Tofu shirataki "noodles" are made from konjac root and soy. The whole package, which is the amount you see in the picture, has 2 grams of net carbs, 4 grams of fiber, and 3 grams of protein., 20 kcal. You can also get plain shirataki or konjac "pasta" that's made from only konjac and it has 0 carbs and zero calories. Konjac is a prebiotic fiber so it's beneficial to the gut biome. If I wanted to lose weight, I'd certainly incorporate shirataki into my meal plan because it allows adding bulk to your food with very few calories and very few or no carbs. Even after losing weight, you may want to continue eating shirataki for its prebiotic fiber content.
I like to pan-fry shirataki in very little oil/butter to dry them out. That makes them more palatable as the product itself has zero taste and is rather wet if you don't get some of the moisture out. Adding chopped onion, garlic, and some herbs and spices further helps with the taste. Or, marinara or a sauce works well with shirataki.
I made the original 1930's Chef Boyardee tomato sauce. I got the recipe from one of Max Miller's videos on his YT channel
Tasting History with Max Miller. It's a tomato sauce made with tomatoes, beef, onions, carrots, mushrooms, salt, pepper, and a few basil leaves. It's quite good and not to be confused with the canned Boyardee products. Chef Boyardee was actually an Italian-born chef who ran a restaurant and during the Depression expanded into canned food and meal kits that were affordable.
Shirataki "noodles" with fried chicken, mushrooms, green onion, and homemade Chef Boyardee tomato sauce. I sprinkled scallion and hair.
