Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Shirataki Noodles
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 578
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 38 g
- Cholesterol
- 111 mg
- Sodium
- 1693 mg
Shirataki noodles (also known as konjac) are gluten-free noodle alternatives that are neutral in flavor, slightly chewy and come in different styles of thickness, such as spaghetti and fettucine. Though they are typically packaged as ready to eat, I prefer to cook them in a sweet and savory broth, since the noodles absorb flavor well. This recipe is no-fuss: put everything in a pot and cook them on the stovetop for about ten minutes. I’ve included vegetables I feel are complementary to the noodles and broth, but feel free to use whatever combination you like.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 578
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 38 g
- Cholesterol
- 111 mg
- Sodium
- 1693 mg
Ingredients
Broth:
Assembly:
Directions
- For the broth: Whisk the mirin, sake and soy sauce in a large measuring cup until combined. If adding the sugar, mix in until most of it is dissolved. Set aside.
- For the assembly: Rinse the noodles in a colander under cold running water until the odor is completely neutralized, 1 to 2 minutes. Drain well.
- Add the onion to the bottom of large pot or Dutch oven with a lid. Follow with the shirataki noodles. Add the bok choy, carrots, cabbage, tofu and shiitake mushrooms to the pot (pack in the ingredients as the mushrooms and greens will cook down). Carefully pour in the prepared broth.
- Bring to a boil over medium-high heat. Cover and cook until the vegetables are tender and cooked through, 4 to 6 minutes. (If you want more broth, add some water.) Uncover and add the beef on top in a single layer. Cover again and cook until the beef is cooked through, 2 to 4 minutes. (If some spots are still red/rare, feel free to ladle over hot broth from the bottom.) Serve immediately with the broth.
Cook’s Note
You can find many options for thinly sliced beef in Korean and Japanese grocery store; ones labeled “sukiyaki” and “shabu-shabu” are great, as they are cut into 1/8 inch thickness, but feel free to use any meat by freezing for 20 minutes and slicing thin.
