Hands up if you love pasta! A bowl of steaming hot linguine with fresh herbs and an alfredo sauce is a taste experience that anyone can get behind. Unfortunately, the modified wheat crops of today’s commercial farming methods mean that more people than ever before are sensitive to the high gluten content in pasta.
There’s plenty of gluten-free options in your local supermarket, but what if you can’t stomach and form of pasta anymore. If eating a bowl of spaghetti bolognese sends you running to the bathroom, then its time to look at pasta alternatives that help you enjoy your favorite dish, without the stomach cramps.
Fortunately, there’s plenty of pasta alternatives for a low-carb option that tastes fantastic. Nowadays, culinary geniuses have replaced the need for pasta in Italian food and other dishes with vegetable options instead. Here are
14-ideas for creating low-carb pasta and noodle recipes with unexpected food items.
1. Dang Myun with Beef
This Korean dish contains sweet potato noodles. Dang myun has a collision of flavors that come from the tangy sauce. The noodles turn crystal clear when they’re finished cooking, giving them a strange appearance that you wouldn’t normally associate with pasta.
INGREDIENTS
8-oz. Dang Myun.
½-cup soy sauce.
1-onion, sliced.
4-green onions, diced.
4-cloves minced garlic.
1-1/-lbs. Boneless beef short ribs, sliced.
¼-cup brown sugar.
1-tablespoon minced ginger.
2-teaspoons dark sesame oil.
3-tablespoons light olive oil.
2-tablespoons toasted sesame seeds.
METHOD
Take a medium mixing bowl and add the ginger, garlic, sugar, and soy sauce with cracked black pepper. Toss in the beef and stir until coated. Marinate the meat for 30-minutes at room temperature.
Cook the Dang Myun in a medium saucepan until soft and tender, should take about 6-minutes. Drain and rinse with cold water.
Heat a large crockpot and add oils. Fry the onion until translucent. Add the rest of the vegetables and the beef to the pot. Stir until the meat cooks through. Add the noodles and stir until they take on the color of the meat. Split into 4-bowls and serve with toasted sesame seeds for garnish.