Shirataki Sesame Noodles

Shirataki Sesame Noodles is a side dish that serves 1. One serving contains 204 calories, 8g of protein, and 13g of fat. For $4.34 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It is brought to you by Healthy Recipes. 7 people were impressed by this recipe. If you have tahini, sesame seeds, sesame oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 15 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a solid spoonacular score of 74%. Try Spicy Shirataki Noodles, Shirataki Noodles with Butter and Parmesan, and Szechuan-Style Shirataki Noodles for similar recipes.

Servings: 1

Preparation duration: 10 minutes

Cooking duration: 5 minutes

 

Ingredients:

1 cup shredded cabbage

1 tablespoon light soy sauce

1 (7oz) bag Miracle Noodles, angel hair

1 teaspoon rice vinegar

1 large scallion, chopped

1 teaspoon sesame oil

1 teaspoon sesame seeds

1 tablespoon tahini (sesame paste)

Equipment:

frying pan

kitchen scissors

pot

colander

mixing bowl

spatula

bowl

Cooking instruction summary:

Heat a small skillet over medium-low heat and use it to toast the sesame seeds, about 2 minutes, just until golden. Watch out so that they don't burn. Remove from skillet and set aside.Bring a medium pot of water to a boil.Using scissors, open the shirataki noodles package. Pour its contents into a colander. Ignore the slightly fishy smell - it will rinse/cook out. Rinse the noodles under cold running water for 30 seconds.Use clean kitchen scissors to cut the noodles in half - they are too long to eat as they are.By now, your water should be boiling. Transfer the noodles to the boiling water, bring back to a boil and boil for 3 minutes.While the noodles boil, heat a clean, dry medium-sized nonstick skillet over medium-high heat.Pour the cooked noodles back into the colander and drain well. Transfer the noodles to the hot skillet and dry-roast them (adding no oil to the skillet), stirring, for 1-2 minutes, until they are visibly dry and make a squeaking sound when moved in the skillet. This step will get rid of the shirataki's rubbery texture, and help the noodles better absorb the sauce.While the noodles are dry-roasting, use a fork to mix together the sesame paste, soy sauce, rice vinegar and red pepper flakes. Add the mixture to the dry noodles in the skillet (use a small rubber spatula to scrape it all off the mixing bowl) along with the shredded cabbage. Stir-fry until the noodles and cabbage are thoroughly coated, 1-2 minutes.Turn the heat off. Transfer the noodles to an individual bowl. Drizzle with the sesame oil and top with the sesame seeds and chopped scallion. Enjoy immediately.

 

Step by step:


1. Heat a small skillet over medium-low heat and use it to toast the sesame seeds, about 2 minutes, just until golden. Watch out so that they don't burn.

2. Remove from skillet and set aside.Bring a medium pot of water to a boil.Using scissors, open the shirataki noodles package.

3. Pour its contents into a colander. Ignore the slightly fishy smell - it will rinse/cook out. Rinse the noodles under cold running water for 30 seconds.Use clean kitchen scissors to cut the noodles in half - they are too long to eat as they are.By now, your water should be boiling.

4. Transfer the noodles to the boiling water, bring back to a boil and boil for 3 minutes.While the noodles boil, heat a clean, dry medium-sized nonstick skillet over medium-high heat.

5. Pour the cooked noodles back into the colander and drain well.

6. Transfer the noodles to the hot skillet and dry-roast them (adding no oil to the skillet), stirring, for 1-2 minutes, until they are visibly dry and make a squeaking sound when moved in the skillet. This step will get rid of the shirataki's rubbery texture, and help the noodles better absorb the sauce.While the noodles are dry-roasting, use a fork to mix together the sesame paste, soy sauce, rice vinegar and red pepper flakes.

7. Add the mixture to the dry noodles in the skillet (use a small rubber spatula to scrape it all off the mixing bowl) along with the shredded cabbage. Stir-fry until the noodles and cabbage are thoroughly coated, 1-2 minutes.Turn the heat off.

8. Transfer the noodles to an individual bowl.

9. Drizzle with the sesame oil and top with the sesame seeds and chopped scallion. Enjoy immediately.


Nutrition Information:

Quickview
208k Calories
8g Protein
13g Total Fat
14g Carbs
24% Health Score
Limit These
Calories
208k
10%

Fat
13g
20%

  Saturated Fat
1g
12%

Carbohydrates
14g
5%

  Sugar
3g
3%

Cholesterol
0.0mg
0%

Sodium
1027mg
45%

Get Enough Of These
Protein
8g
16%

Vitamin K
105µg
100%

Vitamin C
30mg
38%

Vitamin B1
0.32mg
21%

Copper
0.38mg
19%

Phosphorus
182mg
18%

Folate
65µg
17%

Manganese
0.29mg
15%

Fiber
3g
14%

Iron
2mg
12%

Magnesium
41mg
10%

Vitamin B3
1mg
10%

Selenium
6µg
9%

Calcium
90mg
9%

Vitamin B6
0.18mg
9%

Potassium
304mg
9%

Zinc
1mg
8%

Vitamin A
328IU
7%

Vitamin B2
0.1mg
6%

Vitamin B5
0.24mg
2%

Vitamin E
0.3mg
2%

covered percent of daily need
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Related Videos:

How To Make Honey Sesame Shirataki Noodles (Recipe) しらたきで作る冷やし中華 (レシピ)

 

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