I’ve already told you about the wonderful features of these Japanese noodles with negligible calories and a lot of fiber…
Among all versions I proposed up to now, these shirataki noodles with crispy vegetables and anchovies are probably the one I prefer.
It’s thanks not only to vegetables colors and crispness or to the savory mark that anchovies fillets give, but also to the quality of the konjac noodles I used that is different than usual: for the first time I tasted ZenPasta dried shirataki noodles.
Usually, you can buy shirataki noodles already soaked, that is to say packaged with their liquid into bags or sealed little trays; but the dried ones have the advantage of being less bulky in your pantry, in addition I prefer these ones because, when I tasted them, I discovered they are more compact, maybe because they soak just as strictly as required.
For who don’t know it, ZenPasta is a little Italian-Japanese company that select carefully producers that comply with strict rules for organic cultivation of konjiac and choose an innovative process of drying.
The shirataki noodles and the other products ZenPasta are completely natural and are thoroughly checked to ensure the best quality possible; you can buy them on line or in some organic food shops.
Some tricks before directions
Shirataki noodles with crispy vegetables and anchovies are very easy to make, you just have to pay attention preparing vegetables because, to make them crispy, you need to stir fry them quickly at a high heat, so don’t cook them too long, otherwise they will lose the right texture.
If you prefer, you can use pickled anchovies instead of in oil ones, in this case remember to rinse them well under flowing water and remember also you could need less soy sauce to season your course.
Shirataki noodles with crispy vegetables and anchovies recipe
Calories: 163 kcal
- 110 gr dried shirataki
- 100 gr pak choi (Chinese cabbage)
- 60 gr snow peas
- 1 fresh red chili pepper (long type)
- 4-5 anchovies fillets in oil
- 2 tablespoons of virgin olive oil
- 2 tablespoons of soy sauce (Tamari if you have a gluten intolerance)
- 2 garlic cloves
First, soak your shirataki noodles in plentiful boiling water for at least 7 minutes, then drain them, rinse well under flowing water and let them drip in a colander.
Rinse your pak choi and separate stalks from leaves; cut stalks lengthwise into three or four parts and cut larger leaves into two parts.
Rinse your snow peas and blanch them (dip them in boiling lightly salty water, mix and wait for a few second, then plunge them in cool water to halt the cooking process).
After blanching process, trim your snow peas at the two extremities, cut them into two pieces and keep aside.
Rinse your red chili pepper, cut it into not too much thin slices and remove seeds.
In a non-stick pan put virgin olive oil, peeled garlic cloves divided into two parts, anchovies fillets and brown at medium heat until anchovies melt down.
Turn up the heat, add red chili pepper, pak choi stalks and snow peas, stir fry for a minute, then add your shirataki noodles, pak choi leaves and soy sauce, stir fry all together for another minute.
Before serving your shirataki noodles with crispy vegetables and anchovies, season to taste adding some other soy sauce if needed.