Dinner/ Fodmap

Asian Fennel Frond and Herb Shirataki Noddles

Asian Fennel Frond and Herb Shirataki Noddles

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Serves: 1 Cooking Time: 20 min


  • 1 packet Angel Hair Shirataki Noodles ( available at Asian grocery store or sometimes local supermarket)
  • Fronds and Stems from 1 large Fennel bulb roughly chopped
  • 1/2 head of Parsley roughly chopped
  • 1/3 can of Organic fire roasted diced tomatoes
  • 1 1/2 tsp Ghee
  • 3 dashes Fish Sauce
  • 1 tsp yellow Miso paste
  • 4 tbsp water
  • Freshly ground pepper
  • 2 tbsp Nutritional Yeast ( optional)



In a non stick pan fill 1/2 way with water and bring to a boil on the stove.


Prep for Shirataki noddles by placing colander in sink and run cold water over it, cut the packet and quickly dump the noddles to rinse them for 2 minutes then transfer to the boiling water for 2 min and back to the coriander while you turn your attention to the other ingredients


In the same non stick pan, add the Ghee and chopped fennel pieces to cook on high heat for 3 minutes. In a small cup mix the miso and water and add to fennel, stir and reduce heat to medium to cook for 5 minutes


Add noodles to pan with fish sauce and tomato, stir before adding parsley. Return to high heat and cook for 5 more minutes moving the noddles around the pan so that liquid and flavors are absorbed.


Transfer to serving dish and top with freshly pepper and nutritional yeast.


Too busy to actually menu plan at the moment, but always have time to whip up something fast to eat. I have not even been able to stop by the groceries nor have the brain capacity to think about defrosting a piece of protein so its ready when I get hungry. Stress and running (literally running) back and forth to meetings has been keeping hunger going strong so I needed something fast that was filling. Looking in the fridge I saw a fennel that I have other plans for but not for those strange fronds and stems that no one ever knows what to do with so they usually end up in the trash. Step 1 complete, were using fennel fronds. Step 2, parsley, its always in my fridge. Step 3, maybe noodles.

Could not wait for millet or kasha or any other grain for that matter, so random packet of Shirataki noddles it was. For those of you who do not know what those noodles are, they are the vegan, cholesterol, and gluten free solution to pasta and made from the soluble fiber of an Asian plant which apparently also turns them into a calorie free substitute for pasta. Too good to be true? It is. The noddles are stored in water and once open, the smell is so grotesque that you need to prep in advance and have a colander in the sink and running cold water over it to limit your exposure before you cut the pasta and pour it in. They also need to be boiled for 2-3 minutes to reduce the smell, but its still faster than waiting 15 minutes for pasta and fills you up. The good news is that not only can you eat all 3 servings usually in a packet at once, but they soak up any sauce you place with it, and with the addition of Ghee, you add enough calories to keep you going. This turned out to be so good, to be honest I was completely shocked, that I had to share it.  Top with nutritional yeast for even more flavor and texture.

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