Shirataki Noodles with Cashews and Chiles
I have an appreciation of udon noodles that borders on obsession, but when I want to go lighter on the carbs, shirataki noodles are a nice, low-carb alternative. Because they are made from tofu and yam flour, they have minimal carbs. You can make this dish on the fly too, when you're in a rush. It's clean, light, and well balanced. I stock up on shirataki in Japanese markets around New York, and they are widely available in health food stores and some large supermarkets.
- 16 Ounce (2 packages) tofu shirataki noodles
- 0.33 cup hand-torn fresh cilantro
- 0.25 cup chopped cashews
- 1 cup low-sodium chicken broth
- 1 tsp sambal oelek chili paste
- 2 Tbsp agave nectar
- 2 Tbsp rice vinegar
- 2 Tbsp sesame seeds, toasted in a dry skillet
- 2 fresh jalapeno chile peppers, seeded and finely chopped
- 2 Tbsp finely chopped fresh ginger
- 4 garlic cloves, finely chopped
- 1 large red onion, diced
- 3 Tbsp toasted sesame oil
- 2 Tbsp low-sodium soy sauce
- Rinse the noodles under cold running water and drain well, then transfer them to a large bowl and toss with 1 tablespoon of sesame oil to keep them from sticking together.
- In a large skillet, heat the remaining 2 tablespoons sesame oil over medium-high heat. Add onion, garlic, ginger, jalapenos, and sesame seeds and cook, stirring frequently, until the onions are translucent and aromatic, 2 to 3 minutes. Add the vinegar, agave nectar, and chili paste, stirring well to combine. Mix in the broth, cashews, cilantro, and soy sauce and cook for 1 to 2 minutes to marry the flavors.
- Pour the sauce over the noodles. Let the noodles rest in the sauce for a couple of minutes before serving.