Phenomenal Cold Peanut Butter Soba Noodles with Tofu Shirataki. ketorecipes

So I made this recipe using about three other recipes combined and it turned out sooooo good. If the consistency of shirataki is a turn off for you, try this. The combination of dehydrating the noodles in a pan over low heat and letting them sit in the sauce over night makes them very close to a real noodle consistency. I was shocked by how well this worked. You won't be disappointed. It seems like a lot, but it's really easy to do and only takes about thirty minutes. I'd double or triple the recipe so you have some for a few days to snack on or add to a meal.

Noodles:

4-8 ounces frozen edamame

8 ounces tofu shirataki noodles (spaghetti style)

2 tsp chicken base

Two large garlic cloves, minced

4-8 ounces mushrooms (sliced)

2 tsp sesame oil

Sauce:

~1 tbsp Crunchy peanut butter (no sugar added)

~1 tbsp rice wine vinegar

~2 tsp low sodium soy sauce

~2 tsp sesame oil

So you fill a pot with water and set it on high. While waiting for this to boil, put the shirataki noodles in a colander and run water over them in the sink, agitating often. You will continue rinsing and agitating until you are done with the edamame step. When the water boils, dump in the frozen edamame and wait for the water to return to a boil, then set a timer for 5-6 minutes.

During this step, put the peanut butter, rice wine vinegar, soy sauce and sesame oil together in a bowl. Use a whisk to thoroughly mix the ingredients. Taste the sauce and make any adjustments to your preference.

When the timer goes off, scoop the edamame out of the pot and add the chicken base. Dump the shirataki noodles in the boiling water and boil for ten minutes. Take this time to prep the mushrooms and garlic. Deshell the edamame and toss them in the sauce and sit them to the side (you can refrigerate them if you want to eat the dish shortly after preparing it).

When the timer goes off, drain the noodles. Put the noodles in a clean pan over low heat. Flip and stir the noodles to release steam so as to dehydrate the noodles as much as possible. Continue doing this until the end of the next step.

In a separate pan, heat the sesame oil on medium and toss in the garlic and mushrooms. Allow these to cook until the mushrooms reach a texture and coloration that you like.

Add the noodles and the mushrooms to the sauce and mix thoroughly. You can eat this right away, but I recommend letting them sit in the refrigerator for around 12-24 hours. This makes two servings.

Submitted March 10, 2015 at 04:24AM by Menagerii http://ift.tt/196GPOl ketorecipes