Shirataki Fried
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g shirataki noodles, homemade or bouht
- 250 g pork schnitzel or fillet, shoulder or similar
- 1 medium onion (s)
- 2 cloves garlic, or more as needed
- 1 chilli pepper (s), fresh, more as required
- 1 glass wine or broth
- 5 tablespoon tomato paste or low carb ketchup
- salt and pepper
- Paprika powder
- Olive oil or peanut oil for frying
Print Recipe
Pin Recipe Instructions
- I cut the homemade Shirataki into about 1.5 cm x 1 cm large and 2-3 mm thick pieces, because I, like the Japanese, love the crunchy bite in the mouth. If you haven`t made the Shirataki yourself, you can of course also use the finished noodles.
- Put the shirataki in a sieve and rinse vigorously under cold running water. Then drain and set aside.
- Cut the pork into bite-sized pieces and fry well in oil. Then take the meat out of the pan and set it aside.
- Fry the chopped onion in the same oil until translucent, then add the chopped chilli (amount according to heat and taste), and finally let the chopped garlic sauté. Add the tomato paste and stir. Finally, also add the Shirataki pieces or noodles to the pan and let them fry. Mix everything well. Deglaze with a little wine or broth. Now add the pork pieces to the shirataki in the pan. Season everything vigorously with salt, pepper and paprika powder and mix well.
- The dish is quick and sure not to be unique. The recipe is supposed to show that you can also fry Shirataki. Everyone can now do what they like: Paprika, mushrooms, broccoli, herbs, cream, spices as desired. But one should already have experience with the consumption of Shirataki.
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