Shirataki Sesame Noodles Recipes

SHIRATAKI SESAME NOODLES

Shirataki Sesame Noodles image

Delicious shirataki noodles!

Provided by RACH7H

Categories Salad 100+ Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 9

Ingredients

4 (7 ounce) packages shirataki noodles, drained
¼ cup sesame oil
3 tablespoons coconut vinegar
2 tablespoons coconut aminos
1 teaspoon red pepper flakes
¾ teaspoon coconut sugar
1 large English cucumber, peeled and seeded
8 scallions, trimmed and sliced
1 tablespoon toasted sesame seeds

Steps:

Bring a large pot of water to a boil. Cook noodles for 2 to 3 minutes. Drain well; rinse under cold water.
Whisk sesame oil, coconut vinegar, aminos, red pepper flakes, and coconut sugar together in a large bowl.
Grate cucumber using the largest holes of a box grater. Push through a colander to strain out excess liquid.
Add cooked noodles to sesame sauce. Top with cucumbers and scallions; toss well. Garnish with sesame seeds. Serve at room temperature.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 6.3 g, Fat 7.5 g, Fiber 3.6 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 178.1 mg, Sugar 1.4 g

SESAME SHIRATAKI NOODLES

Sesame Shirataki Noodles image

Make and share this Sesame Shirataki Noodles recipe from Food.com.

Provided by Brooke the Cook in

Categories Lunch/Snacks

Time 9m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1 small summer squash or 1 small zucchini, sliced and halved
1 (8 ounce) package tofu shirataki noodles, rinsed, drained well and cut (spaghetti shaped)
1 tablespoon peanut butter
1 teaspoon sesame oil (I use the red pepper flavored)
1 tablespoon soy sauce
1/4 teaspoon red pepper flakes
1 teaspoon sesame seeds, toasted
1 -2 green onion, sliced

Steps:

Heat skillet over medium-high heat. Spray with cooking spray.
Whisk together peanut butter, soy, red pepper flakes and sesame oil. Set aside.
Add squash slices to skillet and saute until tender.
Add drained shirataki noodles, continue to saute until noodles are hot.
Reduce heat and pour peanut butter mixture over noodles and squash. Cook briefly until sauce is hot and bubbly.
Transfer to serving bowl and top with toasted sesame seeds and green onions.

SHIRATAKI NOODLES

Shirataki Noodles image

Shirataki noodles (also known as konjac) are gluten-free noodle alternatives that are neutral in flavor, slightly chewy and come in different styles of thickness, such as spaghetti and fettucine. Though they are typically packaged as ready to eat, I prefer to cook them in a sweet and savory broth, since the noodles absorb flavor well. This recipe is no-fuss: put everything in a pot and cook them on the stovetop for about ten minutes. I've included vegetables I feel are complementary to the noodles and broth, but feel free to use whatever combination you like.

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2/3 cup mirin
2/3 cup sake
2/3 cup soy sauce
1 tablespoon granulated sugar, optional
Two 8-ounce packages shirataki noodles, spaghetti or fettucine-style
1/2 medium onion, thinly sliced
8 ounces bok choy or other leafy greens, quartered lengthwise
8 ounces medium carrots, peeled and sliced on a bias
1/4 napa cabbage (about 8 ounces), chopped into 1-inch pieces
8 ounces medium or firm tofu, drained and cut in 1/4-inch blocks
8 ounces shiitake mushrooms, stemmed and thinly sliced
1 pound thinly sliced beef (see Cook's Note)

Steps:

For the broth: Whisk the mirin, sake and soy sauce in a large measuring cup until combined. If adding the sugar, mix in until most of it is dissolved. Set aside.
For the assembly: Rinse the noodles in a colander under cold running water until the odor is completely neutralized, 1 to 2 minutes. Drain well.
Add the onion to the bottom of large pot or Dutch oven with a lid. Follow with the shirataki noodles. Add the bok choy, carrots, cabbage, tofu and shiitake mushrooms to the pot (pack in the ingredients as the mushrooms and greens will cook down). Carefully pour in the prepared broth.
Bring to a boil over medium-high heat. Cover and cook until the vegetables are tender and cooked through, 4 to 6 minutes. (If you want more broth, add some water.) Uncover and add the beef on top in a single layer. Cover again and cook until the beef is cooked through, 2 to 4 minutes. (If some spots are still red/rare, feel free to ladle over hot broth from the bottom.) Serve immediately with the broth.

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