Low Carb Mexican Chorizo Pasta recipe for those quick weeknight dinner and carb cravings. PLUS HOW to make Shirataki Noodles taste good!
Pasta has been a life-long favorite of mine. Nothing beats a big, beautiful bowl of pasta. At least not in this family. But now that I’m low carb, I’ve had to find alternatives.
If you’ve stumbled across ourÂ Low Carb Noodle Stir FryÂ recipe, you would know I found something called Shirataki noodles (pictured below). They are nothing short of amazing and a total lifesaver for low carb pasta lovers everywhere!
I found them at my local store and had to give them a try. (I was not paid to promote them, it’s just something I found at the store.)
So I thought I’d try pairing my love of pasta with my love of Mexican food. I happened to have a Mexican chorizo sausage in my fridge, so I paired that with a few bell peppers and started cooking.
Now these noodles can be a little tricky and some people automatically hate them but it is my belief it’s just because they are not cooked correctly.
Number One thing to NOT DO with Shirataki Noodles.
Cook them in water.
Just don’t do it. Make sure you follow our instructions below and this Mexican Chorizo Pasta Noodle dinner will be your favorite!
How to make shirataki noodles taste great.
- Most critical thing is to remember not only do you have to rinse and drain them. BUT YOU HAVE TO DRY-FRY also.
Once you’ve rinsed and drained them, just transfer them to a dry pan and saute them until all the moisture on the bottom of the pan is gone.
If you skip this step, you will not be happy with how these taste. But the good news is, it only takes minutes to do this, and then you can stir in whatever ingredients you like!
What type of carbs are in bell peppers.
I used some frozen, mixed bell peppers from Trader Joe’s when I made this because they needed to be used up.
Red, Yellow and Orange bell peppers are higher in carbs.
So the recipe here calls for green bell peppers since it’s lower in carbs..
Also, the serving size on this is smaller because I tend to eat smaller meals more frequently. It would be totally possible to eat this entire recipe by yourself.
This was super fast to put together and turned out absolutely delicious!
These are the noodles I purchased. They come packaged in liquid that needs to be drained off.
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Low Carb Mexican Chorizo Pasta Recipe
- Rinse and drain the noodles. Put them in a dry, ungreased skillet and dry-fry until all liquid is gone from the bottom of the pan.
- Transfer them to a holding plate.
- Add oil to the same skillet and saute the pepper.
- Add in the sliced chorizo and stir until it's warmed.
- Add pasta back in and stir well to combine. Serve immediately.