Shirataki noodles are a staple for Keto cooking, but they are expensive. Sometimes I want to pad out the noodles with something else that’s noodle-like that can be cut to match. Enter chard stem noodles. The thick stems from chard are often discarded once the leafy greens have been removed, but if you slice them up and boil them, they make a great addition to any shirataki noodle dish adding a bit of colour, if using rainbow chard stems, and variety of texture to your noodle dish.
Chard Stem Shirataki Noodles Recipe
- 4 large rainbow chard stems
- Sea salt
- Ice water for shocking
- 1 package of shirataki noodles
Put a pot of water on the stove to boil and salt generously. Trim the chard stems into strips of a similar length and width as the noodles.
Add the stems to the boiling water and cook for about 10 minutes, until tender. While the stems are cooking, cook the shirataki noodles according to the package directions.
Remove pot with stems from heat, strain, and add the stems to an ice water bath to stop the cooking.
Toss the cooked stems and shirataki noodles together with my pesto flex sauce, butter and herbs; or add crumbled goat, feta, or blue cheese and garnish with toasted nuts of your choice. Alternatively, you could use this combo in place of noodles in Japanese, Korean, Thai, or Chinese stir-fries or soups.
Did you make this keto chard stem shirataki noodles recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)