Shirataki Sesame Noodles
User Reviews
5
Shirataki Sesame Noodles
Description
This recipe uses angel hair shirataki noodles, known for their low calorie content and gelatinous texture, which require special preparation. After rinsing off their natural scent, the noodles are boiled briefly to soften, then dry-roasted in a hot skillet without oil to firm up their texture and reduce rubberiness. A dressing made from tahini, soy sauce, rice vinegar, and red pepper flakes is whisked together to coat the noodles.
The noodles are then combined with finely shredded cabbage, toasted sesame seeds, sesame oil, and chopped scallions to add fresh crunch and sesame aroma. The spicy note from the red pepper flakes contrasts nicely with the creamy sesame sauce, while the cabbage adds texture and balance.
Serve these noodles as a light main course or side. They can be enjoyed warm or cold, offering versatility. The preparation steps ensure the shirataki noodles are palatable and blend well with the rich, tangy dressing.
Leftovers keep well refrigerated for up to four days. Reheat gently at low power or consume cold. Those unfamiliar with shirataki noodles may want to try small portions first due to their unique texture and digestive effects.
Ingredients
- 7 ounces angel hair shirataki noodles
- 1 tablespoon tahini aka sesame paste
- 1 tablespoon soy sauce or a gluten-free alternative, light
- 1 teaspoon rice vinegar
- ⅛ teaspoon red pepper flakes
- 1 cup cabbage 2.5 ounces, finely shredded
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds toasted
- 1 scallion chopped; green part only, large
Instructions
- Bring a medium pot of water to a boil.
- Using scissors, open the shirataki noodles package. Pour its contents into a colander. Ignore the slightly fishy smell - it will rinse/cook out. Rinse the noodles under cold running water for 30 seconds.
- By now, your water should be boiling. Transfer the noodles to the boiling water, bring back to a boil, and boil for 3 minutes.
- While the noodles boil, heat a clean, dry, medium-sized nonstick skillet over medium-high heat.
- Pour the cooked noodles back into the colander and drain well. Transfer the noodles to the hot skillet and dry-roast them (adding no oil to the skillet), stirring, for 1-2 minutes, until they are visibly dry and make a squeaking sound when moved in the skillet. This step will get rid of the shirataki's rubbery texture and help the noodles better absorb the sauce.
- While the noodles are dry-roasting, use a fork to mix together the sesame paste, soy sauce, rice vinegar, and red pepper flakes. Add the mixture to the dry noodles in the skillet (use a small rubber spatula to scrape it all off the mixing bowl) along with the shredded cabbage. Stir-fry until the noodles and cabbage are thoroughly coated, 1-2 minutes.
- Turn the heat off. Transfer the noodles to an individual bowl. Drizzle them with sesame oil and top them with sesame seeds and chopped scallion. Serve immediately.
Notes
- Rinse shirataki noodles thoroughly and boil to reduce odor and improve texture.
- Dry-roasting the noodles without oil helps eliminate rubberiness and enhances sauce absorption.
- Use toasted sesame seeds and sesame oil for authentic nutty flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently at low microwave power or serve cold to maintain texture.
- Introduce shirataki noodles gradually to monitor digestive tolerance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Sodium | 612mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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