Here’s a keto-friendly sweet and spicy noodles recipe for those craving noodles while on a low carb diet. Instead of the regular noodles loaded with carbs, this recipe uses keto-approved shirataki noodles.
These are low carb noodles made from glucomannan flour derived from the konjac root. The root grows in parts of Asia and is believed to have a lot of health benefits. It contains about 3% fiber and 97% water, so they it is not only low in calories but also low in carbs.
This recipe for sweet and spicy noodles from Heavenly Fan makes a dish that is so very comforting and delicious. It is just perfect for the Fall season.
I do love Heavenly Fan’s recipes. She shares recipes she eats as a keto vegan and have posted several on this blog including
Keto Seed Crackers Recipe
Vegan Scones
Keto Quiche: Tasty Vegan Recipe
Keto Scallion Pancakes
Recipe notes
This recipe is very versatile. You can use other vegetables if you prefer and you can change the quantities. It does not have to be exact. If you don’t care for tofu you could use celery or celery root (celeriac) instead.
Heavenly Fan uses peanut butter in this recipe but it’s not ideal for a keto diet because the ratio of Omega 6 fatty acids to Omega 3 in peanuts is much higher than in other nuts.
Then there is the problem of aflatoxins. Although good brands monitor the levesl of aflatoxins in their peanut butter to make sure they are below the “allowed level” some people may still be sensitive to them. It’s not good to be eating any amount in my view!
Related reading: Best Nuts for Ketosis
If you like spicy low carb vegetarian food try this Keto Spicy Mixed Vegetables Recipe
or this Spicy Eggplant Recipe.
Sweet and Spicy Noodles
Makes 3 – 4 portions
Ingredients
- 1 pack shirataki noodles
- 1 pack firm tofu
- 200 grams mushrooms
- 3 small carrots or 1 large
- 4 – 5 cloves of garlic
- 1 knob of ginger
- 1 large onion
- Chili paste to taste
- Avocado oil for saute
Sweet and Spicy Noodle Paste
- 1 tbsp soy sauce
- 2 tbsp nut butter of choice
- 1 tbsp toasted sesame oil
- A pinch of sweetener such as erythritol (optional)
- Ground white pepper to taste
Garnish
- Fresh chili, sliced diagonally
- Spring onion, sliced diagonally
- Grated cucumber
Directions
1. Rinse the shirataki noodles in cold water and drain well. Sprinkle with some good quality sea salt, mix well and set aside until you’re ready to cook them. The salt helps to remove the noodles’ “fishy” smell.
2. Slice and dice the tofu and vegetables into small cubes. Chop the garlic finely. Chop the mushrooms finely into “mince size”. Grate or chop the ginger finely.
3. Combine all the ingredients for the sweet and spicy noodle paste. Mix well until smooth.
4. Heat the avocado oil in a large frying pan over medium heat. Sauté the tofu cubes until they turn crispy and golden brown. Add the carrots to the pan and allow to soften a little. Add in the onions and cook until the vegetables are nice and tender, then add the garclic and ginger and chili paste to taste.
5. Next, add the sweet and spicy noodle paste and gently cook all ingredients together. Add a little water to loosen the mixture if it gets too dry. Taste the mixture and adjust it to your taste preferences.
6. Place the noodles in a pan of hot water. Bring to a boil and simmer for a few minutes to heat them through. Drain them well and place in your serving dish. Top with the sweet and spicy mixture.
7. Garnish with the fresh chili pepper, spring onion, and grated cucumber.
8. Enjoy!
Here’s Heavenly Fan’s video demo of the delicious sweet and spicy noodles recipe.
