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:
- Rinse the noodles 5-6 times in cold water.
- Combine the soy sauce, rice vinegar and hoisin sauce and mix well.
- Pour over the rinsed noodles and turn several times until well coated.
- Refrigerate overnight.
- Strain and stir fry the noodles in the hot sesame oil until most of the moisture has dried off, some bits can be crunchy.
- Allow to cool completely.
- Toss the noodles with the coleslaw and shrimp. Set aside.
- Make up the dressing by combining the second rice vinegar, honey, toasted sesame oil and soy sauce and mix well.
- 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!
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Don’t think I’ve ever tried shirataki noodles. Seems like the main reason for using them instead of rice, wheat or buckwheat noodles is the reduced carbs?
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I’ve seen shirataki noodles in the cold section of a couple of Asian grocery stores but haven’t had the courage to give them a try. The salad does look delicious but I’m more likely to do a somen or soba noodle cold salad. 🙂
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Funny coincidence, I just featured a (semi) cold noodle dish this past week. (Italian, of course.) I guess great minds think alike. 😉 I’m a huge fan of Asian cookery, and especially the noodle dishes. This one sounds both easy and delicious.
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I don’t often use shirataki noodles, and when I do it’s often in soups. This salad looks like a neat way to use them, though. Really nice recipe — super combo of ingredients. Thanks!
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What I would do for some of that salad and for some of that hot weather!! 😀
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I adore shirataki noodles. The initial smell is odd, but I rinse them and then they’re fine. I also buy a brand called Miracle noodles, which look more translucent, but have the same preparation directions. This salad is really smart.
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Haven’t had any shirataki products in a while…your noodle salad looks so tasty with those shrimps, Eva.
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Oh, gosh, I could never pass up an Asian noodle salad, especially one that looks this good!! Perfect for a miserably hot day….which is nearly every day this summer 🙂
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