Shirataki Noodles Recipe

Level: Easy
Yield: Serves 4 to 6
Nutritional Information Per Serving: Calories 450, Total Fat 12 grams, Saturated Fat 4 grams, Cholesterol 71 milligrams, Sodium 2340 milligrams, Carbohydrates 44 grams, Dietary Fiber 8 grams, Sugar 21 grams, Protein 34 grams
Total Time: 30 min
Active Time: 15 min

Discover the magic of shirataki noodlesgluten-free wonders with a delightful chewy texture and subtle flavor, perfect in spaghetti or fettuccine styles. Though ready-to-eat, simmering them in a sweet-savory broth lets them absorb incredible taste. This easy recipe is a game-changer: just toss everything in a pot and simmer for 10 minutes. We've picked veggies that shine with the broth, but mix in your favorites for a personalized bowl that'll have you craving seconds!

Broth:

2/3 cup mirin
2/3 cup sake
2/3 cup soy sauce
1 tablespoon granulated sugar (optional)

Assembly:

Two 8-ounce packages shirataki noodles (spaghetti or fettuccine-style)
1/2 medium onion, thinly sliced
8 ounces bok choy or other leafy greens, quartered lengthwise
8 ounces medium carrots, peeled and sliced diagonally
1/4 napa cabbage (about 8 ounces), chopped into 1-inch pieces
8 ounces medium or firm tofu, drained and cut into 1/4-inch cubes
8 ounces shiitake mushrooms, stems removed and thinly sliced
1 pound thinly sliced beef (see Cook's Note)

Instructions:

To prepare the broth: In a large measuring cup, whisk together the mirin, sake, and soy sauce until well blended. If using sugar, stir it in until mostly dissolved. Set this aside.
For the noodles: Rinse shirataki noodles under cold running water in a colander for 1 to 2 minutes until their smell is completely neutralized. Drain thoroughly.
Place the sliced onion at the bottom of a large pot or Dutch oven with a lid. Add the shirataki noodles on top. Then add the bok choy, carrots, napa cabbage, tofu, and shiitake mushrooms (press down lightly since the greens and mushrooms will shrink as they cook). Carefully pour the prepared broth over all the ingredients.
Bring everything to a boil over medium-high heat. Cover and simmer until the vegetables are tender, about 4 to 6 minutes. If you prefer more broth, add some water. Remove the lid and arrange the beef slices over the top in a single layer. Cover again and cook until the beef is fully cooked, about 2 to 4 minutes. If some parts remain underdone, spoon hot broth from the pot over those areas. Serve right away with some of the broth.

For thinly sliced beef, grab "sukiyaki" or "shabu-shabu" cuts from Korean or Japanese marketsabout 1/8-inch thick. Or freeze your meat 20 minutes, then slice thin at home.