This recipe is very quick and easy to put together. It's cooked with one of my favorite Japanese flavor combos, butter + soy sauce. For GF option, use tamari instead of soy sauce.Yield: 1 person's medium-small size side dish (2 servings of extra small) by default.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Sides
Cuisine: Japanese
Servings: 1
Author: Plant-Based Matters
Ingredients
7ozshirataki noodles of your choicedrained weight: 6.2 oz / 177 g *
In the meantime, prepare the shirataki noodles. Place the drained shirataki in a colander. Rinse under running water. Transfer the shirataki to the boiling water and cook for a minute. Use the same colander to drain. Rinse under running water until cooled down. Drain well and set aside.
Heat up a frying pan at medium high heat. Add vegan butter and let it melt until slightly browned.
Add drained shirataki noodles, soy sauce (or tamari), and a dash of white pepper. Stir for a minute or so until the noodles are re-heated. Adjust the seasoning with salt (if needed.)
Serve immediately with scallion and toasted sesame seeds on top.
Notes
Shirataki noodles have an odd smell (fishy smell) when you open the bag. Don’t worry, it’s completely normal and you can get rid of it by cooking in boiling water for a minute!
For gluten-free option, use tamari.
If you like bolder flavor, add minced garlic in step 3.