Tofu Shirataki noodle peanut salad

As you know, I love discovering new food products. Grocery shopping is one of my favorite pastimes. I spotted these Shirataki noodles at Gourmet Garage and I’ve been experimenting with them for a few weeks now. I am becoming more of a Flexitarian these days and often times want to have a meal without any meat. These noodles are great for a vegetarian entree or can make a perfect side dish.

If you’re watching your carbs, this is the perfect pasta substitute. I decided to go Asian this time, using two recipes from my cookbook, but you can use Shirataki noodles with any variety of sauces. The best part is that they are made of naturally soluble fiber which means they are low carb, virtually calorie free, vegan, kosher, and gluten free!

Shirataki Noodles in Peanut Sauce
Shirataki Noodles in Peanut Sauce
Print Recipe Shirataki Noodles in Peanut Sauce
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dinner, Lunch
Keyword: Asian, fall, Healthy, Pasta, Spring, Summer, Vegan, Vegetarian
Servings: 4 people

Ingredients

  • 1 head of broccoli, cut into florets
  • 8 asparagus spears, angle-cut into 2 inch pieces
  • 2 Kosher salt and freshly ground black pepper
  • 2 packages of Shirataki noodles (you can substitute with 9 oz of regular pasta)
  • 1 tablespoon dark sesame oil
  • 2 Peanut Sauce
  • 2/3 cup chopped scallions
  • 3 cups shredded purple cabbage
  • 3/4 cup roasted peanuts, chopped
  • 1/3 cup chopped cilantro

Instructions

  • Bring a large pot of water to a boil. Add the broccoli and 2 teaspoons of salt. Cook uncovered about 4 minutes, until crisp-tender. Transfer the broccoli with a slotted spoon to a bowl of ice water.
  • Bring the pot of water back to a boil and add the asparagus. Cook 3 minutes until crisp-tender. Add to the bowl of ice water. When the vegetables are cool, drain them and pat dry.
  • Bring a new pot of water to a boil and follow the cooking instructions on your noodle package. Cook just until al dente. Drain well and toss in a bowl with the sesame oil.
  • Add the peanut dressing, broccoli, and asparagus to the bowl with the noodles. Toss well. This dish will keep well at room temperature for 1 hour.
  • Spread the cabbage out on a serving platter and top with the noodles.
  • Garnish with the scallions, peanuts, and cilantro.
Peanut Dressing
Peanut Dressing
Print Recipe Peanut Dressing
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Author: Pamela Morgan's Flavors
Cold Noodle Salad with Sesame-Soy Dressing
Cold Noodle Salad with Sesame-Soy Dressing
Print Recipe Cold Noodle Salad with Sesame-Soy Dressing
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dinner, Lunch
Keyword: Asian, Healthy, Pasta, Salad, Spring, Summer, Vegan, Vegetarian
Servings: 4 people

Ingredients

Cold Noodle Salad

  • 2 tablespoons black sesame seeds
  • ¾ pound snow peas, cut in half on the diagonal
  • 2 packages of Shirataki noodles or 9 oz long pasta (such as linguine)
  • 2 Kosher salt and freshly ground black pepper
  • 2 tablespoons dark sesame oil
  • 3 tablespoons olive oil
  • ½ pound shiitake mushrooms, thinly sliced
  • ½ pound cremini mushrooms, thinly sliced
  • ½ cup scallions, finely chopped
  • 2 Sesame-Soy Dressing

Sesame-Soy Dressing

  • ¼ cup rice wine vinegar
  • ½ cup tamari or other soy sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons dark sesame oil
  • 2 tablespoons fresh lime juice
  • 2 minced garlic cloves
  • 1 tablespoon agave syrup or sugar
  • 1/3 cup olive oil

Instructions

Cold Noodle Salad

  • In a small skillet over medium-low heat, toast the sesame seeds, stirring often, until lightly browned, about 8 minutes. Remove from the skillet and let cool.
  • Bring a large pot of water to a boil. Add the snow peas and cook 2 minutes until crisp-tender. Transfer the snow peas with a slotted spoon to a bowl of ice water. Cool completely, then drain and pat dry.
  • Meanwhile, bring another large pot of water to a boil. Add the noodles and 1 tablespoon of salt. Cook according to the directions on the package, until al dente. Drain very well. In a large bowl, toss the noodles with the sesame oil.
  • In a large skillet, over medium heat, saute the mushrooms in the olive oil. Toss occasionally, about 5 minutes. Add the mushrooms to the noodles. Add the snow peas and the sesame-soy dressing. Toss well. Garnish with the scallions and toasted sesame seeds. Serve immediately.

Sesame-Soy Dressing

  • In a medium bowl, whisk together all of the ingredients, except for the olive oil. Then slowly pour in the olive oil while whisking.

*The original blog was called Flavors in Love. All material has been transferred and some has been edited for easier reading, and archiving.