This has nothing to do with cookies, but I am happy to report that shirataki noodles have made it to Austin. I’d been looking for them for months, and finally found some this morning at Whole Foods. This is my attempt at making Shirataki Noodles with Peanut Sauce.
Whole Foods sells a brand called “House” . One 8 ounce bag of shirataki noodles contains 40 calories which is about 1 cup of drained noodles. A serving size is exactly 1/2 cup.
I think the most important thing to remember about Shirataki noodles is that they need a lot of rinsing and boiling to rid them of the stink. I rinsed them, boiled for a minute, then cooked them in a dry skillet for another minute or two.
The sauce was great. As for the noodles, they were okay but will take some getting used to. The texture was interesting and only somewhat like pasta. I’m not quite sure I like them at this point, but at 40 calories per cup I might learn how.
Shirataki Noodles with Peanut Sauce
2 (8 oz) bags Shirataki Noodles
Some chopped green onions and shredded carrots (about 1/3 cup)
2 tablespoons peanut butter (190 calories)
1/4 cup miso broth, vegetable broth or chicken broth (I used miso)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 1/2 tablespoon brown sugar (80 calories)
1 teaspoon red chili paste
2 cloves garlic, minced
1 teaspoon chopped ginger
Open shirataki. 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. After boiling, you may also cook them in a dry skillet (that is, if they still smell).
Place drained noodles in a bowl with the onions.
Combine remaining ingredients in a small saucepan or in whatever you used to dry cook the noodles; Heat over medium and stir until smooth. Pour over noodles and onions and toss.
Makes two large servings