The Miracle Noodle: Japanese Shirataki

Shrimp Sukiyaki

Japanese Shirataki noodles have no calories or carbs. Have you heard about these miracle noodles? They are made of naturally water soluble fiber (Glucomannan) with no fat, sugar or starch. It is wheat, gluten-free and kosher. How perfect is that for a noodle when losing weight is a priority? These noodles are available in the refrigerated section at , the Japanese grocer here in Norcross. They are very easy to prepare and easily absorb flavoring. Shirataki noodles are traditionally used in Sukiyaki dishes. Sukiyaki is a one-pot dish that is typically served in its pot at the table. The ingredients are kept in their own place in the pot and never stirred together. Most Sukiyaki dishes are made with beef, but this recipe uses shrimp. For my family, putting one pot on the table doesn’t work, so we chose to layer the ingredients so that they are still separate and not mixed together like a stir-fry. For a low-calorie meal, this is very flavorful and filling.

Shrimp Sukiyaki

Sauce:

½ cup sake

¼ cup mirin

¼ cup of dark soy sauce

2 tbsp. of brown sugar

Ingredients:

½ head of green cabbage, cored & cut into 3” pieces

4 lg. green onions cut diagonally into 3” pieces, green part only

½ pound of extra large shrimp peeled & deveined

1 lb. of Shirataki noodles, drained & rinsed well, coarsely chopped

Chives for garnish

In a small saucepan, combine the sauce ingredients and bring it to a boil to dissolve the sugar and cook off the alcohol about 2 minutes. Remove from heat and set aside.

In a large, deep-sided non-stick skillet, add the sauce and heat on med-high heat until hot. Add the green cabbage in one corner and sauté for about 3 minutes until almost wilted, then add the green onion, noodles and shrimp keeping each ingredient in its own place. Cover and cook for about 3-4 minutes until shrimp is cooked through. Stir each ingredient in its own place until it is completely covered with the sauce.

To serve: In a bowl spoon in the noodles first, then the cabbage, then the green onions and then the shrimp. Pour remaining sauce over the shrimp and top with chopped green onions for garnish. Serve immediately.

Serves 4