Let me just go ahead and put this disclaimer out there: Not once in my life have I EVER ordered take out and I’ve only been to Asian restaurants a handful of times in my 30+ years. That being said, if I were to order takeout, it would probably be some sort of noodle bowl. I have always loved pasta in any form! Where my carb lovers at? However, once I started to eat gluten free, traditional wheat noodles had to go, and if you’re eating low carb, like we try to do on occasion, there’s no place for noodles at all. Sad face! Since we don’t have any takeout places or really even any great Asian restaurants where I live, I decided to make my own low carb sweet and spicy noodle bowl.
So, what kind of noodles did I use to not only be gluten free, but also low carb? I used shirataki noodles. What the heck are shirataki noodles, you ask? That’s a fair question. I had heard of these from an influencer who follows the keto diet, and I thought I would give them a shot. I ordered them off of Thrive Market, and they are called Wonder Noodles. I got them and was immediately freaked out. The noodles are translucent and clear, and they come packaged in a bag that feels like is filled with goop. I threw them in my pantry and that’s where they stayed for a long time. When testing out this recipe, I knew I wanted to do something different and make a noodle bowl instead of serving it over rice, which is what I normally do with every Asian-inspired dish I make. Ya’ll! They’re not bad! I really shouldn’t have been so scared of them. They don’t really have any taste of their own and instead just take on the taste of whatever you’re combining them with, but still provide the texture of noodles. I’m a fan and more impressively, even my extremely picky and skeptical husband approved of them! Like I mentioned, I got my noodles off of Thrive, but I have seen them at my regular grocery store on the specialty aisle. However, if you can’t find them, or if you’re like I was and you’re just not mentally ready to try them out yet (no judgment, here!) you can totally make this recipe with zucchini noodles instead!
Finally, just a few other notes about the recipe. I used ground pork in the recipe, but you can totally use any other kind of meat. When recipe testing, my grocery store was out of ground pork, so I used ground turkey instead, and it still tasted just fine! Also, depending on what you’re health goals or dietary preferences are, you can use either coconut sugar (Paleo) or monk fruit (Keto) for the sweetener. I’ve tried the recipe using both and they are equally delicious! This recipe comes together super quickly (under 30 minutes) and is made in one skillet for minimal clean up. It’s become a regular in our weekly dinner lineup. Hope you’ll love it as much as we do!
1 lb ground pork
1 tbsp sesame oil
1 shallot or ½ small white onion, chopped
½ cup coconut aminos
1 tbsp coconut sugar or sub 1 tbsp monk fruit for keto/low carb
1 tsp garlic powder
1 tsp onion powder
1 tsp ginger
1 tsp red pepper flakes, less if you want to turn down the heat
½ tsp salt
pepper, to taste
2 7 oz. packages of shirataki noodles
Sesame seeds, for garnish
Open the noodles and place into a colander to drain. Rinse the noodles well and set aside. In a skillet, over medium heat, cook the pork until no pink remains. Add chopped shallot or onion and cook until they start to soften. While shallots are softening, make the sauce. In a bowl, combine oil, coconut aminos, sweetener, garlic powder, onion powder, ginger powder, salt, pepper, and red pepper flakes. Whisk to combine. Pour over the pork and shallots, turn the stove to low and let simmer for 10-15 minutes. Finally, take the rinsed noodles and place in the skillet. Toss to combine everything and let simmer for another 5-10 minutes to let the flavors marry and the noodles to soak up the flavor or the sauce. Serve and top with sesame seeds or garnish with scallions if you’re really feeling fancy. Enjoy!