Shirataki is the newest noodle on the block…superpopular in springtime because it has few or no calories so it fits into anyone’s get-your-beach-body-on plan. Yeah, you can eat noodles and look hot too! 😉
Some notes on these noodles…
• They’re made from a yam-like root veggie known as konjac, alone or with tofu too.
• They have no taste. Bury them under your fave stir fry or sauce or soup or veggies.
• They smell kinda seaweedy…ignore this. It goes away once you rinse and cook them.
• They may seem light and innocent but they fill you up with noodlehappy fiber!
Today’s star Lyn splits her time between Singapore and Kuala Lumpur with her cute toy poodle Poppy who loves her vegan treats too! Lyn’s also new on the block…her blog isn’t even a year old and she’s got bigtime vegan fans! Her recipes are simple and creative and feature many Asian dishes so go check ’em out and wish her a happy blogiversary on April 23rd!
Sukiyaki with Shirataki
sake (Japanese rice wine)*
mirin (sweet Japanese rice wine)*