Discovering Shirataki noodles

On my journey as a self-taught gourmet vegan chef I have had a wonderful time experimenting and finding ingredients and meals sourced from around this beautiful planet.

And for my first blog entry I just had to choose this lovely yet simply elegant tasting noodle from Japan.

This treasure of a noodle is surprisingly not so well known by other cultures. 

A travesty I hope to play my part in amending.

You can find them at some Asian grocery stores and especially at your local Tokyo-mart. 

It also goes by the name of Konnyaku noodle.

Vegans, people watching their caloric intake or low carb dieters will love me for introducing this ingredient to their kitchen. 

Super low in calories (one serving of the vegetable konnyaku noodle shown in the photo below is 28 calories), very high in fibre (so it will get you going!) and virtually no bad carbs in this baby.

These noodles have an interesting jelly-like consistency and the texture is fun to create meals with. 

The jelly-like quality is thanks to the amazing Asian Yam that it is made with - this yam goes by a few different names depending what part of Asia you're in but in Japan they call it the Kojac yam.

The noodles usually come in a white or mushroom colour but different colours are around depending on what vegetables were used to make it.

My favourite at the moment are the green versions.  

Replace it where you would serve rice or noodles with a meal.

The noodles come packaged in a liquid. 

Prepare it by emptying the contents of the packet into a strainer - give it a nice rinse and leave to drain - I like to give the noodles an extra little squeeze to get rid of excess liquid as it seems to hold onto fluid.

Here's a fun little recipe I made with what ever I had in my kitchen last night. 

*Hint: I always keep a little cup of pre-prepared toasted sesame seeds in my fridge. So easy to make - takes 1 or 2 minutes. Can be made by baking in oven or I just prefer to pop 1 or 1/2 cup of raw sesame seeds  into a dry pan / pot on heated stove and keep swirling the pot and seeds around until it gets as toasted as I like. It toasts quite fast so be careful not to burn.

Shirataki noodles with stir-fried vegetables.

serves 1

1 x 200gram packet of vegetable Shirataki (or Konnyaku) noodles

oil for sautéing 

large bunch of Kale - finely shredded

1 cup of sliced mushrooms

3/4 - 1 cup tiny cauliflower florets

crushed fresh garlic to taste 

tamari (or soy) sauce to taste

chilli sauce to taste

toasted sesame seeds

Rinse and strain your noodles. Leave them in the strainer whilst you prepare your vegetables.

Sauté the veggies with just a little oil.

When it looks like it's nearly ready - add garlic to the pan and keep mixing for a minute.

Next add a little Tamari and chilli sauce - mix in well.

Give the noodles a little squeeze for excess liquid and pop them in a bowl.

Place your veggies next to them.

Garnish your veggies with some toasted sesame seeds.

Serve with extra tamari and a lovely cup of tea on the side.

A quick simple delightful meal that is a time saver - and great to serve to guests.

Remember to always ... serve Love at your table.

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© Magdika Cecilia Pérez  

(for : serve Love at your table)