Faux Pho Soup and Stir Fry with Shirataki Noodles

Towards the end of the winter I became obsessed with making broth - thinking I could sip my way into loosing 15 pounds! Well that didn't quite work out but a few good things did come from my obsession. The best was the discovery of the Japanese Shirataki noodle made from the Elephant or Konjac yam.  They are made of almost pure soluble fiber and have no calories and no carbohydrates. The noodles don't have any nutrition either, so you need to add vegetables and protein to make a complete meal.


Although Shirataki noodles can be found dry (I have yet to find them) I have been buying the "wet" form in several grocery stores around Chicago - not just specialty stores.  The usually have a shelf life of up to one year.  You'll want to rinse them before using them as there is an unpleasant odor when you first open the package.  You can par-boil them before using them to give them a more pasta like consistency or just drop them in your hot soup for a minute or two while still heating your soup on the stove.


I go back and forth between the traditional Shirataki noodles which are clear and the noodles mixed with Tofu. I think many of you will find the Tofu noodles closer to the taste and texture of pasta.


Why is it called Faux Pho? Well, I really took some short cuts on the broth. It takes more ingredients and a longer cooking time to produce the subtle complex flavors in a traditional Pho broth - maybe next time. Let's just say the soup is in the spirit of Pho!


(322 Calories, 44 Protein, 4 Fat, 21Carb, 7 Fiber, 7 Weight Watchers Points)

Miracle Noodle Part 1

Miracle Noodle Part 2 Stir fry


Recipe


2 Cups Chicken Broth
4oz Shirataki Noodles (1/2 package)
Small Bok Choy 
1 Cup Bean Sprouts
4oz Cooked Chicken
1 Cup Sugar Snap Peas
2 Tbsp Cilantro
1 Tsp Soy Sauce
1 Tsp Sriacha Chili Sauce


Miracle Noodle Part 1

Miracle Noodle Part 2 Stir fry