Shirataki Noodle Recipes
| Hot and Sour Shirataki Noodles with Tofu |
Recipe type: Vegetarian
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Ingredients
- 1 pound Shirataki Noodles, packed in water
- 2 cups water
- 1 tablespoon soy sauce
- 1/8 teaspoon sesame oil
- 8 ounces extra firm tofu, cut into cubes
- 1 tablespoon soy sauce
- 1/4 teaspoon sesame oil
- 1 1/2 teaspoons sesame oil
- 1/4 teaspoon red pepper flakes
- 1 teaspoon chopped garlic
- 4 finely chopped green onions
- 8 ounces mushrooms, sliced
- 2 tablespoons lime juice
- 1 teaspoon hot Chinese chili sauce (to taste)
- 3 tablespoons soy sauce
- teaspoon sugar
- shredded Napa Cabbage chopped
- toasted peanuts
Instructions
- Drain and rinse the Shirataki Noodles and place them in a saucepan with the water, soy sauce, and sesame oil. Bring to a boil .
- Remove from the heat and set aside.
- Toss the tofu cubes with the 1 tablespoon soy sauce and 1/4 teaspoon sesame oil and set aside while you heat an oiled non-stick skillet or wok.
- When the skillet is hot, lift the tofu from the marinade and pan-fry it until it is lightly brown on all sides. Remove it from the skillet and place it back in the bowl with the marinade.
- Stir gently, and set aside.
- Add the remaining 1 1/2 teaspoon sesame oil to the pan.
- Over medium-high heat, stir fry the red pepper, garlic, green onions, and mushrooms until the mushrooms start to exude their juices.
- Add the lime juice, 3 teaspoons soy sauce, and sugar, and stir well.
- Continue stir-frying until the mixture boils.
- Drain the noodles and add them to the pan, along with the tofu and its marinade.
- Toss well to mix.
- Serve on a bed of shredded cabbage and sprinkle with chopped peanuts.
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