Shirataki Noodles with Vegetables

Ingredients, Serves 2:

• 2 - 7oz bags of Shirataki noodles (can be tofu or regular)
• 3 stalks of baby bok choi, sliced in quarters vertically
• 2 cups sliced napa cabbage
• 1/2 cup shredded carrots
• 1 cup shimeji mushrooms
• 1/2 cup chopped broccoli tops (optional)
• 1/3 cup sliced scallions
• 1/2 cup bean sprouts
• 1 - 7oz can of chicken broth
• 3 tablespoons soy sauce
• 1 teaspoon sesame seed oil
• Optional 1 tablespoon Husein sauce
• Salt and pepper to taste

My wife has been on some kind of new fangled diet lately (don't know why, she doesn't need too!) and she raves about Shirataki noodles.  After some research on the web, I too have become a fan of these noodles.  They are made from the yam root and literally have 0 cabs, 0 calories and 0 fat!  So while they have virtually no nutritional value, they can "fill you up" without the calories!  You don't have to feel guilty about consuming large quantities of Shirataki!

There are some down sides to the noodles though.  First, they have no taste by themselves.  The good news is that they will take on the taste of whatever you cook them in.  In addition, they are stored in a liquid that has a strong fishy odor.  Don't fret, you just have to wash them very very thoroughly!  I recommend the following method to remove the fishy odor:

• Take them out of the package and put them in a strainer.  Toss and rinse for at least 1 minute under cold water.
• Then transfer them to a bowl of cold water and let sit for at least 5 minutes.
• Transfer them back to the strainer and rinse again for 30 seconds.  Press excess water out at the end.

While the noodles are soaking, you can start the broth.  Heat the chicken broth and soy sauce on medium high in a pot until it starts to boil.  Add the broccoli heads first and cook for 1 minute.  Then add the napa cabbage and carrots and stir until it the cabbage softens and wilts, about 2 minutes.  Add the mushrooms and baby bok choi and again stir until the bok choi is wilted, about 1 minute.  Add the sesame seed oil, bean sprouts and scallions (and optional Husein sauce) last and stir for 30 seconds.  Add the Shirataki noodles and salt and pepper to taste.  You're ready to serve a delicious healthy meal!

You can also mix and match this recipe with meats (chicken, beef, pork), other veggies (oniom, baby corn, bamboo, leeks, fennel) and even eggs (pre-boiled).  There's an endless combination with Shirataki!

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