Shirataki noodles

  
I never knew what were shirataki noodles until today. I always saw them displayed next to the tofu but was never tempted enough to buy them. Last week, I started making research. What are those weird looking pasta in a bag filled with water? Can those ever be on my plate and replace my penne a la vodka. Not really. But they are a healthier alternative to carbs which I absolutely cannot live without. I made more and more research and was very curious. Pasta that have very low calories – that’s what I concluded and I decided I must try them no matter what. They are noodles that are tofu based, packaged in water and have a very short shelf life. When I saw on the packaging 20 calories per serving – meaning 40 calories a bag – my hand reached out for two bags. I couldn’t control it. I got excited about the idea of eating healthy “pasta”.  First step is to drain them and wash them very well under cold water. I tasted them to found out if I should boil them before but the taste was fine – actually no taste at all. Second step was to figure out a nice sauce to cook the noodles in. I was trying to come up with a soy based sauce that was a little bit spicy and adding to it some crunchy vegetables. I loved the dish so much that I really wish I could eat it every day. You can use any veggies you like and it can be served with fish, meat or chicken. Or just like it is as a main dish. Enjoy!

  • 1 package of shirataki noodles, drained and washed 
  • 1 carrot julienned
  • 1 zucchini julienned
  • A handful of edamame

For the sauce:

  • 1/4 cup soy sauce
  • 2 tbsp of rice vinegar
  • 1 tbsp of agave
  • 1 tbsp of sesame oil
  • 1 tbsp of mirin
  • 2 tbsp of chili paste 
  • 2 tbsp of garlic powder
  • 2 tbsp of ginger 

In a small bowl, mix the soy sauce, sesame oil, garlic powder, ginger, chili paste, mirin and rice vinegar. In a large skillet, heat up sesame oil and sauteed the vegetables for a few minutes. Remove the vegetables from the smiler, pour the sauce and leave it to boil on a low fire for 2-3 minutes. Add the noodles and cook for about 7-8 minutes. Pour over the vegetables, add edamame and sprinkle some sesame seeds. 

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