It’s…what time? Konnyaku time! If you haven’t tried this tasty and unique food yet, you’re in for a treat (really!). Konnyaku is the name for the jelly-like substance made from the root of the tropical Asian plant known as konjac or elephant yam. The konnyaku is then sliced into thin strips to make shirataki noodles.These noodles are gluten-free and soy-free; have a decent amount of fiber; and are extremely low in calories (10 calories per serving – how is that even possible?). You can use them just like you’d use any rice noodles or pasta, and they’re already tender so you don’t need to do any cooking. Plus, they’re fun to eat – you just slurp them up – so your kids might be more than willing to give them a try.
Recently our friends at Melissa’s Produce sent us some shirataki spaghetti noodles and shirataki fetuccini noodles, to try, and we were impressed. We just rinsed them and then tossed them with some peanut sauce and chopped veggies. Even though we got home from work at 5 pm that day, we had a noodle salad on the dinner table by 5:20. Nice work, Mom (and Melissa’s)!
Shirataki Peanut Noodle Salad
2 8-ounce packages shirataki noodles
1 T. peanut butter
2 T. soy sauce
1 tsp. rice vinegar
2 tsp. sesame oil
1 T. brown sugar
Spritz of lime juice
1/4 cup roasted peanuts
1/2 red pepper, diced
2 thin green onions, chopped
1/2 cup chopped purple cabbage
Cilantro for garnish (optional)
Remove the noodles from the packages, rinse, and set aside to drain. Meanwhile, in a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, brown sugar and lime juice. Toss the noodles in with the dressing. Add the peanuts, red pepper, green onions, and purple cabbage. Stir to combine. Serve immediately. Serves 4.
Blogger disclosure: Melissa’s sent us shirataki noodles to sample; we did not receive compensation for this post.