fried shirataki

Ingredients for 2 servings:

• 200 g Shirataki noodles, homemade or purchased
• 250 g pork schnitzel or fillet, shoulder or similar
• 1 m.-sized onion(s)
• 2 cloves garlic, or more as needed
• 1 chili pepper(s), fresh, more if needed
• 1 jar wine or broth
• 5 tbsp tomato paste or low carb ketchup
• salt and pepper
• Paprika powder
• Olive oil or peanut oil for frying

Instructions

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

low in carbohydrates, ideal for diabetics, low carb

I cut the homemade shirataki into pieces about 1.5 cm x 1 cm and about 2-3 mm thick, because, like the Japanese, I love that crunchy bite in your mouth. If you didn’t make the shirataki yourself, you can of course use the ready-made noodles. Place the shirataki in a sieve and rinse thoroughly under cold running water. Drain and set aside. Cut the pork into bite-sized pieces and fry them well in oil. Remove the meat from the pan and set aside. In the same oil, fry the chopped onion until translucent, then add the chopped chili (amount according to spiciness and taste). Finally, sauté the finely chopped garlic. Add the tomato paste and stir. Finally, add the shirataki pieces or noodles to the pan and fry. Mix everything well. Deglaze with a little wine or stock. Now add the pork pieces to the shirataki in the pan. Season everything generously with salt, pepper, and paprika powder and mix well. This dish is quick and certainly not unique. This recipe is intended to demonstrate that shirataki can also be fried. Everyone can add whatever they like: peppers, mushrooms, broccoli, herbs, cream, and spices to taste. However, you should already have experience eating shirataki.