Ever since I got my kitchen back in mid-September, after a nightmarish six-week reno, I’ve cooked dinner pretty much every night. I love coming home after work and cooking in my new kitchen whether I’m whipping up the simplest of dishes – spaghetti & meatballs – or more challenging ones – seared scallops in herb butter sauce with roasted seasonal veggies. Since the new kitchen my cooking mojo has kicked back in and I’ve been inspired me to try new foods and to create new recipes.
My latest food obsession is Shirataki noodles! If you haven’t heard of these noodles, they are a healthy and amazing pasta alternative. Shirataki noodles are low carb, low-fat, low-calorie and wheat, gluten and dairy free pasta alternative. They’re made from blending soybeans and the root of the konnyaku – a member of the Asian yam family. I only “discovered” them after being sent a free coupon from House Foods Tofu Shirataki Noodles and decided to try them out, but only once I could find them! After searching all over my local grocery, I found them in the fridge section of the produce aisle. The noodles aren’t expensive; they retail for about $2 for an 8 oz bag and come in a few noodle varieties – angel hair, spaghetti, fettuccine and macaroni.
Before using the noodles, you need to make sure you rinse them well and pat dry, otherwise they’ll have weird fishy smell to them (probably from being packaged in liquid). Keep in mind that the noodles on their own have no flavor, but they soak up the flavor of any sauce or herb and spice you might use. I also like the texture and consistency of these noodles, I don’t find them gummy or overly chewy, I found them comparable to pasta noodles, but without all the fat, calories & carbs!
Tofu Shirataki Noodles Veggie Stir Fry
Prep Time: 10-15 minutes to cut veggies, 10-12 minutes to cook
1 8 oz package of House Tofu Shirataki Angel Hair Noodles
2 Tbsp olive oil
1 Tbsp sesame oil
2 cloves garlic, crushed/minced
¼ cup onions, diced
¼ cup carrots, diced
¼ cup green beans, cut into 1 inch pieces
¼ cup mushrooms, sliced
¼ cup baby corn
1 red pepper, Julienne
3 tsp rice wine vinegar
3 tsp low sodium soy sauce
2 tsp mirin
1 tsp stir fry sauce
Red pepper flakes
Ginger (either fresh or ground)
Salt, to taste
Drain and rinse noodles thoroughly. Pat dry and cut noodles into 3-4 inch lengths.
In a measuring cup combine all your liquid ingredients, except the olive oil. Mix together sesame oil, rice wine vinegar, low sodium soy sauce, mirin and stir fry sauce. Set aside.
Heat olive oil in a non-stick 10-inch skillet on medium high heat. Add onions and carrots and sauté until soft, but not brown, about 3-4 minutes. Add mushrooms, peppers & baby corn, season with ginger and red pepper flakes to taste. Sauté for another 3-4 minutes.
Add sauce to pan and cook for 2 minutes, letting the sauce thicken just a bit. Add noodles and stir until noodles are well mixed with the vegetables (about 3-4 minutes) & serve immediately. Add salt to taste.
If you don’t like al dente veggies (green beans, peppers, baby corn), you can pop them in the microwave for a minute to help soften them up a bit. Also, if you find your sauce to be a little thin once you’ve incorporated your noodles, you can stir in a little cornstarch mixed with just a bit of cold water to thicken it up.
I served this stir fry as a side dish with a wild salmon filet (just a little over a pound and with the skin still on) that we cooked using a cedar plank out on our grill. I made a marinade that mirrored the stir fry a bit, using soy sauce, mirin, rice vinegar, red pepper flakes, ginger, but also added some Dijon mustard and some honey. I put the filet in a Ziplog bag, added my marinade, zipped it up, placed it in a shallow dish in the fridge with the skin side up for a few hours before grilling. It took about 15 minutes on the grill. It had a bit of sweetness like a miso taste to it and my Tofu Shiritaki Noodle Veggie Stir Fry complimented it well!
Now it’s your turn to share. What’s your favorite dish to make?
For Full Disclosure: I was not compensated for this post or creating this recipe, but I did receive free product coupons in order to try House Foods Tofu Shiritaki Noodles. As always, the opinions expressed in this post and on The Harried Mom blog are all my very own and are not influenced in any way. Please do your own research before purchasing any products as your opinion may differ.
Using My Noodle – Shirataki Noodles Veggie Stir Fry Recipe by The Harried Mom, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.