Shirataki Noodle Yakisoba

Name: Shirataki Noodle Yakisoba
Yield: 1 serving
Cuisine: American
Ingredients: 1 packages Shirataki noodles; 30 grams Carrot; 50 grams Cabbage; 1 Green pepper; 1 tbsp Sesame oil; 1/5 tsp Salt and pepper; 1 tsp Dashi stock granules; 50 ml Water; 2 tbsp Japanese Worcestershire sauce; 1/2 a small package Bonito flakes

cookpad.japan @cookpad_jp

This is a great dish when you're watching your weight.

Prepare these noodles by evaporating off the moisture.

Use any vegetables you like, but vegetables with just a small amount of moisture are best.

Top with aonori seaweed and pickled ginger to taste. Recipe by Omitsusan2

This is a great dish when you're watching your weight.

Prepare these noodles by evaporating off the moisture.

Use any vegetables you like, but vegetables with just a small amount of moisture are best.

Top with aonori seaweed and pickled ginger to taste. Recipe by Omitsusan2

cookpad.japan @cookpad_jp

This is a great dish when you're watching your weight.

Prepare these noodles by evaporating off the moisture.

Use any vegetables you like, but vegetables with just a small amount of moisture are best.

Top with aonori seaweed and pickled ginger to taste. Recipe by Omitsusan2

This is a great dish when you're watching your weight.

Prepare these noodles by evaporating off the moisture.

Use any vegetables you like, but vegetables with just a small amount of moisture are best.

Top with aonori seaweed and pickled ginger to taste. Recipe by Omitsusan2

Saved

Ingredients

1 serving

1 packagesShirataki noodles
30 gramsCarrot
50 gramsCabbage
1Green pepper
1 tbspSesame oil
1/5 tspSalt and pepper
1 tspDashi stock granules
50 mlWater
2 tbspJapanese Worcestershire sauce
1/2a small package Bonito flakes

Saved

Steps

1

Drain the shirataki noodles and use kitchen scissors to cut into thirds. Dry-fry in a frying pan until the water evaporates. (Don't add oil!)
2

Once there's no more moisture in the frying pan, add the dashi stock granules and water, and cook again over medium heat until the moisture evaporates.
3

When the moisture has evaporated again, add the sesame oil, julienned carrots, strips of cabbage, and julienned green peppers one at a time, cooking for 30 seconds between each addition.
4

Once it has all mixed, season with salt and pepper, add the Japanese Worcestershire sauce, and cook over medium heat until the moisture evaporates.
5

Once the moisture has evaporated, transfer to a dish and garnish with bonito flakes.