1tablespoonlight soy sauce(or use a gluten-free alternative)
1teaspoonrice vinegar
⅛teaspoonred pepper flakes
1cupfinely shredded cabbage(2.5 oz)
1teaspoonsesame oil
1teaspoontoasted sesame seeds
1large scallionchopped (green part only)
Instructions
Bring a medium pot of water to a boil.
Using scissors, open the shirataki noodles package. Pour its contents into a colander. Ignore the slightly fishy smell - it will rinse/cook out. Rinse the noodles under cold running water for 30 seconds.
By now, your water should be boiling. Transfer the noodles to the boiling water, bring back to a boil, and boil for 3 minutes.
While the noodles boil, heat a clean, dry medium-sized nonstick skillet over medium-high heat.
Pour the cooked noodles back into the colander and drain well. Transfer the noodles to the hot skillet and dry-roast them (adding no oil to the skillet), stirring, for 1-2 minutes, until they are visibly dry and make a squeaking sound when moved in the skillet. This step will get rid of the shirataki's rubbery texture, and help the noodles better absorb the sauce.
While the noodles are dry-roasting, use a fork to mix together the sesame paste, soy sauce, rice vinegar, and red pepper flakes. Add the mixture to the dry noodles in the skillet (use a small rubber spatula to scrape it all off the mixing bowl) along with the shredded cabbage. Stir-fry until the noodles and cabbage are thoroughly coated, 1-2 minutes.
Turn the heat off. Transfer the noodles to an individual bowl. Drizzle with sesame oil and top with sesame seeds and chopped scallion. Enjoy immediately.
Video
Notes
Shirataki noodles are not for everyone. I suggest you start with a small amount and pay attention to how they affect you.Variations:
Use natural creamy peanut butter instead of tahini.
You can mix cooked protein into the finished dish to turn it into a complete meal. Try cooked shredded chicken or tiny cooked shrimp.
Top the noodles with a couple of fried eggs. This is another delicious way to turn them from a side dish into a complete meal.