Somehow I ended up with a tall (enough), dark, and handsome husband.  He’s pretty awesome.  Not only is he super cute, but he is (get ready to barf) my biggest cheerleader and best friend (enough with the sap).

One thing he isn’t, is a “foodie”.  Of course he likes to eat…cereal and bean burritos, but he is no culinary adventurer and is happy to stay in his comfort zone when it comes to food.

To his credit, he puts up with my curiosity in the kitchen and will always take at least one bite of my unusual delicacies, except for anything with tofu.  No matter how well hidden or prepared, nary a sliver of tofu will pass his lips.  Until now…

Not that I want to force anyone to eat something they don’t want to, but I like tofu and want to include it in my repertoire.

Enter shirataki noodles.  These stealthy noodles are made from tofu, but have the bite, texture, and shape of pasta.  Not only are they completely indistinguishable from the real thing, but they are low carb and low calorie making them a healthy substitute in your favorite noodle based dishes.

The first time I made this easy Vietnamese beef and noodle soup, I thought my husband would quickly sniff out my sneaky substitution.  Instead, I was showered with compliments including, “These noodles are so good!”

Cheers to healthy eating, a varied diet, and a stumped husband!

Vietnamese Noodle Soup with Beef

Serves 4

From the March 2011 Food & Wine – Recipe by Rocco Dispirito

Note: Shirataki noodles are found in the refrigerated section of the produce or healthy living department in some grocery stores.

3 cups chicken stock

2 cups water

1 tablespoon agave syrup

1 tablespoon finely grated fresh ginger

1 tablespoon soy sauce

Two 8-ounce packages shirataki noodles, rinsed and drained

2 tablespoons fresh lime juice, plus lime wedges, for serving

Salt and pepper

1/2 pound trimmed beef tenderloin, very thinly sliced across the grain

1 teaspoon toasted sesame oil

1/2 cup chopped basil (preferably thai basil)

1/4 cup chopped cilantro

1/4 cup chopped scallions

1 cup mung bean sprouts

Siracha for serving

In a large saucepan, combine chicken stock, water, agave syrup, grated ginger, and soy sauce.  Bring to a boil.  Add the noodles and simmer over low heat for 2 minutes.  Add the lime juice and season with salt and pepper.

Using tongs, transfer the noodles to bowls.  Add the beef to the noodles and ladle the hot broth on top.  Drizzle with the sesame oil and top with the basil, cilantro, scallions, and bean sprouts.  Serve with lime wedges and chili sauce.

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