Lemony Shirataki Noodles with Fennel and Peppers

The lemony Shirataki noodles with fennel and peppers are quick and easy to make and are very healthy.

Nutrient profile: According to GDA guidelines, one portion of this very low-calorie dish covers twice the average daily requirement of vitamin K and significantly more than 100% of that of vitamin C. Folic acid and omega-3 fatty acids are covered by 50%. The ratio of omega-6 to omega-3 fatty acids is 4:1, which is below the maximum recommended ratio of 5:1.
You can find further information on this topic at the following link: Vegans often eat unhealthily. Avoidable nutritional errors.

Shirataki noodles: Shirataki noodles, also known as konjac noodles, are particularly popular in Japanese and Chinese cuisine. Shirataki noodles look similar to glass noodles, but are as thick as spaghetti. Unlike glass noodles, which are usually made from the starch of peas, corn or mung beans, Shirataki noodles are made from konjac roots, which is why they contain hardly any usable carbohydrates. They are therefore gluten-free, low in calories and filling. They have little taste of their own and their smell is slightly fishy. In addition to Shirataki noodles, which are available in the usual spaghetti form or as ribbon noodles, there is also so-called Shirataki rice (konjac rice).

Fennel: Like celery, fennel, which comes from the Mediterranean and Asia Minor, belongs to the Umbelliferae family. The white to light green bulb is layered, similar to an onion, and has an intense aroma, which it owes to its high content of essential oils. The essential oils are also responsible for the health properties - such as aiding digestion. The green stems of the bulb are covered with dill-like fennel greens.

Sweet peppers: Most varieties of peppers change color from green to red, yellow or orange during the ripening process, depending on the carotenoids present. This is because chlorophyll, the green leaf pigment that is crucial for photosynthesis, decreases while the colored carotenoid pigments appear. Green peppers therefore often have a more pronounced flavor than ripe red and yellow peppers, although the latter tend to taste a little sweeter.

Parsley: Parsley is a source of flavonoids, antioxidants and vitamins, especially vitamins K, C and A, which makes this culinary herb suitable for more than just a garnish. There are two main types: curly and flat-leaf parsley. The latter is considered to be spicier than the curly-leaf. From a medical point of view, parsley has cleansing, disinfectant, diuretic, antispasmodic and expectorant properties.

Shallots: Shallots have a finer, less spicy, sweeter and more flavorful taste than most onions, which is why we chose shallots for this dish.

Walnut: The real walnut, also called tree nut, has the highest proportion of linolenic acid (ALA) of all nuts. They are also rich in vitamin E, zinc (an important trace element for the liver and hair, among other things) and potassium (for the heart muscle, among other things).

Salt and oil: We have deliberately reduced the amount of oil for health reasons and have not given any quantities for salt, as salt requirements vary from individual to individual and depending on habits. Decide for yourself whether and how much salt you need. You can find more information on this topic in the book we have described: "Salt Sugar Fat" by Michael Moss.