Category: noodles

Fantasizing Fat

I was watching a youtube video of how an authentic Ramen is made in Japan. I had hallucinating visions of the ultra soft pork braised for hours, the dreamy, melting in your mouth moment as soon as the meat touches your lips. Freakin fat pork is such a turn-on.

Minus the wheat noodles, and added sugar in the broth if you make your own  Chashu ramen, is the perfect keto soup. Think of the glistening fatty broth, nigiri- laden soup simmering for two hours in low heat, perfected with garlic, green onions and a hint of sake and the star of the show, chashu— or pork belly, (MINUS THE NOODLES OF COURSE), and soft boiled egg, this is the ultimate keto approved soup.

I had to snap back to reality that i don’t have pork belly, hard-boiled eggs only, i got less than 30 minutes to cook,  and my husband doesn’t eat the way I do. So meh, let’s do a quickie udon for the hubby.

Quickie Udon


  • Udon pre-packaged
  • 6 cups filtered water or home-made broth
  • 1/2 cup 80/20 ground beef
  • 3 stalks green onion
  • 1/4 c soy sauce (be mindful of the ingredients of your soy sauce. Some pack an extreme amount of carbs)
  • Hard or soft- boiled eggs


  1. Boil udon for 4 minutes, set aside
  2. In a separate bowl, Braise ground beef in soy sauce to let the flavors blend with the meat
  3. Throw in filtered water, let it simmer for about 10 minutes
  4. Pour broth over drained soup, serve to starving hubby

Shortie Shirataki

Shirataki noodles are the HFLC fam’s go-to if they want their noodle fix. I hoard mine from an Asian grocery store.  I really wish Trader Joe’s would hook up with some suppliers of Shirataki noodles.

If you aren’t aware, cooking this incredibly carb-friendly noodle it is a 4-step process:


  1. Strain noodles from pack
  2. Boil noodles for 5-10 mins or as instructed in the pack
  3. Stir fry in a non-stick pan without any oil.
  4. Cook as you would normally would in any recipe

Perhaps to some these steps would be laborious,  but it really is well worth the effort.

IT took me a little while to get used to the texture of this though, but still I have these normally.
In my experience compared to an ordinary pack of either frozen or dry noodles, Shirataki doesn’t usually absorb the flavor of the sauce. To make up for the missing taste that the starch provides to the noodles, I normally stir fry them in lard and butter, and add more seasonings as I go along.


Creamy Shirataki in Alfredo Sauce

15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Serving Size: 1

Carbs per serving: 4 grams


  • 1 pack shirataki noodles
  • Pork Lard for sauteeing
  • 1/2 cup ground fatty beef (80/20)
  • 1/3 cup bacon
  • 2 tbsp salted butter
  • 1/3 cup heavy cream
  • Onion Salt
  • Handful of Cheddar Cheese (your desired) amount for garnishing


  1. Cook shirataki as directed
  2. Preheat lard in a pan, toss the beef and cook until medium brown
  3. Add bacon and be amazed at the forming fat around your pan
  4. Season with onion sault
  5. Add Heavy cream
  6. Add cooked Shirataki to the mixture,
  7. Add butter
  8. Toss for less than 5 minutes carefully watching not to let the mixture dry up
  9. Serve!


Also it would require a little more effort to chew the noodles,  it is a little tough. despite the lack of the taste found in your typical noodles, cooking with these babies are well worth the process and unless you want to wolf down 25 – 30 grams of carbs for a plate of your normal noodle!