodles made with a flour obtained from the root of a plant called konjac, almost entirely composed of glucomannan, an insoluble fiber that is able to absorb a lot of water.
Therefore, shirataki are mainly composed of water and fiber and have negligible calories.
In addition to having no calories, this konjac noodles have almost no flavor and no color (in Japanese their name means “white falls”) and they have to be flavored with the ingredients used to prepare them.
You can buy shirataki noodles in organic products shops, but also in well-stocked supermarkets or on-line.
You can find them dried or soaked in their liquid.
In the latter case, you just need to drain and rinse them before cooking.
Making these shirataki noodles with salmon, Savoy cabbage and chili pepper you will use very little oil, so you might use a non-stick pan to avoid the fish stick to the bottom.
Shirataki noodles with salmon, Savoy cabbage and chilli pepper recipePreparation time: 15 minutes
Cook time: 5 minutes
Calories: 280 kcal per serving
Ingredients – Serves two400 gr konjac shirataki noodles (drained weight)
200 gr fresh salmon fillet
20 gr spring onion
2 cm fresh ginger root
4 tablespoons of low sodium soy sauce (or 3 tablespoons of tamari sauce for who suffers from celiac disease or gluten intolerance)
2 garlic cloves
2-3 leaves of Savoy cabbage
2 tablespoons of virgin olive oil
Chili pepper as required
Coriander leaves as required
DirectionsDrain shirataki from their liquid, rinse them very well with cold water and allow to drain in a colander.
Remove the skin and possible fishbones from the salmon fillet; dice it into pieces of around 1,5 cm each side.
Rinse your Savoy cabbage leaves, remove the central veins and cut the side parts into thin stripes.
Rinse and dry your chili pepper, cut it lengthwise and remove seeds, then cut it into little slices.
In a non-stick pan put the virgin olive oil, your spring onion cut into little slices, your peeled and grated ginger, the garlic cloves after you peeled them and cut into two parts.
Turn on the stove and as soon as your spring onion start to brown add the salmon, brown it for about a minute and then add your shirataki noodles and the soy sauce.
Stir-fry your konjac noodles at high heat for about a minute, then add your Savoy cabbage and the chili pepper (the quantity depends on how much it is hot and on your personal taste).
Stir-fry again for a few seconds (the Savoy cabbage must not sweat), then turn off the stove and remove the garlic cloves.
Serve your shirataki noodles with salmon, Savoy cabbage and chili pepper sprinkling them with some coriander leaves.