Shirataki Yakisoba is stir-fried noodles using Shirataki noodles instead of regular Yakisoba noodles, but still having the usual Yakisoba flavorings. Shirataki, also called Ito Konnyaku, is a form of Konnyaku which is a gelatinous food made from Konnyaku potatoes. Shirataki is shaped like thin threads (ito), as opposed to regular Konnyaku, which is usually a slab or block form, and is often seen as one of the vegetables in Sukiyaki, the most famous Japanese hot pot dish.
Because Konnyaku as well as Shirataki have very low calories (only 5 calories in 100 g), contain no gluten, and are derived from plants, this food is suitable for many people who are on special diets. Konnyaku has been a great diet food for weight loss for a long time in Japan because it has practically no calories in it just like some vegetables. Konnyaku has a good amount of soluble fiber and minerals that also help when dieting. Particularly, because Shirataki is already shaped like noodles, it is easy to use as a replacement of noodles and pasta. Though the flavor and the texture of Shirataki are of course compromised largely from the normal pasta and noodles, it is still a pretty good substitute considering that it has almost no calories.
Before using Shirataki as noodles, there are some preps you should do although they are not required. Boil it in hot water to remove the Konnyaku smell. Konnyaku has a mild but distinctive smell to it, and boiling will reduce it. Also, dry out Shirataki by pan-frying to remove some moisture in advance. Konnyaku/Shirataki is mostly made of water, and it is a good idea to reduce to avoid weakening the flavor of a dish.
If you are on a diet (or just want to try to something new), this is a healthy alternative to the regular Yakisoba. Hope you give it a try!
Shirataki Yakisoba Recipe
*Links may contain ad. #CommissionsEarned
Ingredients
- 2 packages Shirataki noodles about 330g each Shirataki noodles (Ito Konnyaku), strained
- 1/3 lb pork, thinly sliced
- 1 small onion
- 1/2 small carrot
- 2 Japanese green pepper or 1/4 green bell pepper
- 2 cups cabbage cut into 2″ squares
- 2 cups bean sprouts
- 1 Tbsp oil
- 4-5 Tbsp Tonkatsu sauce
- 1/2 Tbsp soy sauce or use Tamari Soy Sauce for gluten free
- 1/2 Tbsp Mirin
- salt and pepper to taste
- Aonori
- Benishoga
Instructions
- Cut Shirataki noodles as needed into a length that is easier to eat. Boil water in a pot, cook Shirataki for a couple of minutes, and strain. In a non-stick frying pan, cook Shirataki stirring constantly for 5-7 minutes to remove its excess moisture. Set aside.
- Cut sliced pork into bite size pieces. Prepare the vegetables: slice onion, carrot, and bell pepper thinly; cut cabbage into 2″squares; wash and strain bean sprouts.
- In a large frying pan, add oil and heat at medium high heat. Cook meat first until browned. Add onion, carrot, and bell pepper and cook about 1-2 minutes. Then add cabbage and bean sprouts, and cook another couple of minutes. Add prepared Shirataki, and cook for a few minutes.
- Then add Tonkatsu sauce, Soy Sauce, Mirin, and stir to coat the whole thing for a couple of minutes. (Season with salt and pepper to taste.)
- Place noodles on the plate; sprinkle with Aonori and put Benishoga on top.
Video
