Shirataki noodles with steak and pomegranate sauce

Shirataki noodles are a God's gift. They are tofu noodles that comes in the shape of fettucine, spaghetti or angel hair. The whole bag of 8 oz. contains just 40  cal. and 10  Fat Cal.  no cholesterol,  are gluten and sugar free. So that means you can load this with veggies and any protein you want, finish the whole plate by yourself and still don't feel guilty. The only thing you have to do with them is rinse them and toss them  with a  sauce and ingredients of your choice.

I have tried these with a tomato base sauce , as marinara, and truth is that they work better with  oriental sauces, think more asian food less italian when preparing these and you will have a pretty tasty good meal.

I always have a package in my fridge, because they are a good way out when you have leftovers of fish, chicken or beef. Today for lunch, I was alone (sniff,sniff!!) with 4oz. of leftover steak, and assorted veggies, and the base for a noodle sauce ( corn starch, soy sauce and sugar) and pomegranate juice. So trying to be creative,  the result, Shirataki noodles with steak and pomegranate sauce.  They were as good as any take-out or delivery and believe me they only took minutes to make, considering the steak was already done and the veggies may be eaten raw!!...very good, here we go!!

Ingredients for 1 entree plate (the pkg. says that it will be enough for two servings, honestly I can eat by myself the whole bag  if there is nothing to eat but this, I mean, no appetizers or sides) :

2 tsp. corn starch
2 tsp. brown sugar
1/4 tsp. chili paste
1/3 cup soy sauce
1/2 pomegranate juice
1 tbsp. fish sauce
1 tsp. minced garlic
4 oz. Thinly sliced steak
assorted veggies, here I used snap peas, thinly slivered carrots, thinly sliced onions and cilantro
1 pkg. Shirataki  noodles (rinsed and drained)
vegetable oil

Directions:

Let a stainless steel skillet over medium high heat reach temp. to be very , very hot. Throw in enough oil to cover all the bottom.

Meanwhile mix the ingredients for the sauce, chili paste, garlic, sugar, soy sauce, pomegranate juice, fish sauce and corn starch. Taste, season and reserve.

Put in the onions, carrots, and snap peas.

Let them get soft and the onion translucent and add the steak slices.

Brown the meat , and add the noodles, previously rinsed and drained.

Toss it in with the veggies and meat and then add the sauce. Heat it until it reaches thickness, toss the cilantro and serve.