A paleo diet is an eating regimen that emphasizes foods that would have been consumed between 2.5 million and 10,000 years ago, during the Paleolithic period. This diet focuses on eating like our ancestors did and the foods they eat. While hunting a wild beast may not even be necessary, Paleo followers strive to eat as organically as possible by favoring grass-fed meats, an abundance of fruits and vegetables, and other whole foods like nuts and seeds. These foods were once available through hunting and gathering. Moreover, this diet permits some foods, such as low-fat dairy products and potatoes. However, popular foods after cultivation began around 10,000 years ago are restricted to the paleo diet. Dairy foods, legumes, and grains are some of these foods. In addition, others forbid even fruit or vegetables that are thought to contain too much fructose, which was not necessarily readily available during that era.

That said, noodles are one of the foods that many people find most challenging to give up when they switch to a Paleo diet. It is because udon noodles are frequently made out of wheat, rice flour, grain-free, and some gluten-free ingredients that are not yet present in the paleolithic period. Luckily, there are numerous paleo-friendly variations of noodles that you can enjoy. But what Japanese noodles are paleo?

Paleo Japanese Noodles

1. Shirataki noodles

Miracle Noodles are practically calorie-free noodles that are comprised almost entirely of fiber. They are also called Shirataki noodles or yam noodles. They only include three ingredients: water, calcium hydroxide, popularly known as lime water, and glucomannan, a soluble fiber derived from the konjac root of a konjac plant.

These shirataki noodles are perfect for a Paleo or Ketogenic diet with zero calorie count. Shirataki is a versatile ingredient that may be shaped into anything from "pasta" to "rice" and everything in between. Shirataki noodles can be purchased at many stores or online shops and are perfect in many paleo recipes.

2. Zucchini Noodles

One of the simplest veggies to be made as noodles is zucchini. This is an excellent solution for anyone who is attempting to cut grains or carbs, and its mild taste makes it incredibly flexible. It's healthful and will provide a ton of noodles pasta with dietary fibre, antioxidant, vitamin C, and potassium-rich vegetable.

You can eat zucchini noodles raw or reheat them to serve with a nice topping like meatballs and sardines. They go nicely with everything you'd typically put on top of spaghetti because of their fairly mild, slightly sweet flavor. Zucchini noodles can also be topped with a wide variety of sauce, roasted chicken, and more veggies like garlic and carrots. Many noodle recipes make a quick and easy meal to incorporate zucchini noodles, which cook quickly.

3. Spaghetti Squash

One of the traditional low-carb, gluten-free noodles is spaghetti squash. Although it appears otherwise, the cooked flesh of this specific squash easily separates into long, thin threads. The best spaghetti squash is oval in shape, pale yellow, and midway between a grapefruit and a football size.

All you need to do to prepare a simple pasta is pierce a few holes in the squash's flesh and bake it for 45 to 1 hour. Then, cut it open, remove the seeds, and use a fork to scrape the meat threads.

4. Sweet Potato Noodles

Sweet potatoes can be incorporated into innovative and fun recipes, and making pasta out of these is undoubtedly one of the most adaptable starches. Sweet potato noodles are more robust and durable than most other vegetable options, so they can truly be the best alternative for regular noodles.

Moreover, sweet potato noodles, unlike zucchini, do provide some carbohydrates and has low calorie. This sweet potato is one of the most incredible options for sustained energy and contains vitamins A and C.

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