Filipino Chicken Mami Noodle Soup (Low-Carb, Gluten-Free)

I've been pretty obsessed with zucchini noodles lately. I decided to try them out two weeks ago when I saw a 2 lb bag for $1.50 at my local produce. I tried this recipe out as soon as I got home and I was blown away. You see, the problem I had with all the other pasta substitutes I've tried (not including shirataki noodles) was how they lacked the neutrality of real pasta.
For example, when I tried spaghetti squash I found the sweetness to be too distracting. The same with tofu noodles tasting too much like tofu (I know, crazy right?). On the other hand, zucchini--when microwaved--tastes practically like nothing. And whatever flavor it does have doesn't seem to obscure the taste of meaty Bolognese or cheesy Alfredo, so it works perfectly as a vehicle for sauces or, in this case, soups.
This recipe is perfect for cold and rainy days, when the only thing to do is hide under a blanket and watch TV reruns, but even though the weather's been incredibly hot recently, it hasn't stopped me from enjoying this soup three times this week. It's a Filipino recipe, slightly tweaked so that it is keto-friendly. My mother made this for me all the time when I was a kid, and the other day was the first time I made it for her. Not only did she love it, she also suggested that I buy more zucchini to experiment with next time I go grocery shopping. Success.
This recipe has only 5 grams of carbs, and takes less than ten minutes to cook.

Chinese Steamed Pork Buns AKA Char Siu Bao (Low-Carb, Gluten-Free)

I think this may be my favorite recipe on the blog so far. I whipped it up on a random whim this morning and I can't believe how well it turned out. Usually the recipes I make take a lot of trial and error before I get the taste right. This was so good that I started eating before I even finished taking pictures. The filling is savory and sweet, and the sesame oil in the bread balances out the cinnamon. Overall, this makes for a very delightful and filling breakfast or lunch. You could of course try your own variation of filling and bread spices; the flavors I used are just what I had in my pantry.

The entire recipe is only 5 grams of carbs. On top of that, it takes less than 10 minutes to prep and cook.

Recipe Attempt: Stir Fried Tofu Noodles (Low-Carb, Gluten-Free)

I came across a package of shredded tofu last week when I was at the Asian food mart, and I thought it could be another alternative to noodles. The package (which serves 2.5) had 5 grams of carbs per 3 oz serving, a lot higher than Shirataki noodles, but still within a reasonable carb range. It was a little less than $2, and was able to feed myself and my sister.
So the thing about tofu noodles is--unsurprisingly--they taste like tofu. Apart from their appearance, there really isn't anything noodle-y about tofu noodles. They are really chewy and you can't really slurp them like noodles. But what I did like about them was their ability to soak up sauce really well. I could see this being a great side dish, but as a main entree, its chewiness made just one serving a bit of a chore to eat.
Maybe I am cooking them wrong, or using them incorrectly? I will detail the recipe I used below (essentially the Pad Thai recipe I posted a few weeks ago), but I basically just boiled the package for a minute then added it to a hot pan with sesame oil and stir fried the noodles until they were slightly browned.
As always, any comments and advice would be appreciated.