Our First Experience with Shirataki

Tonight, Dan planned another recipe from the Men's Health cookbookhe discovered early this year. It featured an ingredient I'd never heard of, let alone used, so I thought it was worth a post - particularly with so many people doing paleo and gluten-free diets these days.



The recipe is a simple noodle & veggie stir-fry, but it uses tofu shirataki - a noodle made of soy beans and yam flour. Packaged in water, the noodles require no boiling, making dinner come together all the more quickly. You just rinse them and let them sit in hot water until you're ready to use them. They come in a couple shapes (the ramen-like noodles we used, plus fettuccine style), and AmazonFresh carries both. I'm not sure how versatile they are (e.g. can they be baked in a casserole?), but the flavor and texture were good, so I'd definitely try them out again.



Black Bean, Vegetable and Noodle Stir-Fry
2 tspn olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
1 small zucchini, halved and cut into chunks
2 cloves garlic, minced
16 oz shirataki noodles, drained and rinsed in hot water
1 15-16oz can of black beans, drained and rinsed
2 Tbspn soy sauce
1 1/2 tspn sodium-free seasoning mix
2 Tbspn fresh cilantro, chopped
Hot sauce

In a wok or large skillet over high heat, warm the oil. Add the peppers, onion, zucchini and garlic. Reduce the heat to medium-high and cook, stirring frequently, for 4 minutes or until vegetables start to soften.



Add the noodles, beans, soy sauce (we used gluten free) and seasoning mix (we used a mix of garlic powder, onion powder, cumin, coriander, cayenne, and chili powder). Reduce the heat to medium. Cook, stirring frequently, for 3-4 minutes longer, or until the mixture is hot. Add the cilantro. Toss to mix. Serve with hot sauce.