Last updated on April 23rd, 2018 at 03:47 am
The other day I saw a picture my friend posted on Facebook that showed a picture of some Yum Woon Sen (a Thai salad with pork or shrimp and glass noodles) and thought I really wanted to eat some! Except cellophane noodles are made from different kinds of starches and are extremely high in carbs. I then had the brilliant idea to use konjac noodles instead as the texture is pretty similar, but have 0 carbs and barely have any calories. I decided to make a Thai Pork Salad with Konjac Noodles yesterday and it was just so good that I had to share it with you all!
Konjac noodles are made using the konjac yam and can be either white (shirataki) or grey-ish (konnyaku) depending on how they were made. They are extremely popular in Japan and go in a variety of dishes. For those who’ve never eaten them or seen them, they usually sell them in Asian supermarkets or on Amazon. If it’s your first time using them, then you’ll notice they have this ‘fishy’ smell once you open the package. You simply need to rinse the noodles and boil them for a couple of minutes and the smell with completely disappear. Since they are packaged in water, you may think that these noodles will be soggy, but they are not at all, trust me.
As the noodles are mostly made out of water, I find they are very filling. This Thai Pork salad is extremely easy to make as you just need to assemble all of the ingredients in a bowl and it’s done. I find that the cilantro and the spicy & sour sauce makes this noodle salad very refreshing and perfect to eat on a hot day. You may think that a pasta salad is very high in carbs, but it isn’t because I used konjac noodles! This salad only has a whooping 332 calories and 7.24g net carbs! This salad is usually made with soy sauce, but I used coconut aminos instead and didn’t notice a difference so it is Paleo-friendly :).
Thai Pork Salad with Konjac Noodles
Ingredients
- 350 g shirataki noodles
- 1 tomato
- 1 small cucumber
- 1/4 red onion
- 25 g cilantro
- 2 cloves garlic
- 200 g ground pork
- 1 tsp sesame oil
- 1 tbsp coconut aminos
- 1 tbsp fish sauce
- 2 tsp lemon juice
- 1/4 tsp chili oil
- 2 tsp dried sliced chili peppers
- 1/4 tsp Himalayan salt
- 1/4 tsp black pepper
Instructions
- Chop the tomato, thinly slice the red onion, mince the garlic and cilantro separately. Cut the cucumber in half lengthwise and slice it.
- Drain the water out of the shirataki noodles and rinse them out. Cut the noodles in 2 or 3 as they tend to be very long. Put a pot to boil and add the noodles. Boil them for 2 minutes. This will get rid of their 'fishy' smell. Drain the water and set the noodles aside.
- In a small frying pan, heat the sesame oil and add the garlic and ground pork. Cook on medium-heat for 2-3 minutes until the meat is cooked.
- In a large bowl, combine the noodles and meat. Add the coconut aminos, fish sauce, lemon juice, chili oil, chili peppers, salt and pepper. Mix until the noodles and meat are covered with the sauce. Add the tomatoes, cucumber, red onions and cilantro. Toss well and serve!
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.
Shares are very much appreciated, just make sure to share a link and not a screenshot.
Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.
Steph says
YUM! That’s all I can say. This was amazing.