Pssst…..Can You Taste The Rainbow?

An edible rainbow of nummy fruits and vegetables

As summer is screeching to a halt, there’s a question that I would love to ask: are you as excited for it to be over as I am? If you’re screaming, YES, YES, YES like an Herbal Essence commercial, DO NOT FEEL … Continue reading 

Sweeeeet Potato Toast Ideas

Screen Shot 2016-07-12 at 7.48.27 AM

Here in the United States conforming to a healthier lifestyle, like cooking clean and exercising regularly, is steadily growing.  If you’re one of the many people that “have joined forces with the healthy side,” you know the struggle is real … Continue reading 

Detox Guide After A Rough Weekend

Screen Shot 2016-07-06 at 9.16.55 PM

The weekends are typically meant for relaxing, right?  Not on a holiday, it isn’t! You’ve been working late every day. Your boss has been in a permanent bad mood and is in dire need of a yoga class, pop a … Continue reading 

Low-Calorie Healthy Jjajangmyeon Black Bean Sauce Noodles

So, I LOVE shirataki noodles. At 10 calories a serving, there is really no better way to enjoy noodles without the guilt.

In case you don’t know what they are, here’s wikipedia:

Shirataki are thin, translucent, gelatinous traditional Japanese noodlesmade from the konjac yam (devil’s tongue yam or elephant yam).[1] The word “shirataki” means “white waterfall”, describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in carbohydrates and calories, and have little flavor of their own.

Shirataki noodles can be found both in dry and soft “wet” forms in Asian markets and some supermarkets. When purchased wet, they are packaged in liquid. They normally have a shelf life of up to one year. Some brands may require rinsing or par-boiling as the water they are packaged in has an odor that may be unpleasant to those not accustomed to it.

Korean jja jang is the perfect sauce to add to these noodles, because they have a strong flavor that will sink into the noodles.

Usually people add starch to thicken up the sauce, but I chose not to, to save the calories… so just let it cook longer to thicken up!

Also, shirataki noodles don’t really taste like anything so make sure you let them sit in the sauce a while.



1 package of shirataki noodles
½ package of soft tofu, drained
1 cup of chopped celery
1 cup of zucchini, cut into ½ inch cubes
1 cup of red and yellow bell peppers
1 onion, chopped into chunks
¼ cup of black bean paste
1 teaspoon of sesame oil
½ a cucumber, cut into thin matchsticks for garnish
scallions, cut thinly for garnish


Add onion to pan and stir fry on medium heat until fragrant.
Add tofu, celery, peppers, and zucchini and keep stirring for about 5 minutes.
Clear a space in the center of the pan by pushing the ingredients to the edges.
Add add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the pan and keep stirring.
Add 1 cup of water to the pan and let it cook with the lid closed for about 10 minutes.
Take off the lid and finish cooking for another 5 minutes on low, or until sauce is not too watery.
Rinse and drain shirataki noodles. Add to sauce, mix in the sesame oil and let sit for 15-20 minutes so the noodles can soak up the flavor.
Top with cucumbers and scallions.