Shirataki Sesame Noodles Recipes

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SESAME SHIRATAKI NOODLES

Make and share this Sesame Shirataki Noodles recipe from Food.com.

Provided by Brooke the Cook in

Categories     Lunch/Snacks

Time 9m

Yield 1 serving(s)

Number Of Ingredients 8



Sesame Shirataki Noodles image

Steps:

  • Heat skillet over medium-high heat. Spray with cooking spray.
  • Whisk together peanut butter, soy, red pepper flakes and sesame oil. Set aside.
  • Add squash slices to skillet and saute until tender.
  • Add drained shirataki noodles, continue to saute until noodles are hot.
  • Reduce heat and pour peanut butter mixture over noodles and squash. Cook briefly until sauce is hot and bubbly.
  • Transfer to serving bowl and top with toasted sesame seeds and green onions.

1 small summer squash or 1 small zucchini, sliced and halved
1 (8 ounce) package tofu shirataki noodles, rinsed, drained well and cut (spaghetti shaped)
1 tablespoon peanut butter
1 teaspoon sesame oil (I use the red pepper flavored)
1 tablespoon soy sauce
1/4 teaspoon red pepper flakes
1 teaspoon sesame seeds, toasted
1 -2 green onion, sliced

SHIRATAKI SESAME NOODLES

Delicious shirataki noodles!

Provided by RACH7H

Categories     Salad     100+ Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 9



Shirataki Sesame Noodles image

Steps:

  • Bring a large pot of water to a boil. Cook noodles for 2 to 3 minutes. Drain well; rinse under cold water.
  • Whisk sesame oil, coconut vinegar, aminos, red pepper flakes, and coconut sugar together in a large bowl.
  • Grate cucumber using the largest holes of a box grater. Push through a colander to strain out excess liquid.
  • Add cooked noodles to sesame sauce. Top with cucumbers and scallions; toss well. Garnish with sesame seeds. Serve at room temperature.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 6.3 g, Fat 7.5 g, Fiber 3.6 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 178.1 mg, Sugar 1.4 g

4 (7 ounce) packages shirataki noodles, drained
¼ cup sesame oil
3 tablespoons coconut vinegar
2 tablespoons coconut aminos
1 teaspoon red pepper flakes
¾ teaspoon coconut sugar
1 large English cucumber, peeled and seeded
8 scallions, trimmed and sliced
1 tablespoon toasted sesame seeds

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