The low carb noodle that I used is made from Shirataki. This type of low carb noodles are getting very popular as the Keto diet trend is on the raise. There are many brands out there on the market and I will list some at the end of this blog post for your reference.
For the Noodle Salad:
2 cups water
1 package (14oz) Low Carb Noodles
1/2 a carrot, cut into thin strips
1/4 cup cilantro,
1 radish, sliced
5-6 cooked shrimps
1 tablespoon green onions, chopped
3 tablespoons sugar-free simple syrup
2 tablespoons fresh lime juice
1/2 teaspoon toasted sesame oil
1 tablespoon shallots, chopped
1 Thai chili, chopped
To prepare the noodle:
Place your cabbage in a medium sauce pan. Add in 2 cups of water, cover and bring it to a boil over medium high heat. Then turn to a low heat and simmer for 2 minutes. When time is up, remove the pot from heat and let it cool down slightly. Strain out the liquid. You can use the cabbage for another salad or pickle them so nothing goes to waste.
(The noodles usually come in a pouch with water) Simply drain and discard the liquid in the package. Cut them into shorter length. I am using a 14oz package today and they do come in smaller package as well. Next, place the noodles in the cabbage liquid that we prepared earlier.
While your noddle is soaking, let’s prepare the dressing for
this noodle salad.
To Prepare the Dressing:
Place all the ingredients of the dressing in a small bowl, give it a quick stir and your dressing is ready.
To Assemble:
Next, strain the noodles.
You can reuse the cabbage liquid for more noodles.
In a large bowl, place butter lettuce on the bottom, arrange the magic noodles, carrots, cilantro, radish, shrimps, and sprinkle green onion on top.
Serve the dressing on the side at the table as that is part of the fun of this Low Carb Magic Noodle Salad! Enjoy!
