Low Carb Bacon Spinach “Spaghetti” (Konjac Noodles)
Following the low carb tom yum shrimp noodles, here’s a low carb “spaghetti” with bacon and baby spinach. All the ingredients (bacon, butter, parmesan cheese & spinach) are keto & LCHF friendly.
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This time round, I’m using shirataki rice noodles which contain 10 calories per 100g serving, which is about 1/3 the calorie content of normal spaghetti noodles. I bought mine from the Japanese dried goods section at NTUC. The yellow hue of the noodles (made with natural pumpkin food colouring) resembles spaghetti visually more than the zero-calorie translucent white shirataki noodles.
Drain the shirataki noodles from the pouch. Boil the noodles with some clean water on the stove for 2-3 minutes (pictured above). This will remove the fishy konjac smell of the noodles.
Fry the noodles in a non-oiled pan on medium heat until dry. This makes the texture more ideal for pasta.
Add streaky bacon strips and olive oil. Heat the pan …
… and fry the bacon until crisp and their oils rendered (pictured above; in progress). When done, set bacon aside on a plate.
Using the same oil in the pan, cook garlic and chilli until the garlic is light golden brown.
Return the bacon and prepared shirataki noodles to the pan. Add a small knob of butter…
… and a few spoons of rich chicken stock to bind the pasta together.
Mix everything well, then season to taste with garlic salt (important step not to miss, otherwise the pasta will taste bland).
Finally add a generous handful of baby spinach.
As soon as the baby spinach is wilted in the heat (within seconds), it is done.
Serve with cracked black pepper, shaved parmesan cheese and lemon.