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I’ve heard that men worry about coming home and finding their wives in the bedroom, engaged in hanky panky with the milkman. My husband worries about coming home and finding me engaged in the kitchen, cooking up a storm with my sister. It’s usually not as bad as it looks, but we just returned from a long hot morning of blackcurrant picking at Paradis des Fruits and we were knee-deep in jam prep while sorting through our treasures from Kim Phat. Busted!

Shirataki noodles have become one of my faves. I don’t even care that they are gluten-free, very low cal and low carb, but maybe you do. Marry up some Shirataki noodles with Chinese greens, toss in a few Asian mushrooms and bring it all together with the hoisin and Hot and Spicy sauce. Yum, yum, yum.

Spicy Shirataki Noodles with Chinese Greens

Spicy Shirataki Noodles with Chinese Greens

  • 1 large bunch red spinach, thick stems removed, chopped
  • 1/2 big bag pea shoots, roughly chopped
  • 8 oz each fresh shiitake, oyster mushrooms, shiitake, stemmed and sliced
  • 1 T ginger, julienned  
  • 2 cloves garlic, minced
  • 2 T hoisin
  • 1 T and 1 t Hot and Spicy sauce
  • 1/4 c water or stock
  • 1 T tamari
  • 1 t sesame oil
  • 1 small bunch scallions, sliced
  • 1 1/2 T coconut oil and 1/2 T olive oil
  • 2 packages (8 oz each) Shirataki noodles – Spinach Fettucine 

In a large pan heat the coconut oil, then cook mushrooms for 2 minutes over high heat. Add the garlic and ginger, stir for 30 seconds. Add the spinach, snow pea shoots, 2 tablespoons of water and tamari. Cook, stirring until greens are wilted.

Hot and Spicy Sauce

In a small bowl, combine hoisin, Hot and Spicy sauce and a 1/4 cup of water, then toss on wilted vegetables along with sesame oil.

Drain, then parboil the Shirataki noodles for 2-3 minutes. Combine the noodles and the vegetable, garnish with scallion and serve with a side dish of spicy roasted eggplant. Serves 4.

Spicy Shirataki Noodles with Chinese Greens Print Ready Recipe

Spicy Shirataki Noodles with Chinese Greens

Final notes:

  • These Spicy Shirataki Noodles with Chinese Greens are wonderful for three reasons: 1/ It’s an excuse to use the very flavourful Hot and Spicy sauce, as it is called on the Lao Gan Ma site, not on the label where it is badly translated as Oily Chilli Sauce.  2/ The Shirataki noodles are a perfect foil for the spicy, fragrant vegetables. 3/ And they are super easy to prepare.

Skinny Shirataki Noodles

  • Win your own Skinny Shirataki noodles by getting a friend to subscribe to Jittery Cook. To enter the draw, send your email address along with your friend’s (with permission, of course) to hollybotner@gmail.com. Contest ends August 4, 2014.
  • Thanks, Julia Richardson, for making Spicy Shirataki Noodles with Chinese Greens wonderful for sharing on JC.
  • If you’re in NYC check out Brennan & Griffin’s show curated by Adrianne Rubenstein.

Spicy Roasted Eggplant