Sunday, February 19, 2012

Tofu Noodles (Shirataki) with Peppers and Shrimp

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(2 servings)


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.

16 comments:

Anonymous said...

I prefer Miracle Noodles. They do not have any soy and are calorie free

Sunday Morning Banana Pancakes said...

I have always been curious about those noodles; after reading your post they seem a little less scary, i am thinking I am going to have to try them this week!

Gerlinde in Dallas said...

Well, I loved these noodles and will certainly give Miracle Noodles a try.. I'm still exploring my alternatives.

Jo said...

This looks absolutely delicious. Would love for you to share this with us over at foodepix.com.

Gerlinde in Dallas said...

Thanks! I did!

Shirataki Noodles said...

Thanks for the recipe and i just love trying shirataki noodles in different ways.

Moni said...

Hi Gerlinde! Accidentally come across your blog! It is very nice and interesting with wonderful recipes and very beautiful photos! ! We are pleased to get your succession and will follow with interest your suggestions!

England Furniture said...

Thank you for posting this recipe. Some could appreciate your use of tofu noodles.

Sue said...

I've seen those shirataki noodles in the Asian grocery stores all the time. Besides smelling fishy, do they have any kind of fishy flavor?

Gerlinde in Dallas said...

They smelled like the large pieces of tofu you can purchase in tubs. After I rinsed and parboiled them, they didn't seem to have a smell at all.

However, the peppers and shrimp were in a fairly robust flavoured sauce, so perhaps if there was the slightest smell, I didn't notice.

I liked them and will use them again.

Torviewtoronto said...

delicious looking colourful meal

Salem said...

Is there a dry version of Shirataki noodles? I assume the wet, cooked ones are refrigerated and have a due date.

Gerlinde in Dallas said...

I haven't come across any dry versions, just the refrigerated ones, and yes they have an expiration date.

Colleen said...

Anyone discovered them in South Africa?

Anonymous said...

Hi Colleen after much searching I found them off a SA website http://www.superlitenoodles.co.za/
Hope this helps.

Dylan Farr said...

Hi Colleen, I've just stumbled upon this post now. What an amazing recipe! We launched Superlite Shirataki Noodles in South Africa in November 2012. You are welcome to order directly through our website (www.superlitenoodles.co.za), or contact us to find your nearest retailer. Regards Dylan

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