Back in 2005, I was a lowly sous chef at an Italian vegetarian restaurant in the Umbrian countryside, throwing together staff lunch meals while simultaneously prepping for that evening’s dinner service. In contrast to the complex and artistic four-course meals … Continue reading
So, I LOVE shirataki noodles. At 10 calories a serving, there is really no better way to enjoy noodles without the guilt.
In case you don’t know what they are, here’s wikipedia:
Shirataki are thin, translucent, gelatinous traditional Japanese noodlesmade from the konjac yam (devil’s tongue yam or elephant yam). The word “shirataki” means “white waterfall”, describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in carbohydrates and calories, and have little flavor of their own.
Shirataki noodles can be found both in dry and soft “wet” forms in Asian markets and some supermarkets. When purchased wet, they are packaged in liquid. They normally have a shelf life of up to one year. Some brands may require rinsing or par-boiling as the water they are packaged in has an odor that may be unpleasant to those not accustomed to it.
Korean jja jang is the perfect sauce to add to these noodles, because they have a strong flavor that will sink into the noodles.
Usually people add starch to thicken up the sauce, but I chose not to, to save the calories… so just let it cook longer to thicken up!
Also, shirataki noodles don’t really taste like anything so make sure you let them sit in the sauce a while.
These may look like full calorie noodles… But they’re an IMPASTA! (Hah! You thought I wasn’t going to pun) Made #Korean black bean noodles #짜장면 today… But with #shirataki instead. (Also subbed tofu for the pork belly that I usually use) I’m eating clean in preparation for the bingefest to come this weekend.
1 package of shirataki noodles
½ package of soft tofu, drained
1 cup of chopped celery
1 cup of zucchini, cut into ½ inch cubes
1 cup of red and yellow bell peppers
1 onion, chopped into chunks
¼ cup of black bean paste
1 teaspoon of sesame oil
½ a cucumber, cut into thin matchsticks for garnish
scallions, cut thinly for garnish
Add onion to pan and stir fry on medium heat until fragrant.
Add tofu, celery, peppers, and zucchini and keep stirring for about 5 minutes.
Clear a space in the center of the pan by pushing the ingredients to the edges.
Add add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the pan and keep stirring.
Add 1 cup of water to the pan and let it cook with the lid closed for about 10 minutes.
Take off the lid and finish cooking for another 5 minutes on low, or until sauce is not too watery.
Rinse and drain shirataki noodles. Add to sauce, mix in the sesame oil and let sit for 15-20 minutes so the noodles can soak up the flavor.
Top with cucumbers and scallions.