Summertime is officially here, and with it comes hot weather, sunny skies and time at the beach. Clothes get shorter, lighter, and more revealing, and most of us want to look our best during the hottest months of the year. While cooking at home is the best way to track calories, it’s easy to be discouraged from hanging out in a hot kitchen while temperatures soar. If you want a quick, easy, and healthy summer food, why not try this chilled noodle dish topped with healthy vegetables and proteins? While it’s been a Japanese summer classic for years, this re-vamped recipe uses Shirataki Noodles instead of ramen for a lighter, healthier meal. While these thin, clear noodles are still relatively unheard of in the West, they’ve been a friend of dieters in Japan for decades.
Any Asian supermarket should carry them, they are very inexpensive, and with a shelf life of up to one year, it’s easy to stock up!
If you’ve been looking for a new delicious diet meal, why not give it a try?
What are Shirataki Noodles?
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These thin, clear noodles are made from the Konjac mountain yam. While they have little flavour on their own, they quickly absorb any broth or sauce they’re soaked in. They make a fantastic substitute for pasta, rice, or other calorie-laden carbs.
Recipe: Chilled Shirataki Noodle Salad
1 Package of Shirataki Noodle for each serving
For the Dressing, You Will Need:
6 Tbsp soy sauce
4 Tbsp granulated sugar
3 Tbsp rice vinegar
2 Tbsp sesame oil
2 Tbsp water
1 Tbsp white sesame seeds (roasted/toasted)
¼ tsp ginger (grated)
For Sliced Egg Crepe:
2 large eggs, well beaten
2 tsp white sugar
¼ tsp salt
1/3 cucumber, cut into strips
1/2 medium tomato, chopped
3-4 ham slices
4-6 surimi (imitation crab) sticks
Let’s get Started!
For the sauce, simply mix all the ingredients together, then set in the fridge to chill.
For the Egg Crepe, you will want to pour the egg mixture into a medium-sized, oiled pan, with the temperature on medium. Make sure the egg is thinly and evenly distributed! When you see bubbles form, flip the egg, and make sure it’s evenly cooked on both sides.
Remove the egg from the pan, cut into very thin strips, and leave it to cool.
For the Shirataki, simply remove the noodles from the package, and run them under cold water in a strainer to remove the smell.
Distribute the noodles evenly, and then arrange the toppings on each serving. Once the dish is assembled, take the dressing, and drizzle it over the top of the chilled salad.
If you wish, red, chopped Japanese ginger, Beni Shoga, or spicy mustard, can be served as condiments on the side.
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