A noodle dish with this few calories would be impossible without shirataki. The carbohydrates in this recipe are almost exclusively low-glycemic carbs from vegetables. The extra virgin olive oil contributes healthy fats, which come to a higher percentage because the caloric level is so low. This is an excellent dish to use in a caloric restriction diet.

• 1 package (8 ounces) shirataki spaghetti-style noodles
• 1⁄2 bunch asparagus, chopped
• 2 teaspoons extra-virgin olive oil
• 4 tablespoons sliced shallots
• 2 cloves garlic, minced
• 1 large tomato, chopped
• 1 tablespoon chopped fresh oregano
• Ground black pepper

Rinse the shirataki noodles for 5 to 10 minutes in cold running water. Bring 2 to 3 quarts of water to a low boil. Add the shirataki and cook for 3 minutes, stirring occasionally. Drain noodles and set aside.

Steam the asparagus for 2 minutes until just slightly softened. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shallots and garlic and cook for 2 minutes, until fragrant. Add the tomato, asparagus, and oregano. Season to taste with black pepper. Cook for 2 to 3 minutes, stirring occasionally, until tomato begins to soften. Remove from heat. Add noodles to the pan and toss to combine.

2 Servings
Nutrition Information per serving:
Calories: 115
Fat: 5 g (42% calories from fat)
Protein: 5 g (11% calories from protein)
Carbohydrates (net): 10 g (47% calories from carbohydrates)