Friday, April 4, 2008

Shirataki noodles...yummy AND low carb!

Shirataki noodles are a great way to get fiber and no or very few carbs into your diet. I buy shirataki noodles at my local Asian grocery store. They have to be refrigerated. This is a casserole I have made several times using these noodles. The inspiration for this dish came from my friend, Vikki, who has posted countless recipes on my favorite low-carb forum at

Beefy Shirataki Noodles with Spinach

Preheat oven to 350.

2 tbsp. coconut oil
1 lb. ground chuck
1 cup green, red, and/or yellow bell peppers, chopped
1/2 small onion, diced
1/2 cup cherry tomatoes, halved
1 pkg. shirataki noodles, rinsed and drained well
1 egg
1/2 cup sour cream
1 cup fresh spinach leaves, chopped
1 cup shredded colby/jack (or your choice) cheese, divided

Melt coconut oil in large skillet, add peppers and onion and cook 3-5 minutes on medium heat (until partially cooked). (I have used a frozen mix of peppers and onion for this step, as well.) Add ground beef. Season with salt and pepper. Cook until browned.

Drain beef mixture well. Chop up shirataki noodles into small pieces. (I use a blender or kitchen shears for this.) Mix noodles, egg, sour cream, spinach, 1/2 cup cheese and another dash of salt, together with the beef mixture.

Put it into a sprayed casserole dish. Spread the rest of the cheese on top.

Bake for 35-45 minutes, until "gbd" (golden, brown, and delicious).

This is a hearty, filling dish. My husband likes it, so it's a winner.

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