Shirataki Noodle Recipes
Tori no mizutaki with Shirataki Noodles
Recipe type: Chicken Dishes
Prep time:
Cook time:
Total time:
Ingredients
- 1 pound chicken drumsticks chopped into 1 inch pieces; use cleaver or heavy knife
- 1 pound tofu, pressed and drained, cut into 1 inch pieces
- 1 bundle watercress
- 1 Chinese cabbage, cut into 2 inch pieces
- 2 cups shirataki noodles
- 2 cups spring onions, cut into 2 inch pieces
- 1 cup carrots, thinly sliced diagonally
- 8 dried shiitake mushrooms, soaked in water; keep this water
- 1 2 inch x 6 inch kombu seaweed, or 2 teaspoons dashi powder
- 1 cup soy sauce
- ½ cup rice vinegar
- 1 lemon
Instructions
- Add 1 inch of water to a 12 inch table top skillet.
- Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
- Add the kombu and boil. Just before it starts to actually boil, remove the kombu.
- If you are using dashi powder, add it now.
- If you soaked the shiitake mushrooms, dump that water in here, too.
- Put whatever you want to eat in the water to cook it until ready.
- Serve with dipping sauce and serve over a bed of Shirataki Noodles
- If you have the luxury of obtaining shichimi togarashi, sprinkle in a bit for added flavor.
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