Melissa’s Produce sent me a bag of Shirataki Noodles to try. I had never had them before so I was super excited to work with them. (You know how I get with new and interesting ingredients!) Well it turns out that I love these noodles.
Shirataki Noodles, made from a yam-like plant called Konnyaku or Konjac, are essentially calorie-free, with a fair amount of fiber and traces of calcium and iron.
They’re incredibly versatile as they absorb other flavors that are added to them.
Though similar to rice noodles, they are a bit heartier and have a slightly denser texture.
Shirataki Noodles are fantastic for gluten-free eaters. (Like my son and husband, who love them!)
You can use them as you would Soba or Udon in soups and stir-fries, like this one. Just look how gorgeous those ingredients are!
This dish is quick and easy to prepare so it’s a perfect side or main course for a casual dinner party.
Oooh, it would be so delicious tonight!
This is not a sponsored post — Melissa’s Produce sent me Shirataki Noodles for recipe testing. All opinions are my own. 🙂
- 1 (8-ounce) package Shirataki (Spaghetti) Noodles
- Grapeseed oil for the pan
- ¾ cup grated carrots
- ½ cup pea sprouts
- ½ teaspoon minced garlic (about 1 small clove)
- ½ teaspoon ginger pulp
- ⅓ cup thinly sliced scallions, white and green portions (about 2 scallions)
- ½ cup loosely packed cilantro leaves
- ¼ cup shredded, cooked chicken
- 2 teaspoons low sodium gluten-free soy sauce (Kikkoman makes one most brands of Tamari are gluten-free and would work well here, too.)
- 1-1/2 teaspoons sesame oil
- ½ to 1 teaspoon chile paste (I like Sambal Oelek)
- 1 teaspoon sugar
- 1 teaspoon toasted black sesame seeds
- Sea salt and freshly ground black pepper to taste
- Open the bag of noodles -- you'll notice a fishy odor, but don't worry, as this is easily removed by rinsing and boiling the noodles. Open the bag directly into a strainer and rinse with cold water. Then place the noodles in a small saucepan and add enough water to cover them. Bring the water to a boil, and then reduce it to a simmer. Simmer the noodles for 15 minutes. Then drain, return them to the pan, cover and set aside. (The boiling step isn't imperative, but I prefer it -- rinsing is essential!)
- Coat a medium-sized sauté pan with the oil and place it over medium heat. Add the carrots, pea sprouts, garlic and ginger and stir to combine. Sauté until the carrots are tender, about 5 minutes.
- Add the scallions, chicken and cilantro. Stir to combine and turn off the heat.
- In a tiny bowl, mix the soy sauce with the sesame oil, chile paste and sugar. Pour this over the noodles and then add them to the sauté pan. Turn the heat on to low, add the toasted sesame seeds and gently toss all of the ingredients together. Once everything is warm, after a couple of minutes, remove from the pan from the heat.
- Season to taste with salt and pepper.