Check out Juliana Mare’s new stir-fry recipe using Slendier noodles which have just 10 calories per serve. You’ve got to see (and eat) it to believe it!
I’m going to say straight off the bat that I was very skeptical of Slendier noodles, which claim to have a mere 10 calories per serve and virtually no carbohydrates.
With all sorts of alluring claims about low calories and virtually no carbs, sugar, fat, gluten or dairy, I simply didn’t think it was possible firstly, that a carb could possibly have those nutritional values and secondly, that it would taste good.
Well I am ridiculously chuffed to report that these noodles are delicious! I honestly can’t believe that something with just two ingredients (konjac flour and water) could be so tasty – with the proper seasoning!
The same can be said for all noodles of course. You wouldn’t simply eat a bowl of plain udon or egg noodles so don’t be disheartened by the slimy pile of mess that comes out of the Slendier packaging!
If I were to compare these noodles to another type, the closest would be vermicelli. They have that similar blandness about them and really do just take on a muted flavour of whatever sauce or marinade you add.
This means that you need to get creative (and a little bit heavy-handed) with the seasoning! My vegan friendly recipe uses a rainbow of vegetables and classic flavours like chilli, garlic and soy to liven up the noodles!
INGREDIENTS (Serves 2)
- 1 packet Slendier Noodles
- 2 carrots
- 4 broccolini
- 8 asparagus
- 1/2 red capsicum
- 1/2 yellow capsicum
- 100g button mushrooms
- 3 tablespoons soy sauce
- 1/4 – 1/2tsp each: ground garlic, ground ginger, chilli flakes, salt
- Dice all the vegetables into bite-size strips and peel the carrot into strips.
- Prepare the noodles as per the packet instructions.
- Add 1 tablespoon olive oil to a wok and sauté the mushrooms first. When soft, add the broccolini and cook until slightly soft.
- Add the remaining vegetables and cook for 3 – 5 minutes.
- Add all the spices to the vegetables and mix well.
- Toss the noodles into the wok, add soy sauce and cook for another minute.
I was surprised as how tasty the noodles were, despite being somewhat slimy. The soy sauce helped to give them that brown tinge, which is much more appealing than the ghostly white colour they have in the packaging.
As for flavour, if you can imagine eating a rice paper roll that’s hot instead of cold, that’s pretty much what you get from this stir fry.
If you’re on a diet, you probably aren’t eating very many noodle based dishes, thanks to the high carb and calorie content of traditional noodles. So when a product like Slendier comes along, even though it’s not quite the same as your local Asian takeaway, it should still a welcome addition to your meals!
I would definitely recommend the noodles and as for the rest of the range, which included spaghetti, lasagna and rice, I’m excited to give them a try!