As an unrepentant carb junkie, I love pasta! Don’t get me wrong, I enjoy dishes made from cauliflower rice, or veggie “noodles.” But, sometimes I just want noodles! I have made a variety of the keto noodle recipes out there and they are okay, but still haven’t hit on a real winner for me yet (please, if you have found a good one, then do share in the comments!).
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1 1/2 of beef cut into strips (I use flank, cubed, or round steak)
Cut beef against the grain into 1/2″ strips.
In a cast iron skillet (or frying pan) melt the butter on medium high. Once butter is melted and pan is hot add beef and sear.
Drain and rinse shirataki noodles. Place in a medium saucepan on medium heat, stirring occasionally. You can add a bit of olive oil if you like, but you don’t really need to do more than heat up the noodles.
Reduce stove temperature to skillet with beef, slightly, and add Fauxerella cheese, onions, garlic, and mushrooms. Once the Fauxerella melts add heavy cream and stir until creamy. Add salt and pepper to taste.
Serve beef and sauce over the heated noodles, or mix together, whichever you prefer.
2 cups nut or sunflower seed flour (plus 1/2 cup for dusting board)
Mix dry ingredients then add eggs and mix well until forms into a dough ball.
Dust cutting board or silicone mat with more of the nut/seed flour and place dough ball in center. Knead dough ball adding more nut/seed flour as needed until no longer sticky and slightly more elastic.
In a medium pot bring water to a hard boil, add a dash of salt and a few drops of olive oil to water (optional).
Divide dough ball and roll and pat out to about 1/2″ thick. Use a knife or pizza cutter cut strips in dough about 1/2″ wide. Then cut across in 1/2″ cuts to make your gnocchi. Mold slightly with hands and drop carefully into boiling water.