Shirataki Noodle Salad

Summer has finally rolled in along with the humidity that comes along for fun. I get tired of the humidity but I won’t complain, winter is just around the corner and I’ll be longing for the sunshine and heat soon enough. I am constantly looking for cool summer dishes that don’t need a lot of heat or kitchen time and this salad fits the bill. Shirataki noodles are an acquired taste, they have an unusual aroma straight out of the package and the texture can be a bit off-putting. But once you get the taste for it, it’s really addictive. I love the fresh ingredients that we toss in with the noodles, it’s a wonderful summer meal. And it’s very little effort other than marinating the noodles overnight. The marinating helps manage the strong aroma of the noodles.

Shirataki Noodle Salad

A KitchenInspirations Original Recipe

Serves 2 as mains or 4 as sides

Ingredients:

• 1 package shirataki noodles (about 200 g)
• 30 mL dark soy sauce
• 30 ml rice vinegar
• 15 ml hoisin sauce
• 25 mL sesame oil
• Coleslaw
• Salad shrimp
• 30 mL rice vinegar
• 5 mL honey
• 15 mL toasted sesame oil
• 15 mL soy sauce
• Sesame seeds and green onion for garnish

Directions:

1. Rinse the noodles 5-6 times in cold water.
2. Combine the soy sauce, rice vinegar and hoisin sauce and mix well.
3. Pour over the rinsed noodles and turn several times until well coated.
4. Refrigerate overnight.
5. Strain and stir fry the noodles in the hot sesame oil until most of the moisture has dried off, some bits can be crunchy.
6. Allow to cool completely.
7. Toss the noodles with the coleslaw and shrimp. Set aside.
8. Make up the dressing by combining the second rice vinegar, honey, toasted sesame oil and soy sauce and mix well.
9. Pour over the salad and garnish with sesame seeds and thinly sliced green onions.

This salad is quite versatile, in the photo below, I had some shredded spinach in the fridge so in it went!

This salad has a lite marinade and I used shredded BBQd chicken.

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