Similar to tofu, shirataki noodles can look and taste pretty bland on their own. When I received the package from AsianFoodGrocer.com, I knew I had to enhance the flavor with a sauce. I made a peanut salad dressing that I’ve used often to flavor tofu, but this time I made it with oyster sauce, miso paste and hot sauce. I added colors to the noodle salad with red bell pepper, pickled garlic, cilantro and green onions. I topped the salad with crushed nori, for a briny flavor and also sesame seeds and crushed peanuts for texture. We eat with our eyes first, and I think the dark color of the bowl serves as a very attractive contrast to the noodles.
The noodles themselves are very healthy (almost no calories, gluten and cholesterol free). So if you’re looking for a light meal, this recipe might be it!
1. Info for Shirataki Yam Noodles: Noodle Salad Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 8
- Calories: unavailable
2. Ingredients for Shirataki Yam Noodles: Noodle Salad Recipe
- 2 (16-ounce) packages yam noodles (see tips)
- 1 red bell pepper
- ½ cup creamy peanut butter
- 3 limes, freshly squeezed
- 1 tablespoon oyster sauce
- 1-½ teaspoons miso paste
- 3 tablespoons wild flower honey (or any sweetener)
- 1 teaspoon Sriracha (or any hot sauce)
- 2 teaspoons grated fresh ginger
- 3 cloves pickled garlic, crushed and finely minced
- 6 tablespoons peanut oil, as needed
- 1 nori sheet (see tips), coarsely chopped
- 1 tablespoon white sesame seeds, slightly toasted
- 2 tablespoons toasted sesame oil (optional)
- 2 tablespoons green onions (white and green parts), thinly sliced
- 4 tablespoons chopped cilantro
- ¼ cup roasted peanuts (optional), coarsely crushed
- Roasting the bell pepper: Cut the stems off the pepper. Wash the pepper, pat it dry and brush with oil. Place a grill on your stove and char all the skin of the pepper. Wrap in aluminum foil. Let it cool for about 5-10 minutes until you can handle it without discomfort. Clean the pepper using a knife; the skin will come right off. Seed and cut it into thin strips.
- Making peanut dressing: In a bowl, combine the peanut butter, miso paste, lime juice, honey, Sriracha sauce, 2 cloves of pickled garlic, grated ginger, peanut oil and 1 tablespoon sesame oil. Add the oyster sauce; the color will darken. Whisk well.
- Par-boiling the shirataki noodles (see tips): Fill a pot with cold water. Bring to a boil, then add the yam noodles. Bring to a full boil again and then reduce the heat to medium-high (if you cook the noodles at a roaring boil, they might fall apart). Cook for about 5 minutes; they must be tender but still in shape and firm. Remove from the pot. Drain the noodles thoroughly, discard the liquid and immediately shock them in an ice water bath to stop the cooking process. Let them cool a little (when the ice cubes are melted). Drain one more time and let sit in a colander until they have dried (with no excess water).
- Place the yam noodles in a mixing bowl. Pour the Asian peanut dressing over the noodles. Toss well. Add the red bell peppers, remaining pickled garlic, green onions and cilantro. Toss one more time. Add the sesame seeds and a drizzle of sesame oil.
- Sprinkle the chopped nori over the noodles and garnish with crushed peanuts (if used).
- Serve at room temperature.
- Bon appétit!