One of my friends recommended shirataki noodles as a miracle food for diets and I bought some without having any idea what they were, though the thought crossed my mind that konnyaku yam noodles sounded disgusting. As soon as I saw the package I dismissed that thought as I have very fond memories from growing up in Asia of these slippery noodles in summer salads, usually in a Chinese tasting vinaigrette.
1 package plain shirataki noodles
1 cup sliced cucumber
1 cup grated carrot
1 cup grated purple cabbage
1/2 cup sugar snap peas
1/4 cup chopped scallions
1 Tbsp Szechuan chili oil (storebought is fine too)
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
1 tsp sesame oil
1 tsp balsamic vinegar
Drain the noodles and rinse them very well. They do not smell great right out of the package so rinsing is important. Drain again.
Place them in a bowl, drizzle the sesame oil and the balsamic vinegar over the top and toss vey well to combine. Set aside.
Prep your vegetables. Use whatever you have to hand or whatever looks good at the store or market. Frozen edamame would be good.. The important thing is to have about 3 1/2 cups of vegetables and that they are different shapes and sizes - cubed, grated, half moons, etc. This will make the salad more interesting to eat.
Add the vegetables and the chopped scallions to the noodles, along with the chili oil, rice wine vinegar and soy sauce. Toss very well and place in the fridge for the flavors to marry, a couple of hours or overnight. Toss from time to time to ensure that the noodles are absorbing all the sauce.
This salad is best at room temperature rather than straight from the fridge and tastes amazing topped with simple grilled shrimp with salt and lemon.
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