Shirataki Yam Noodles: Noodle Salad Recipe (+ Giveaway)
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!
Yields: 8 servings2 (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.
Parboiling means briefly boiling the noodles. Think "par-tial" boiling = parboiling.
I used Asian Food Grocer shirataki yam noodles (read their blog post about the yam noodles), miso paste and oyster sauce. And for those of you who want a discount with AsianFoodGrocer.com products, head over to their online store, enter coupon code PHAMFATALE during checkout (exclusively for Pham Fatale readers) and get 10% off your entire order; the coupon expires on October 22nd, 2011 so make the most of it!
Pickled garlic is milder in flavor than fresh garlic. You can find this ingredient in most Asian stores.
The addition of the sesame oil at the end is the perfect finishing touch to the dressing.
For a vegetarian version, replace the oyster sauce with vegetarian oyster sauce or hoisin sauce.October 12, 2011.