‘Shirataki’ are translucent and gelatinous noodles made from Konnyaku Potatoes (Konjac Yam or Devil’s Tongue Yam). Largely composed of water and dietary fibre, they are very low in calories. Slightly coloured type is called ‘Itokonnyaku’. They are getting popular as a healthy gluten & wheat free pasta alternative. I love it especially with Ponzu, a citrus & soy based sauce. This salad has very little calories.
2 to 4 Servings
Shirataki 360 to 400g *2 packets
Dry Wakame 3 to 4g
Ponzu 2 tablespoons *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar
Chilli Garlic Sauce 1 to 2 teaspoons *optional
Spring Onion 1 *finely chopped
- Soak the Dry Wakame in cold water until soft, drain well. Cut into small pieces if large.
- Drain Shirataki. Cut into 5cm length. Place in a saucepan, add Water to cover, bring to the boil and cook for 2 minutes, then drain.
- Place Wakame and Shirataki in a bowl, add Ponzu and Chilli Garlic Sauce (*optional), and mix well.
- Place chopped Spring Onion on top and serve.