Green Pepper, Carrot, and Shirataki Noodle Kimpira

Name: Green Pepper, Carrot, and Shirataki Noodle Kimpira
Yield: 2 servings
Cuisine: American
Ingredients: 3 large Green pepper; 80 grams Carrot; 1/2 pack Shirataki (konnyaku noodles); 1 tbsp Mirin; 1 to 1 and 1/2 tablespon Soy sauce; 1 Sesame oil; 1 Roasted sesame seeds (white)

cookpad.japan @cookpad_jp

I use green peppers in my summer kimpira dishes. Since it's hot, it's nice to use a time-saving recipe.

Please thoroughly sautè the shirataki noodles before sautéing the vegetables. I prefer the texture of slightly undercooked vegetables for crunch. For those who prefer a sweet finish, add more sugar. Add a tasty touch of spice with shichimi chili powder. For 2 servings. Recipe by Manmarumauchan

I use green peppers in my summer kimpira dishes. Since it's hot, it's nice to use a time-saving recipe.

cookpad.japan @cookpad_jp

I use green peppers in my summer kimpira dishes. Since it's hot, it's nice to use a time-saving recipe.

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Ingredients

2 servings

3 largeGreen pepper
80 gramsCarrot
1/2pack Shirataki (konnyaku noodles)
1 tbspMirin
1to 1 and 1/2 tablespon Soy sauce
1Sesame oil
1Roasted sesame seeds (white)

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Steps

1

Boil the shirataki noodles and cut into easy to eat lengths.
2

Cut the pepper and carrots into slightly large matchsticks.
3

Heat the sesame oil in a pan or a large-bottomed pot, add the shirataki, and sautè thoroughly.
4

Add the carrots first, then the peppers, and continue sautèing. When well-coated in oil, add the mirin, then soy sauce.
5

Increase the heat slightly to high heat and stir-fry until the liquid evaporates.
6

Transfer to serving dishes and sprinkle with sesame seeds.