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5:2 Dinner #2: Shirataki noodles with Mapo Tofu - 230 calories

This evening was rough. Starting at 4:30 i got EXTREMELY hungry. It was difficult to find energy to do my errands. Even my NEW KITTIES (yeah!!!) couldn't lift my spirits... ok they did a little but I was dragging butt big time. I did have a 12 oz glass of green tea and that did perk me up some.

Believe me 7 pm (my general dinner time) could not come fast enough. Eventually it did and I started making dinner. Tonight I tried out tofu shirataki noodles for the first time. I was slightly dreading this moment because I am generally not a proponent of using "fake" replacements for tried and true ingredients. During my dreading period, I did some research and found that these noodles not only were all natural with out any Frankenstein-y processes done to them AND that I've had them before - just not in spaghetti shapes.

Turns out that shirataki noodles/ blocks are used in Japanese cuisine and I recognized them from a few dishes that my parents ate when they would give up meat for Buddhist observances. So I was slightly less scared.

But there was another obstacle to overcome.. the smell. These things are stinky! There is a canned fishy smell to them that must be washed off.  Apparently that's how they are whether modernly produced into spaghetti shapes or into more traditional blocks. If you are hesitant to try these noodles in your diet, believe me DO NOT smell them before washing. It will totally turn you off.

It's easy to get rid of the odor... rinse, rinse, and rinse with more hot water. I think I rinsed those suckers with hot tap water 5 or 6 times. Next time I may just bowl them on the stove to see if that is faster.

But once they were de-stinkified, I drained them and plopped them into a non stick pan to dry up. I was hoping the bottom would get crispy but I did not have the patience to wait for that to happen. I tossed them around a few times and topped them with homemade mapo tofu (ground pork and tofu with a fermented chili bean sauce - this is just as easy to make from scratch as it is from the packet).

It was pretty good tasting (mapo never looks like a pretty dish and throwing it on top of noodles did not help!). I for sure could tell these were not my regular noodles but not bad and definitely helped to fill me up.

Update at 10 pm: I should have made some broccoli or something to go with these noodles... I'm starving! Problem is that the refrigerator is bare of veggies. I need to do a better job of shopping for these days *le sigh*

Shirataki Noodles with Mapo Tofu - 230 cal

sorry for the messy plate


  • I package shirataki noodles
  • 1 lb Coarse ground pork
  • 2 teaspoon White pepper
  • 1 Tablespoon Shaoxing Wine -  Chinese cooking wine; can sub 2 parts to 1 gin (Tanqueray) and light whiskey (Bushmills)
  • 1 teaspoon Soy sauce
  • 2 teaspoon Light Soy Sauce
  • Red Pepper flakes (optional)
  • 1 1/2 Tablespoon Black bean sauce
  • 2 Tablespoon Spicy Bean Sauce
  • 1 Tablespoon Corn Starch
  • 1/2 cup chicken stock, dashi. or water - whatever you have on hand, i once used leftover hot pot stock.. that was delicious


  1. Rinse noodles very well and set aside to drain
  2. 10 - 15 minutes ahead of time, Marinate the Ground Pork with White pepper, Xiao Shing Wine, Soy Sauce, Light Soy Sauce
  3. Add a little oil to pan (add red pepper flakes, if using) and hard sear the pork - break up the meat into big and little chunks
  4. Add the Black bean sauce and Spicy Bean Sauce (Chinese or Korean will work) and mix until the meat is thoroughly coated
  5. Sprinkle corn starch over mixture and stir - reduce heat to medium low
  6. Add stock
  7. Simmer on low until desired consistency - add more liquid if to thick, more cornstarch if too loose (I like it thicker for my diet so I can get all the sauce to stick to the noodles and not loose anything on the plate! Hey those calories are precious!)
  8. Spoon sauce over noodles
Oh and just in case your diet is getting you down, here are a few pictures of my cute kitties to lift your spirits :)


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