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Pepperoni Noodles

Tofu shirataki noodles tossed with pepperoni, parsley, and Parmesan cheese. “What an epic, filling, highly ketogenic snack! Or split it with someone for a killer side dish.” ~Dana Carpender


Servings: 2


  • 16 ounces tofu shirataki (2 packages)
  • 2 ounces sliced pepperoni, sliced into thin slivers
  • 2 Tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 Tbsp parsley, minced
  • 2 Tbsp grated Parmesan cheese


  1. Put a strainer in the sink. Snip open the shirataki, dump them in, and rinse them well. Put them in a microwaveable bowl, and heat on high for 2 minutes.
  2. While that’s happening, stack your pepperoni slices and slice into thin slivers.
  3. When the microwave beeps, drain your shirataki again, put it back in the bowl, and give it another 2 minutes in the microwave.
  4. Put a medium-sized skillet over medium heat, and add the olive oil. When it’s hot, throw in the pepperoni slices. Saute them, stirring often, until the pepperoni slivers are crisp.
  5. Somewhere in here the microwave will beep again. Drain your noodles one more time, and put them back in the bowl.
  6. When the pepperoni is crisp, crush in the garlic and stir in the parsley. Cook another minute or so, then pour/scrape the whole thing over the noodles and toss.
  7. Sprinkle in the cheese, toss again, and stuff them in your face.

pepperoni noodlesRecipe Notes:

2 servings, each with: 34g Fat; 8g Protein; 2g Carbohydrate

The number of servings one should eat in a sitting will depend upon your daily carbohydrate limit.

Copyright 2015 by Dana Carpender

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