4 Great Low Carb Pasta/Noodles
It’s hard living without noodles and pasta, especially when instant ramen noodles and quick pasta dishes played such an important part of my college life! Here’s 4 noodles/pasta you can eat on a low carb diet – they all have practically no calories and no carbs (the 3rd and 4th noodles are different variations of each other)!
1. Zucchini Noodles Start with 3 zucchinis and a Julienne peeler (kinda like a potato peeler but it cuts everything into thin strands at the same time). Cut each zucchini in half lengthwise, place the flat side down onto your chopping board and start peeling away with the Julienne peeler. It’s easy to use – just pull down like in the photo. You end up with strands of zucchini noodles ready to cook.
Making Zucchini Noodles using a Julienne Peeler
There are various ways of cooking the zucchini noodles. The easiest is to put a bit of olive oil into a frying pan. Add some minced garlic and chopped chives and then put in the zucchini noodles. Cook in the frying pan for a minute, add salt to taste, drain and serve. Out of the 4 noodles, these were definitely my favorite!
Zucchini Noodles Cooked with Olive Oil, Garlic and Chives
2. Kelp Noodles I picked up this packet of kelp noodles for $2.49 from my local Korean supermarket (H-Mart on 32nd St., New York). Kelps are large seaweeds according to Wikipedia – they’re fat-free, gluten-free, low-calorie (55 cals per 12oz pack, which can serve 2 people) and 0 net carbs (11g of fiber).
Kelp Noodles from Local Korean Supermarket
The noodles are edible straight from the packet, but are rather crunchy and have no flavor. I washed the noodles in cold water and then squeezed out the excess water. I then added some soy sauce, sesame oil, garlic, and chives, and then mixed it all together in a bowl. I put the bowl into the microwave for 30 seconds on high and poured out any excess liquids afterwards. The noodles were still rather crunchy, but not bad.
Kelp Noodles Microwaved with Soy Sauce, Sesame Oil, Garlic, and Chives
3. Shirataki Noodles (White) I tried these noodles a while ago as Wholefoods sold them and they had gotten a lot of press as a diet food. They’re made from the root of a type of asian yam (sometimes called konjac or elephant yam), but unlike the yams that we’re used to which contain a lot of net carbs, these so called “yam” plants have pretty much all fiber. Each 1 oz packet contains less than 1g of net carbs and 0 calories. The packet pictured below are white Shirataki Noodles (also called Yam Noodles) that contain no tofu or soy. Some manufacturers make a tofu Shirataki noodle, which as you might have guessed contains tofu. Supposedly, the tofu makes the noodles less rubbery, but it also adds some carbs to the noodles.
How to cook them? Take them out of the packet and wash them with cold water 3 times. I find the noodles to smell a bit fishy (literally), and so I like to rinse them well. Then place the noodles into the microwave and cook on high for 30 seconds – this helps to get rid of the fishy smell and makes them less rubbery. Rinse again in cold water. Add in soy sauce, sesame oil, garlic, and chives and mix together. Cook again in the microwave on high for 20 seconds. Drain the excess liquid and serve.
White Yam Noodles Microwaved with Soy Sauce, Sesame Oil, Garlic, and Chives
4. Shirataki Noodles (Brown) These are basically the same as the white shirataki noodles except they have some seaweed food-coloring in them! They taste pretty much the same too and have the same nutritional values – it just adds a bit of variety to our meals.
More recipes on how to make delicious low-carb meals with these noodles will follow.