So, my newest foodie obsession? Tofu Shirataki Noodles. Now, these little strands of miracle pasta are not new, but they are new to me…maybe new to you, as well? If they are new to you, and you are concerned about one of the following – eating gluten-free, low-calorie, low-carb, or low-fat – then hear me out. If you’ve used them before – send me your recipes!
So, what are they? Well, they are a noodle substitute made from tofu, and like tofu, the noodles take on the flavor of whatever sauce you’ve used…in my case, a peanut sauce. But, I also tossed them with meat sauce and they were delish! I will warn you, though, that the authentic aroma (their words, not mine) is initially a bit off-putting. You will need to rinse them under very warm running water to rid them of their aroma – best marketing term EVER! I found them at my local Winn-Dixie in the produce section. Whole Foods had a different brand that was shelf-stable, which I found in the Asian section. They were nearly identical to the House brand. I tried to fake out my guys – but no can do! The texture of the noodle is a bit, hmmm, chewy, but in a pleasant way. My guys, however, are regular noodle dudes and have now taken to smelling and squishing all of the pasta that comes their way….You, however, should be brave and try them out!
1 napa cabbage, medium shreds
1 onion, sliced into half-moons
2 large red peppers, sliced thinly
1 teaspoon garlic
1 jalapeno or serrano pepper, seeded and sliced thinly (optional)
1 8-oz bag of Shirataki Noodles (rinsed and patted dry)
2 tablespoons light-colored oil
2 green onions, sliced
Peanut Sauce (recipe below)
Heat 1 tablespoon oil in large skillet.
Add remaining tablespoon of oil to skillet.
Add cabbage and cook for 10 minutes; add onion, peppers, garlic, and jalapeno/serrano pepper.
Stir to coat and continue to cook over medium-high heat until all vegetables are caramelized and tender.
Add Shirataki noodles, heat through, and then add peanut sauce to coat, cooking for another 1-2 minutes until heated through.
Garnish with green onions.
Serve immediately or at room temperature.
- 1 cup unsalted dry roasted peanuts
- 1/3 cup water
- 2 cloves garlic, minced
- 3 teaspoons gluten-free soy sauce
- 2 teaspoons sesame oil
- 1- 2 tablespoons agave nectar or brown sugar, to taste
- 1/2 teaspoon fish sauce (you can leave this out, but it’s really yummy)
- 2 tablespoons lime juice
- 1-2 teaspoons Thai chili sauce, to taste
- 1/3 cup coconut milk
- Water, to thin
Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little water or additional coconut milk.
Adjust according to your tastes – more soy or fish sauce if not salty enough; too salty – more lime or increase the agave or brown sugar.
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