Shirataki noodles
Thin translucent noodles of the konjac plant tuber, almost calorie- and carb-free, gluten-free, with a neutral taste, as a low-carb substitute for pasta and noodles.
Shirataki noodles are thin translucent noodles of the tuber of the konjac plant (glucomannan), almost calorie- and carb-free, gluten-free, slightly rubbery-springy, with a neutral taste that absorbs sauces well. They are rinsed, blanched with boiling water and dried in a dry pan, then served with cream, tomato, cheese and Asian sauces, in soups, bowls and wok stir-fries as a low-carb substitute for pasta and noodles.
Recipes with this ingredient
Turkey wok is a vibrant dish of Pan-Asian cuisine that combines tender meat, spicy sauces, and crunchy vegetables. Its history is closely tied to the tradition of quick frying in a hot wok, which preserves the juiciness of the ingredients and gives them an appetizing caramelized crust. Turkey enhanced with tomato sauce and spicy chili acquires a rich flavor that harmonizes with sweet ramiro pepper and smoky bacon notes. The addition of shirataki noodles makes the dish light yet nutritious, while the wok cooking process ensures deep aroma. It is perfect for those who appreciate the balance between spiciness and softness, tradition and modern culinary trends.
9
2
15
Turkey wok is a refined dish of Pan-Asian cuisine that combines tender turkey meat, fragrant enoki mushrooms, and spicy kimchi sauce. Shirataki, a light and low-calorie noodle, absorbs the rich flavors of coconut cream and spices, creating a perfect blend of textures. Sesame adds a nutty note while cilantro refreshes and highlights the spicy accents. The origins of this dish trace back to Eastern culinary traditions where high-temperature cooking in a wok reveals the depth of flavors in each ingredient. Turkey wok is suitable for both everyday dinners and special occasions, impressing guests with its exotic yet balanced taste. It can be easily adapted by adding more spices or vegetables to make it even richer and brighter.
10
2
20
Alexey Fomichev, brand chef of Menza, shared the recipe with us.
12
4
30
Recipe from the book by Thibault Villanova "Cooking like in anime. Recipes for real otaku!".
14
4
75
