Buddha’s feast noodles: zero-calorie shirataki noodles!

For those of you who don’t know what Buddha’s feast style food is, its essentially a vegetarian entree usually made with some sort of tofu and mushrooms. In this case I chose the style of Buddha’s feast with a nice vinegary taste using what is called wheat gluten, which is a type of tofu. Forewarning, if you are gluten-free then you may want to substitute this for either chewy tofu or vegetarian chicken (also a type of REALLY GOOD tofu). 

Now, I have hear of these supposedly zero-calorie shirataki or “miracle noodles”. I always thought they were a fad and did some research. Lots of people said that they tasted and smelled fishy, gross, weird, had a bad texture. and all other sorts of stuff. They also said that they were the best thing after sliced bread. Well, i basically ignored them for a very (very) long time until I subscribed to one of those health forums called the Daniel Plan. It wasn’t until then that i actually began to want to try them.

I absolutely love noodles especially with vinegar and peanut butter (which is a very Chinese dish perfect during the summer). However, with my hankering for kao fu (the gluten tofu stuff) it was like a match made in heaven. So i basically made that same spicy peanut noodle dish but cooked it.

Back to the noodles, they usually come in a package- a small package- and are in this weird liquid that, to be honest, smells like fish… and not the good kind either. My solution to everything is just to boil it. So, I did. That actually got rid of the smell pretty well and reassured me that I wasn’t go to die from eating these suspicious noodles.

So for the overall taste in the dish, with the noodles, it tasted just like regular noodles. although they are a bit flavor less and so you may need top cook them in a little longer and possible add more salt but that’s about it. now for the texture, they are a little bit chewier in a sense that they felt like, if pasta could be both super flexible and yet al dente, then that’s exactly what the noodles felt like. Nothing weird.

While I was researching, everything said that because the noodles are made of konjac flour, there’s basically no carbs and no fat, just fiber. Let me tell you, there was a lot of fiber. I felt pretty full after the small little portion given to me in the packet.

Overall rating: Very satisfactory.

However, calorie free? Still not quite sure.

I’m usually very sensitive in the sense that I know if I ate enough calories or not. i did feel a bit tired, but then i felt pretty normal after that. So whether or not its really calorie free is still skeptical to me, however I do admit that they are probably on the lower end of the calorie spectrum (that is if you really care about that sort of thing).

One other important note, the peanut “butter” that i used isn’t actually peanut butter but a peanut powder. It’s kind of like a protein powder and is made by extracting a lot of the oil that is naturally found in peanuts. The reason I like to use this is that I often find that the greasiness of actual peanut butter in my noodles is a little bit off for me. It’s also not as rich as peanut butter. I am no fan of rich food so it works for me! Its also a lot easier to add in than peanut butter. It also has a very strong flavor so I don’t use that much of it. 19623692_1906561466248772_878313630846681088_n(1)

buddha's feast noodles

Ingredients

  • 1/2 bag of bean sprouts
  • 1 package shirataki noodles, boiled and drained
  • 4 shiitake mushrooms, sliced
  • 2 tsp. black chinese vinegar
  • 2 tbsp seasoned (or seasoning) soy sauce
  • 1 tsp. sugar
  • 1 cup cubed wheat gluten/ kao fu
  • 1- 2 tsp. peanut powder (or however much you would like to add
  • 1 chopped scallion
  • 1 package enoki mushrooms
  • 1/2 tsp. chili oil

using seasoning soy sauce is much more salty than regular soy sauce. it has a much deeper flavor and so if you are not using it, then you need to add more regular soy sauce

Directions

  1. heat some oil in a wok, then add in the wheat gluten and stir for about a few seconds then add in the soy sauce
  2. add in the mushrooms, a little bit of water, and the vinegar. Cook covered for about 2 minutes
  3. add int he bean sprouts and cook covered another 2 minutes
  4. add in the noodles and let cook for about 3 minutes. Then check season with either more, salt or soy sauce or vinegar just to your liking.
  5. turn off the heat and stir in the chili oil, scallions, and peanut powder. Enjoy!

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