Here’s another simple Japanese stir-fry starring shirataki, the so-called “miracle noodles.” Eat this as a side dish or snack. Total calories are about 180. You may want to supplement with some cubed tofu. (All about shirataki: check my blog.)
8 oz (250 g) white or brown shirataki, rinsed
2 tsp (5 mL) toasted sesame oil
1 red cayenne or finger chili, thinly sliced
2 tbsp (30 mL) sake
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL) granulated sugar
4 green onions (white + light green parts), sliced
Kosher salt to taste
Toasted sesame seeds to taste
Add shirataki to small pan of boiling, salted water. When water returns to boil, cook 1 minute. Drain. Line baking sheet with paper towels. Spread out shirataki to air-dry. Cut strands into manageable lengths.
Heat 10-inch (25 cm) skillet on medium 1 minute. Add oil. Add chili, then shirataki. Cook, stirring often, 1 minute, until hot and well coated. Add sake and cook, stirring often, 1 to 2 minutes, until evaporated. Add soy sauce and sugar. Cook, stirring often, 1 to 2 minutes, until liquid evaporates. Add onions. Cook, stirring, 1 minute. Remove from heat. Add salt.
Serve sprinkled with sesame seeds.
Makes 1-3/4 cups (425 mL).
- The shirataki for this recipe are measured drained. Water amounts vary by package. About 10% to 20% may be water weight.
- If you don’t go through a lot of sake, you may use salted cooking sake instead of buying a bottle of the good stuff.
- You can use low-sodium soy sauce.
Credit: Susan Sampson
Tested in Imperial