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.

More Low Carb Recipes:

• Oven Roasted Cauliflower ‘Rice’
• Oven Bacon Wrapped Scallops
• Smoked Oysters Quinoa Salad Jar

STEP-BY-STEP PHOTOS

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.

Print

Low Carb Bacon Spinach "Spaghetti" (Konjac Noodles)

The shirataki rice noodles used in this recipe can be substituted with any variant of shirataki noodles or low carb pasta.

Check out the step-by-step photos on the previous page.

Serves: 1-2

Prep Time: 10 mins

Cook Time: 13 mins

Ingredients:

• 1 pouch (net weight 200g) yellow shirataki rice noodles (aka konjac/Japanese yam noodles)
• 75g streaky bacon cut to short strips
• 1 tbsp olive oil
• 6 cloves garlic chopped
• 3 bird’s eye aka chilli padi deseeded & sliced thinly; to taste or omit
• 10g unsalted butter
• 5 tbsp rich (tetra-pak) chicken stock use more if needed, 1 tbsp at a time
• light sprinkle of garlic salt (or normal salt) to taste
• generous handful of baby spinach
• freshly cracked black pepper

Suggested Garnishes

• parmesan cheese shavings
• small drizzle of extra-virgin olive oil
• wedge of lemon

Directions:

1. Prepare shirataki noodles by draining the noodles from the pouch of water. Add noodles and some water in a pot. Boil for 2 minutes. Strain the noodles. Fry the noodles in a non-oiled pan on medium heat until dry. Set aside on a plate.
2. Make crispy bacon. Add bacon and olive oil to the pan. Cook the bacon until they are crisp and most of the fats rendered out. Set aside the bacon on a plate.
3. Cook aromatics. Using the remaining oil in the pan, add garlic and chilli. Cook until the garlic is light golden brown, taking care not to burn the garlic.
4. Make the pasta. Return the prepared shirataki noodles and bacon to the pan. Add butter and chicken stock. Melt the butter and bind everything together, using more chicken stock one tablespoon at a time if too dry. Season the noodles with garlic salt.
5. Add the baby spinach and let it wilt in the heat, mixing them into the noodles.
6. Serve the pasta. Dish out the pasta onto a serving plate and crack fresh black pepper over it. Drizzle some evoo over the noodles. Garnish with parmesan cheese shavings and lemon wedge.

Cooking Note(s):

1. I’m using shirataki rice noodles which contains 10 calories per 100g. You can substitute with any variant of shirataki (including the zero-calorie type) or other low carb pasta for this recipe.
2. Seasoning the pasta with salt at step 4 is really important, without which the pasta will taste bland.

Ingredients Used: baby spinach • bacon • butter • chicken stock • chilli padi • extra virgin olive oil • garlic • garlic salt • lemon • olive oil • parmesan cheese • shirataki