Monday, November 3, 2014

Shirataki Noodles with Peppers and Tempeh

You should try Shirataki, it’s a gelatinous traditional Japanese noodles made from devil's tongue yam. But what made them famous was the fact that a block of these contains roughly 10 cal -- 97% of their makeup is water!


200g shirataki
½ tsp olive oil
1 TBS tamari
1 TBS rice vinegar

Boil shirataki for 1-2 minutes, and drain.
Put shirataki in a skillet and cook it over medium heat (don’t add oil yet) until there’s no more water.
Add olive oil, and sauté for 1 minute.
Add  rice vinegar and stir.
Add tamari and stir.

I served with this recipe of Tempeh Stir Fry.

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