I can tell you the exact moment I learned about ZERO calorie noodles -one of those moments that makes your heart skip a beat, never to be forgotten. I mean, seriously: zero calorie pasta? Could it be true?

Yes, indeed: Shirataki noodles. You can buy these miracles-in-a-bag in Asian specialty markets, or many enlightened mega marts. The noodles come in two forms: Zero calorie version, made entirely from fiber from a yam, or add just 20 calories per serving and you can buy noodles made from yam fiber plus a little tofu, which gives them more of the taste and texture of traditional pasta.

After some research, I can’t find a single downside to these noodles. Zero calories. Zero carbs. Gluten free. High fiber. Vegetarian. Vegan. Pretty much the best food a dieter can eat.

Either way, I love these noodles. They don’t have much flavor on their own, but I make them with Asian flavors and veggies, and the whole plateful is about 120 calories, and very VERY low carbs.

I like the House brand, a company which makes fabulous tofu. Some folks complain about a fishy smell to their noodles when they opened up the bag, but the House brand at least does not have any “off” smell.

So, if you’re like me and still have some holiday pounds to lose, put these miracles on your menu!

ZERO CALORIE NOODLES, Asian Style

Serves 2

1/2 medium onion, cut in thin julienne strips

1/2 each red bell pepper and green bell pepper

2 cloves garlic, minced

2 tablespoons low sodium soy sauce

1 tablespoon grated fresh ginger

1 teaspoon hot chile (Siracha) sauce

1/2 tablespoon creamy peanut butter

1 package (8 ounces) shirataki noodles

Cilantro leaves for garnish

Heat a large skillet to medium high heat and then lightly spray with oil. Saute the onion slices for about 3 minutes, until softened and lightly browned. Add peppers and cook another 2 or 3 minutes, until softened. Add garlic and cook another minute, until fragrant.

Mix together soy sauce, ginger, chile sauce and peanut butter. Add sauce to skillet and cook one minute.

Rinse well, drain and press noodles in a fine mesh strainer, removing as much water as possible. Stir noodles into skillet mixture and cook for about 3 minutes.

Serve immediately, sprinkled with cilantro leaves as desired.

Check out other food bloggers shirataki adventures:

Guilty Kitchen, Szechuan Noodle Salad

MIso Shirataki Noodles, The Well Seasoned Kitchen

Shirataki Noodles with Veggies and Peanut Sauce, Kalyn’s Kitchen

Zero Calorie Noodles with Spicy Peanut Sauce, Healthy Delicious

Shirataki Noodles with Shrimp and Grapefruit, Choosy Beggars

Also, see the discussion at The Kitchn. People either love them or hate them!