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Shirataki Noodles – Light and Tasty

May 3, 2013 By Jittery Cook 6 Comments

What’s so special about shirataki noodles, you ask? I’ll tell you: They’re made from Japanese yam flour and are grain and gluten-free.

Japanese noodles, Japanese eggplant, Japanese mushrooms. Saki anyone? Add chicken, fish, shrimp, beef or tofu if this all-veggie version is too minimalist–that is, too Japanese for you.

Shirataki Noodles

Shirataki Noodles

  • 1 lb shirataki noodles, very well rinsed, strained, dried and roughly cut
  • 1 T coconut oil
  • 1 red onion, roughly chopped
  • 3 Japanese eggplant, sliced 1/4-inch thick on an angle
  • 6 c thinly sliced mushrooms: oyster, shiitake, cremini
  • 1/4 c low-sodium soy sauce, divided
  • 3 T seasoned rice vinegar, divided
  • 2 t sesame oil, divided
  • finely chopped coloured bell pepper, chopped basil leaves, sliced scallions, quartered lime, Sriracha chili sauce as garnish

Add oil to a large frying pan on medium-high heat. Sauté onion, mushroom and eggplant until softened, about 8 minutes, adding two tablespoons each of soy sauce and rice vinegar half way through. Transfer vegetables to a platter and garnish with a teaspoon of sesame oil.

Add the noodles to the hot pan along with 2 tablespoons of the soy sauce. Cook, stirring for about 8 minutes. Add a tablespoon of the rice vinegar. Remove from heat. Serve noodles on top of the vegetables and garnished with peppers, cilantro and scallion. Offer lime and Sriracha sauce on the side. Serves 3-4.

Shirataki Noodles Print Ready Recipe

Shirataki Noodles

Final notes:

  • Wondering how to prepare fresh shiitake or oyster mushrooms? You should remove the stems of the shiitake, reserving them for soup stock.
  • Want to know which onions to choose? As an onion lover, I’m delighted to discover how healthy they are.
  • Not remotely Japanese, more like Scottish-Italian, but I’ve been listening to Paolo Nutini and I think you should, too. New Shoes kept me company as I “jogged” (you could walk faster) on the mountain in my new shoes.

Shirataki Noodles

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Comments

  1. Donna Jacobs says

    May 3, 2013 at 1:56 pm

    Love your posts Holl! And what a great song! Downloading it tonight:)   “Everything is OK in the end; If it’s not OK, then it’s not the end.”

    Donna Jacobs M.A. Psychologist 3080 Yonge Street Suite 5016 Box 87 Toronto, ON M4N 3N1 Tel: 416-784-3370 Fax: 416-784-1533

    ________________________________

    Reply
    • Jittery Cook says

      May 3, 2013 at 2:25 pm

      Thanks Donna! This one is vegan! So yum!!

      Reply
  2. christinaabboud says

    May 3, 2013 at 11:00 pm

    Well i have never been more inspired to try those soggy looking noodles in a bag…you’ve turned the frog into a prince.
    Thanks, inspirations again!!!

    Reply
    • Jittery Cook says

      May 4, 2013 at 7:36 am

      When I see something I’ve never tried before it becomes blog fodder. I like the challenge of figuring out how to use new, healthy foods for the very first time. These noodles are very cool. Read this
      http://www.myfitnesspal.com/topics/show/536767-let-s-talk-about-shirataki-noodles
      So much to learn, so little time.

      Reply
  3. Hannah says

    May 23, 2013 at 9:38 pm

    Where do you buy your shirataki noodles in MTL??

    Reply
    • Jittery Cook says

      May 23, 2013 at 10:01 pm

      Good question. The Asian market on Victoria near Sherbrooke or the one across the street from Akavan

      Reply

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