Tofu noodles, OMG! They are absolutely delightful! I've read complaints on the Internet about them smelling "fishy" and having an odd texture. Even the package doesn't inspire a great deal of confidence, "Parboil for 2-3 min. to reduce the authentic aroma", lol.. what does that mean exactly? Who's going to purchase this except someone desperate for noodles while on a low-carb diet?
I love noodles and eat a higher proportion than I should, so I wanted to explore alternatives. I didn't think the Shirataki tasted bad at all, if anything I couldn't discern a flavour at all. I liked their texture which struck me as noodle-like. If this product wasn't so darn pricey, I would probably use these exclusively except for those times I felt like hauling out my pasta machine.
These tofu noodles only have 3g of carbs, 2g of fiber and 20 calories per serving and they are filling!
1 tbsp olive or canola oil
1 large clove garlic, finely chopped
1 tbsp *minced ginger paste
1/2 large yellow onion. chopped
2 tbsp rice wine
1-2 tbsp tamari or soy sauce, to taste
2 tsp oyster sauce (gluten free)
1 tsp "hot" sesame oil, or regular sesame oil with a bit of chili
3 tbsp water
1 1/2 tsp cornstarch
1 red or green bell pepper (or a combination), cleaned and cut into matchstick pieces
1 cup defrosted cooked salad shrimp, **see note if using raw
1 8oz pkg Tofu Shirataki noodles, prepared according to directions
sliced green onion, for garnish
Heat the oil in a wok and add the garlic. Cook for a minute then add the ginger and onion. Stir to combine everything, adjust the heat if necessary and cook until the onion becomes translucent.
While the onion mixture is cooking, prepare the sauce by combining the rice wine, soy sauce, oyster sauce, sesame oil, water and cornstarch. Stir, then set aside.
Add the cut up bell pepper to the onion mixture, and cook for 1-3 minutes depending on how crisp or done you like them.
Stir in the sauce and cook until it begins to thicken; about 1-2 minutes. Add the shrimp and cook just long enough to warm them, but not cook them further.
**I am working my way through a ton of frozen pre-cooked salad shrimp I impulsively purchased. If you are using raw shrimp, cook them for a couple of minutes until they turn pink, taking care not to cook them for too long, lest they become rubbery. You might need to adjust the cooking time for the bell peppers.
Serve immediately with the tofu noodles. Garnish with the green onion.
*I have been using prepared ginger paste for several months now. There's a fresher product sold in a tube from Australia with a 1-2 month expiration date; can't recall it's name atm. I ran out and decided to try the paste in a jar from The Ginger People which I quite liked. If you are using fresh ginger root, then a 1 1/2-2 inch piece (peeled and minced) should be enough.