Konjac Noodles with Shrimp
Konjac Noodles with Shrimp - Low carb pleasure for pasta fans
Healthy, because
Even smarter
Nutritional values
The low-carb noodles are made from konjac root. The traditional Japanese pasta has hardly any calories and carbohydrates, but lots of fiber: perfect for fasting and getting full anyway.
You are vegan on the road? No problem either: Simply replace the shrimp with fried tofu cubes or a handful of cashews.
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 26.7 mg | (28 %) | ||
| Potassium | 410 mg | (10 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 59.9 μg | (30 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 132.8 mg | |||
| Cholesterol | 84.4 mg |
Ingredients
- Ingredients
- 18 ozs Konjac noodles (Low carb pasta)
- 9 ozs shrimp (ready to cook, without shell)
- 2 cilantro
- 1 small red chili pepper
- 14 ozs hericot vert Green beans (thin beans)
- 1 Tbsp Coconut oil
- salt
- peppers
- 2 tsps ground Turmeric
- 2 generous pinches ground Cumin
- 1 pinch cinnamon
- 1 generous pinch ground paprika
- 1 ¾ ozs Passion fruit juice
- 2 Tbsps lemon juice
- 5 ¼ ozs Vegetable broth
- 7 ¼ ozs Coconut milk
Preparation steps
Place pasta in a bowl and pour lukewarm water over it. Rinse shrimp and pat dry. Wash the coriander, shake dry and chop the leaves. Cut chili pepper in half lengthwise, remove seeds, wash and chop. Clean, wash and cut beans into bite-sized pieces.
Heat oil in a frying pan. Sauté shrimp in it over medium heat for 3 minutes. Season with salt, pepper, turmeric, cumin, cinnamon and paprika. Pour passion fruit juice, lemon juice, broth and coconut milk, add chili and cook over medium heat for 4 minutes.
Meanwhile, cook beans in boiling salted water for 2 minutes. Drain pasta in a colander, add to beans and simmer both together for 3 more minutes over low heat. Then drain and let drain. Arrange on plates, pour shrimp sauce over and add cilantro.
