Shirataki Noodles Stir-Fry
In light of last week's calorie-laden breakfast biscuit, I thought I'd dish up something a bit more healthful -- and trendy -- for this week's dinner.
Shirataki noodles are a thin, transluscent gelatinous Japanese noodle made from the starch of the konjac yam root. Packaged in water, they are found in Asian markets such as Lotus Foods in the Strip District as well as at Whole Foods. (Look for them in the refrigerated section.) Food editor Bob Batz was spot on in telling me what to look for: "They look like a bag of squishy worms."
Carb- and calorie-free, shirataki noodles are an excellent source of fiber. They're traditionally served in soup, but, as this vegan recipe beautifully demonstrates, can be tossed with stir fry.
Lotus only had a handful of shiitake mushrooms so I supplemented with sliced baby portobellas. Don't forget to rinse and drain the noodles, as the liquid they're packed in smells kind of funky. For a firmer noodle, stir very briefly in a hot, nonstick pan.
2 tablespoons canola oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1 jalapeno pepper, seeded and minced
6 stalks rapini, coarsely chopped (I used broccoli)
1 cup shredded carrots
4 cups sliced shiitake mushrooms
1/2 cup almond milk (I used coconut milk)
1 teaspoon sriracha or another hot sauce
2 tablespoons low-sodium soy sauce
2 8-ounce bags shirataki noodles, drained and rinsed
1/2 cup chopped green onions
1/2 cup chopped peanuts
4 tablespoons cilantro
1 lime, quartered
In a wok or large saute pan, warm oil over medium-high heat. Add garlic, ginger and jalapeno pepper to pan and cook for 1 to 2 minutes or until fragrant. Add rapini, carrots and mushrooms and cook for 5 minutes or until mushrooms are tender. Add milk, hot sauce, soy sauce and noodles. Cook for 2 minutes or until the noodles are hot. Remove from heat.
Divide the noodles among 4 serving plates and sprinkle with the chopped green onions, peanuts and cilantro. Squeeze the lime juice over the noodles.
-- Adapted from "Art Smith's Healthy Comfort" by Art Smith (HarperOne, May 2013, $27.99)
Gretchen McKay: email@example.com, 412-263-1419 or on Twitter @gtmckay.