Ingredient:
1 packet shirataki noodles
50g cooked ham
1/3 cucumber
1 small carrot
6 cherry tomatoes
for the sauce:
4 tbsp soy sauce
2 tbsp rice vinegar
1/2 tbsp sesame oil
3/4 tbsp mirin
1/3 tsp karashi mustard powder
pinch of black sesame seeds (optional)
1/2 tsp gochujang chilli paste (optional)
Method:
Begin by grabbing a bowl and mixing all the sauce ingredients together with a fork. You can change the quantity of karashi mustard or gochujang to adjust the spiciness.
Next, open the shirataki packet and drain the shirataki noodles in a colander. Rinse them with clean water a couple of times before boiling them in a pan of water for a few minutes.
While your shirataki are boiling, peel and cut the carrot. De-seed and cut the cucumber and ham into strips so they become easier to mix with the shirataki and chop the cherry tomatoes into segments.
Once your noodles are ready, drain them in the colander and let them cool down for a few minutes. Cut them into three equal lengths on a cutting board so they are easier to eat.
Taking a salad bowl mix the shirataki and vegetables together. Finally, coat with the sauce and mix again. You can serve your shirataki salad as a starter for 2 or a main for 1.
1 packet shirataki noodles
50g cooked ham
1/3 cucumber
1 small carrot
6 cherry tomatoes
for the sauce:
4 tbsp soy sauce
2 tbsp rice vinegar
1/2 tbsp sesame oil
3/4 tbsp mirin
1/3 tsp karashi mustard powder
pinch of black sesame seeds (optional)
1/2 tsp gochujang chilli paste (optional)
Method:
Begin by grabbing a bowl and mixing all the sauce ingredients together with a fork. You can change the quantity of karashi mustard or gochujang to adjust the spiciness.
Next, open the shirataki packet and drain the shirataki noodles in a colander. Rinse them with clean water a couple of times before boiling them in a pan of water for a few minutes.
While your shirataki are boiling, peel and cut the carrot. De-seed and cut the cucumber and ham into strips so they become easier to mix with the shirataki and chop the cherry tomatoes into segments.
Once your noodles are ready, drain them in the colander and let them cool down for a few minutes. Cut them into three equal lengths on a cutting board so they are easier to eat.
Taking a salad bowl mix the shirataki and vegetables together. Finally, coat with the sauce and mix again. You can serve your shirataki salad as a starter for 2 or a main for 1.
