If you’ve been curious about shirataki noodles but haven’t tried them yet, this recipe is exactly what you need. It shows how easy it is to prepare shirataki noodles and satisfy your cravings for an Asian-inspired noodle dish.

Shirataki noodles don’t have much flavor on their own, but when added to a saucy stir-fry they soak the flavor right up. A favorite way to serve the noodles is tossing them into a beef stir -fry with mushrooms and bok choy. This is an excellent stir-fry without noodles, but it’s fun and tasty to add shirataki every so often.

This stir-fry is delicious hot, but save some for lunch the next day. Shirataki noodle stir-fry is also really good served as a cold noodle salad.

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Time in the Kitchen: 35 minutes

Servings: 4

Ingredients

  • 2 packages/14 ounces/400 g shirataki angel hair noodles
  • 1 pound/453 g top sirloin or skirt steak cut into ¼ inch-thick slices (about 3 inches long)
  • 2 tablespoons tamari (30 ml)
  • 1 tablespoon rice wine vinegar (15 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1 tablespoon coconut aminos (15 ml)
  • 1 teaspoon fish sauce (5 ml)
  • 2-inches/5 cm ginger root, peeled and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons PRIMAL KITCHEN® Avocado Oil (30 ml)
  • 8 ounces mushrooms, thinly sliced (230 g)
  • 4 heads baby bok choy, thinly sliced

Instructions

Bring a large pot of water to a boil.

Open the packages of shirataki noodles and drain the noodles in a colander. Rinse well under cold water.

Add the noodles to the boiling water. Boil 2 minutes. Drain.

Heat a large skillet (12 inches/30 cm) or a wok over medium-low heat. Do not add any oil. Add the shirataki noodles to the dry skillet and cook for 8 to 10 minutes, using tongs to frequently turn and move the noodles as they cook. This process dries out the noodles. You’ll know they’re dry when they suddenly start to squeak as they’re moved around the skillet. Remove the noodles from the skillet and set aside.

Whisk together tamari, rice wine vinegar, sesame oil, coconut aminos, fish sauce, ginger and garlic.

Pour half of the mixture over the beef. Set aside.

Heat a large skillet (12 inches) or a wok over medium-high heat. Wait several minutes for the pan to get really hot, then add the beef. Cook, stirring just a few times, until meat is cooked, 3 minutes. Transfer the meat to a plate.

Let the pan heat up again and add the avocado oil. Add the mushrooms. Cook until mushrooms are soft, 3 to 5 minutes. Add the bok choy. Cook until just tender, 2 minutes.

Add the noodles and the reserved marinade. Toss the noodles well to coat. Add the beef to the pan and cook just until heated. Serve immediately.

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