• Georgina Cahill

Low Carb Sesame Noodle Bowls (Vegan, Keto-Friendly)


Low Carb Sesame Noodles

As someone who runs a lot (like 40+ miles a week a lot) carbs and I go hand and hand. Rice, potatoes, bread, I love ‘em all. I’m pretty much as far from keto as you can get. I’m also just someone who has the maturity level of a 6 year old who giggles at funny words. When I made the connection that spiralizing daikon radishes to make noodles would make them “doodles”, I immediately had to make a recipe around them. And snicker to myself the entire time I was making it.


Besides being an ideal method of getting some chuckles in, this recipe is also easy and versatile. You can throw any type of vegetables you want in here to replace the cucumber, spinach, and red cabbage. I love adding in shredded carrots or bamboo shoots.



Low Carb Sesame Noodles

You are also welcome to use any type of noodle you like here. If you’re not low carb, rice noodles or even spaghetti make great substitutions. You can also use your favorite spiralized vegetable, like zucchini or sweet potato. If you’ve never tried making noodles out of daikon radish however, I’d highly recommend giving it a try. They’re a bit sturdier than zoodles so they keep a nice “al Dante” bite even when they’ve been cooked.


The tofu does take a bit of forethought here, but it’s well worth it. Just like practically everything else in these bowls, you can change it out for another protein source. Try edamame, a soft boiled egg, or shredded grilled chicken depending on your dietary preferences. I would highly recommend giving the tofu a spin, though. I’ve turned tofu haters into lovers with these crispy slices.

Low Carb Sesame Noodles


The secret to this delicious tofu is all in the preparation. There are detailed instructions in the recipe below, but the gist of it is: pressing, freezing, and defrosting. Lather and repeat. Pressing and freezing the tofu multiple times causes it to release excess moisture and soak up the marinade like a sponge. It also gives it a meatier texture than tofu that hasn’t been pressed.


If you give this recipe a go, I hope it brings you just as much childish joy as it gave me. Snicker on doodle lovers.


If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!


Recipe:

Makes about 2-3 servings

Ingredients:

Bowls:

425 g - Extra Firm Tofu

355 g - Daikon Radish - Spiralized - Sub favorite spiralized vegetable noodle*

400 g or about 2 packs - Shirataki Noodles*

100 g - Cucumber - Finely Sliced

120 g - Red Cabbage - Chopped

40 g - Baby Spinach

3 cloves - Garlic - Finely minced

10 ml - Toasted Sesame Oil

½ tbsp - Rice Wine Vinegar

30 ml - Soy Sauce

¼ tsp - Garlic Powder

¼ tsp - Ground Ginger

Green Onion - For Garnish

Sesame Seeds - for Garnish

Sesame Sauce:

42 g - Tahini

8 g - Coconut Sugar - Sub low-carb sweetener of choice

10 ml - Toasted Sesame Oil

30 ml - Soy Sauce

1 tbsp - Rice Wine Vinegar

½ tsp - Black Pepper

¼ tsp - Garlic Powder

¼ tsp - Ground Ginger

1-2 tbsp - Warm Water


Instructions:

Press and freeze tofu. To do this, wrap the tofu in paper towels or clean kitchen towel. Place a heavy object on top of it such as a cast iron skillet or heavy books. Press for 30 minutes. Place tofu in a freezer safe container and freeze for at least 4 hours. Defrost, press for another 30 minutes, and freeze for another 4 hours*.


When ready to make the sesame noodle bowls, defrost tofu.


To a bowl, add toasted sesame oil, rice wine vinegar, soy sauce, garlic powder, and ground ginger. Stir until well combined. Cut tofu into cubes. Pour sesame oil mixture over tofu and allow to marinate for ideally 2 hours but at least 30 minutes.


After tofu has marinated, preheat oven to 425 F. Place tofu evenly on a silicone mat or parchment lined baking tray. Bake for about 20 minutes or until golden brown, flipping the tofu halfway through. Remove from the oven and allow to cool completely.


Prepare shirataki noodles according to the package. Set aside.


Using nonstick method of choice, sauté minced garlic in a pan over medium-low heat. When garlic is fragrant, add in daikon noodles. Lightly sauté for about 1-2 minutes*. Remove from heat and add in shirataki noodles. Allow to cool completely*.

While noodles are cooling mix together sesame sauce ingredients in a bowl. Set aside.


When noodles are cool, drain of any excess water. Portion the noodles, along with the cucumber, red cabbage, and spinach, into Tupperware containers. Chill in the fridge for at least an hour.

When ready to serve pour over sauce and garnish with sesame seeds and green onion.

*Notes:

- If you cannot find daikon radish, zucchini noodles or carrot noodles work well in this dish

- If you cannot find shirataki noodles, double the amount of daikon radish noodles. If you’re not looking to keep this low-carb, you can also sub the shirataki noodles for rice noodles

- You can skip pressing and freezing the tofu a second time (or pressing and freezing altogether) but I would highly recommend pressing and freezing it. Doing so makes a significant difference in the tofu texture.

- Be careful not to overcook the daikon noodles or they will get soggy.

- You can also enjoy this dish warm, I prefer it cold though!


If you're looking for those Chocolate Covered Strawberry Chia Seed Puddings from my meal prep photo, find it here!



#vegan #mealprep #lunch #dinner #savory

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