Szechuan-Style Shirataki Noodles

Photo: Celia R. Muller

Ingredients

3 packages shirataki, drained and rinsed in cold water

8 oz. protein (ground turkey, soy crumbles, or firm tofu)

2 tablespoons soy sauce (I like double soy for this dish)

2 tablespoons rice wine or dry sherry

1 teaspoon chili sauce (Szechuan if possible, I often use Sriracha)

2 tablespoons minced fresh ginger

3 scallions, sliced thin in rings (both green and white parts)

2 cups raw, chopped veggies of choice (e.g., eggplant or peppers)

1 teaspoon sesame oil

Preparation

Microwave the noodles for 1 minute on high, drain them thoroughly, pat them dry, and set aside.

Add the soy sauce, rice wine, and chili sauce to your protein, toss to coat (or mix thoroughly if you’re using ground meat) and set aside.

Spray a non-stick skillet with a little vegetable oil and heat it over a high flame. Add the ginger and cook for about 30 seconds until it starts to become fragrant. Toss in your veggies and cook, stirring, until they’re al dente – nearly (but not quite) done.

Add the scallions and your protein and continue to stir-fry until it’s cooked through (about 1-2 minutes for tofu, soy, or turkey). Add the noodles, sprinkle with a tiny bit more soy sauce (about 2 tsp.), and cook about 1 minute until the shirataki are heated through.

Turn into a serving bowl, drizzle the sesame oil over the noodles, and toss.