Shirataki Noodle Bake

Shirataki Noodle Bake is a delightful low-carb Japanese-inspired dish that combines the satisfying texture of shirataki noodles with a rich, savory sauce and a medley of vegetables. This baked dish is both comforting and health-conscious, perfect for those seeking a guilt-free meal option.

Ingredients

• Shirataki noodles - 200 grams
• Firm tofu - 150 grams, crumbled
• Spinach - 100 grams, fresh
• Mushrooms - 100 grams, sliced
• Green onions - 2 stalks, chopped
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Egg - 1, beaten
• Mozzarella cheese - 50 grams, shredded
• Black pepper - to taste
• Salt - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the shirataki noodles under cold water and drain them well. Pat dry with a paper towel.
3. In a skillet over medium heat, add sesame oil and sauté the minced garlic and grated ginger until fragrant.
4. Add the sliced mushrooms and cook until they are soft, about 5 minutes.
5. Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat.
6. In a large bowl, combine the crumbled tofu, cooked mushroom and spinach mixture, soy sauce, beaten egg, chopped green onions, black pepper, and salt. Mix well.
7. Add the shirataki noodles to the mixture and gently fold until everything is well combined.
8. Transfer the mixture to a greased baking dish and spread it evenly.
9. Top with shredded mozzarella cheese.
10. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
11. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 250
• Protein: 20 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 100 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in plant-based protein from tofu and packed with vitamins from spinach and mushrooms.

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