Lately, it seems that everyone is talking about Shirataki Noodles. If you haven’t heard they are: gluten free, vegan, paleo, keto, and contain negligible calories. No wonder all the talk huh?
I made the spaghetti/noodle variety last week for lunch with a spicy tomato sauce and olives. It was great for a quick lunch, so I moved on to the fettuccine shape prepared pretty much the same way. Nope not successful at all – to me anyway.
I love them, however, I find they don’t work as a replacement for every noodle dish because of their texture. They do work extremely well in any type of Asian dish, why? Well, to me Asian noodles such as cellophane, rice, soba or sweet potato noodles have different textures than regular pasta. My brain associates the mouth feel of those noodles as Asian. Therefore those fettuccine noodles would have probably been fabulous as a Pad Thai!
You certainly don’t have to be on any special type of diet to enjoy these noodles, just start off with this recipe for Asian Noodles. If you happen to whip up a Fettuccine Alfredo next that works, let me know…….
- 1 package Noodle or Spaghetti shape Shirataki noodle, rinsed well and patted dry
- 1/2 cup frozen edamame
- 2 Tbsp sesame oil, divided
- 1 Tbsp gf soy sauce or coconut aminos
- Sambal olek or other asian hot sauce to taste
- 2-3 thin scallions, sliced thinly
- 2 Tbsp toasted sesame seeds
- Handful of fresh cilantro, chopped
Add rinsed noodles and edamame to a large dry skillet over medium heat.
Cook stirring for 4-5 minutes, or until edamame are cooked through.
Add 1 tablespoon of the sesame oil, gf soy sauce and hot sauce, stirring to coat all the noodles.
Remove to bowl or plate and top with remaining sesame oil, sesame seeds, scallions and cilantro.