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Asian- Style Turkey Meatballs with Shirataki Noodles







Have you heard about shirataki noodles?  Made from Japanese yams, these noodles are gluten-free, low-carb and are very low calorie ( about 20 calories per serving!) Wow! They almost sound too good to be true, don't they? Well, yes and no.

I was super excited to try these out, so my husband and I headed over to our local Asian market and purchased a couple of packages. The noodles come pre-cooked and are packed in a liquid. You are supposed to rinse the noodles really well before dropping them in boiling water. Well, turns out shirataki noodles have a very "distinctive" aroma about them. I am not gonna lie - they smell pretty funky.


At this point, I was getting really worried that they would taste awful. Actually, they taste fine- very similar to rice noodles - but they have a very, verrrry  chewy texture. So, not only do they have a unpleasant aroma, they also have an unpleasant texture. I probably won't buy these again.


Shortly after this disaster, I discovered  a similar product called tofu shirataki noodles. These are made from Japanese yams and tofu and are very similar to regular pasta. Yes, they have the same  " distinctive" aroma ( I should mention that the smell goes away as soon as you rinse them) but have a much better texture than the regular shirataki noodles. They are also easier to find - I can find these in the produce department of my local Safeway store. I don't think I would give this product two thumbs up, but it is an interesting option for people who are on a very restrictive diet.




Asian - Style Turkey Meatballs with Shirataki Noodles
serves: 4


Meatballs:

1 1b. lean ground turkey
1/2 cup panko breadcrumbs
1/2 onion, grated
1 tsp. finely grated ginger
1 tsp. brown sugar
1 tsp. Sriracha, or to taste
1/2 tsp. ground coriander
1 egg, beaten
1 clove minced garlic
salt and pepper

Sauce:

1 tsp. vegetable oil
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 cloves minced garlic
1 tsp. finely chopped fresh ginger
2 cups chicken stock
2 Tbsp. soy sauce
Sriracha to taste
2 tsp. rice vinegar
2 tsp. brown sugar
2 Tbsp. cornstarch dissolved in a little cold water.
cooked noodles, shirataki or thin rice noodles
thinly sliced scallions for garnishing


Directions:

Preheat oven to 375 F. Mix together all meatball ingredients together in a medium-sized bowl. Cook a small taster meatball in a skillet until cooked. Taste and adjust seasoning. Form meatballs into small balls ( mixture will be very soft, add more panko if needed). Chill in fridge for 1 hour.  Place on a lightly greased baking sheet. Bake until cooked thoroughly, approx. 15 minutes.

In a large skillet or wok, heat the vegetable oil over medium heat. Add the peppers and stir-fry until tender-crisp. Add the garlic and ginger and cook just until garlic is fragrant, about 1 minute. Add the stock ,soy sauce, Sriracha, vinegar and brown sugar to skillet. Bring to a boil and stir in  the cornstarch mixture. Let cook for a few minutes. Add the cooked meatballs and toss the cooked noodles with the sauce. Garnish with thinly sliced scallions.


Recipe source: Beer. Butter.Bacon

Tags: Turkey, Low-Carb, Asian, Shirataki Noodles

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