Tori no mizutaki with Shirataki Noodles
Recipe: Tori no mizutaki with Shirataki Noodles
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
Dipping Sauce:
- 1 cup soy sauce
- 1/2 cup rice vinegar
- 1 lemon
Instructions
- Add 1 inch of water to a 12 inch table top skillet.
- 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 lots of steamed rice.
- If you have the luxury of obtaining shichimi togarashi, sprinkle in a bit for added flavor.
Shirataki Peanut Noodles
Recipe: Shirataki Peanut Noodles
Ingredients
- 2 -8 ounce packages Shirataki Noodles
- 1/3 cup chopped green onions
- 1/3 cup shredded carrots
- 2 tablespoons peanut butter
- 1/4 cup miso, vegetable or chicken broth (I used miso)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 tablespoons brown sugar
- 1 teaspoon red chili paste
- 2 cloves garlic, minced
- 1 teaspoon chopped ginger
Instructions
- Open Shirataki Noodles. Drain, rinse and boil for 3 minutes. The liquid stinks, so don’t get it on your hands. Boiling gets rid of the “natural” (icky) smell.
- Place drained noodles in a bowl with the onions. Trust me. After boiling them, they won’t stink.
- Combine remaining ingredients in a small saucepan; Heat over medium and stir until smooth.
- Pour over noodles and onions and toss.
Quick Notes
Miso is a traditional Japanese seasoning
Number of servings (yield): 2
Shirataki Summer Slaw
Recipe: Shirataki Summer Slaw
Ingredients
- 2 cups Dole coleslaw mix
- 1 cup dole shredded red cabbage
- 1 -8 ounce package Shirataki Noodles
- 1/3 cup rice vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon galangal (Thai ginger)
- dash of chili oil, if desired
Instructions
- Rinse, drain and boil the shirataki for a few minutes. Drain and rinse well with cold water.
- Cut the noodles into bite size pieces.
- Toss the noodles with the cabbage and coleslaw mix.
- Combine vinegar, tamari, sesame oil, galangal, and chili oil (if desired).
- Pour liquid mixture over veggie mixture and toss to coat.
- Refrigerate at least an hour before serving.
Number of servings (yield): 6
