As you all know, I love discovering new food products. Grocery shopping is one of my favorite past times. I spotted these Shirataki noodles at Gourmet Garage and I have been experimenting with them for a few weeks now. I am becoming more of a Flexitarian these days and often times want to have a meal without any meat. These noodles are great for a vegetarian entree and also make a perfect side dish. If you’re watching your carbs, this is a perfect pasta substitute. I decided to go Asian this time, using two recipes from my cookbook, but you can use Shirataki noodles with any kind of sauce. The best part is that they are made of naturally soluble fiber which means they are low carb, virtually calorie free, vegan, kosher, and gluten free.
SHIRATAKI NOODLES IN PEANUT SAUCE
Serves 4 people
1 head of broccoli, cut into florets
8 asparagus spears, angle-cut into 2 inch pieces
Kosher salt and freshly ground black pepper
2 packages of Shirataki noodles (you can substitute with 9 oz of regular pasta)
1 tablespoon dark sesame oil
Peanut Sauce, recipe follows
2/3 cup chopped scallions
3 cups shredded purple cabbage
3/4 cup roasted peanuts, chopped
1/3 cup chopped cilantro
Bring a large pot of water to a boil. Add the broccoli and 2 teaspoons of salt. Cook uncovered about 4 minutes, until crisp-tender. Transfer the broccoli with a slotted spoon to a bowl of ice water.
Bring the pot of water back to a boil and add the asparagus. Cook 3 minutes until crisp-tender. Add to the bowl of ice water. When the vegetables are cool, drain them and pat dry.
Bring a new pot of water to a boil and follow the cooking instructions on your noodle package. Cook just until al dente. Drain well and toss in a bowl with the sesame oil.
Add the peanut dressing, broccoli, and asparagus to the bowl with the noodles. Toss well. This dish will keep well at room temperature for 1 hour.
Spread the cabbage out on a serving platter and top with the noodles.
Garnish with the scallions, peanuts, and cilantro.
PEANUT SAUCE:
This sauce can be prepared several days in advance, which enhances the flavor.
1 cup smooth peanut butter
1/2 cup vegetable broth
2/3 cup tamari or other soy sauce
1/4 cup dark sesame oil
4 teaspoons red wine vinegar
4 teaspoons agave syrup or sugar
4 teaspoons minced ginger
3 minced garlic cloves
1 tablespoon hot sauce
In a food processor or blender, combine all ingredients. Process until smooth.
COLD NOODLE SALAD WITH SESAME-SOY DRESSING
Serves 4 people
2 tablespoons black sesame seeds
3/4 lb snow peas, cut in half on the diagonal
2 packages of Shirataki noodles or 9 oz long pasta (such as linguine)
Kosher salt and freshly ground black pepper
2 tablespoons dark sesame oil
3 tablespoons olive oil
1/2 lb shiitake mushrooms, thinly sliced
1/2 lb cremini mushrooms, thinly sliced
1/2 cup scallions, finely chopped
Sesame-Soy Dressing, recipe follows
In a small skillet over medium-low heat, toast the sesame seeds, stirring often, until lightly browned, about 8 minutes. Remove from the skillet and let cool.
Bring a large pot of water to a boil. Add the snow peas and cook 2 minutes until crisp-tender. Transfer the snow peas with a slotted spoon to a bowl of ice water. Cool completely, then drain and pat dry.
Meanwhile, bring another large pot of water to a boil. Add the noodles and 1 tablespoon of salt. Cook according to the directions on the package, until al dente. Drain very well. In a large bowl, toss the noodles with the sesame oil.
In a large skillet, over medium heat, saute the mushrooms in the olive oil. Toss occasionally, about 5 minutes. Add the mushrooms to the noodles. Add the snow peas and the sesame-soy dressing. Toss well. Garnish with the scallions and toasted sesame seeds. Serve immediately.
SESAME-SOY DRESSING:
1/4 cup rice wine vinegar
1/2 cup tamari or other soy sauce
2 tablespoons red wine vinegar
2 tablespoons dark sesame oil
2 tablespoons fresh lime juice
2 minced garlic cloves
1 tablespoon agave syrup or sugar
1/3 cup olive oil
In a medium bowl, whisk together all of the ingredients, except for the olive oil. Then slowly pour in the olive oil while whisking.
Shirataki Noodles
