Zero-calorie NOODLES! Glassy shirataki noodles made from the konjac yam are easy, al dente vermicelli noodles that soak up the Asian inspired dressing for this delicious salad.
If you love a good Asian noodle salad, you'll love my LFG version. It's chock full of goodness and the ginger, sesame, garlic and "soy" flavors of the dressing will delight even the most food-snobby taste buds.
Better than Noodles
Zero-calorie Miracle Noodles are truly the best I've ever had. They are so easy to prepare and they're to-the-tooth bite is perfect. Like little flavor chameleons, these noodles take on the flavor of any sauce. Oodles of noodles with no guilt.
While there are several brands of shirataki noodles, I like Miracle Noodles the best. They come in a bag that serves two generously. I love them because they can identify as Vietnamese pho, Japanese sukiyaki, Italian vermicelli, Taiwanese pad thai, Peranakan laksa and many other ethnic noodles.
To prepare them, simply drain them, boil them for a couple minutes and dry them in a dry, hot skillet. You can store any unused noodles in the fridge up to a week.
The Recipe
Shrimp
5 Jumbo Shrimp (peeled)
1 T Sesame Oil
1 Clove Garlic
Salt to taste
Salad
1 Bag Miracle Noodles (serves two)
1 Handful Romaine Lettuce (sliced)
3 White Mushrooms (sliced)
5 Broccoli Florets
1 Radish (sliced)
1 Green Onion (sliced)
1 T Carrots (julienne)
1 T Purple Cabbage (grated)
1 T Daikon Radish (julienne)
Dressing
1 T Sesame Oil
1 T Rice Wine Vinegar
1 T Coconut Aminos
1 t Fresh Ginger (finely grated)
1 Garlic clove (minced)
Garnish
Cilantro
Sesame Seeds
Lime Wedge
Sliced Almonds
Directions
Prepare noodles as directed and arrange them on a plate as the foundation of the salad. Pile on the romaine, and arrange other salad ingredients to please the eye. Sauté shrimp in sesame oil and fresh garlic for one minute on each side. Turn off burner and let the shrimp cook for one more minute in the hot pan. You want your shrimp to be cooked through but tender. Salt to taste. Top the salad with the five perfectly cooked shrimp. Drizzle dressing over entire salad. Garnish with cilantro, sesame seeds and a lime wedge. You can also top with a few sliced almonds if you like a nutty finish.
Enjoy this salad for lunch or dinner. Pairs great with Champagne or an iced coconut La Croix water.
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