Shirataki in yogurt sauce

Ingredients for 4 servings:

• 400 g Shirataki noodles, preferably homemade
• 200 g yogurt or 140 g quark and 25 ml water
• 2 cloves garlic
• 2 tbsp mint
• salt and pepper
• 2 tomatoes, ripe
• 1 bell pepper(s), red
• 1 onion(s)
• 1 garlic clove(s)
• ½ red chili pepper(s)
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp xylitol (sugar substitute)
• 2 tsp sweet paprika powder, for the color
• 1 tsp chili powder
• salt and pepper
• Pine nuts roasted in butter
• Meat or minced meat (beef, pork, lamb)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

low carbohydrates, ideal for low carb

Prepare the onion, garlic cloves, chili, bell pepper, and tomatoes, dice finely, and set aside. Press two garlic cloves directly into the yogurt, add the finely chopped mint, and mix everything well. Set aside. Brown the onion pieces in a little olive oil, add the chili and fry briefly, then fry the bell peppers. Now add the tomato paste, Xucker, paprika powder, and chili powder, mix well, and fry for about 2 more minutes. Caution: Don’t let it burn! Stir in the tomato pieces and simmer until soft. Add a little water, if necessary, until the sauce consistency is right. Season with salt and pepper. Briefly bring the well-rinsed shirataki noodles—I prefer homemade shirataki—to a boil again and drain. Return to the hot pot, but remove it from the stove, and stir in the white yogurt-garlic sauce. Season with salt and pepper. Place a portion on a plate and pour the red sauce over the center. If you like, you can also sprinkle some pine nuts, previously toasted in butter, on top. Meat-lovers are welcome to add roasted (minced) beef, pork, or lamb and mix it with the red sauce!