Shirataki Noodles with Cashews and Chiles

The Sweet Life By Sam Talbot

Made it,
Loved it.

Serving size 4

I have an appreciation of udon noodles that borders on obsession, but when I want to go lighter on the carbs, shirataki noodles are a nice, low-carb alternative. Because they are made from tofu and yam flour, they have minimal carbs. You can make this dish on the fly too, when you're in a rush. It's clean, light, and well balanced. I stock up on shirataki in Japanese markets around New York, and they are widely available in health food stores and some large supermarkets.

Ingredients

16 oz (2 packages) tofu shirataki noodles
3 Tbsp toasted sesame oil
1 large red onion, diced
4 garlic cloves, finely chopped
2 Tbsp finely chopped fresh ginger
2 fresh jalapeno chile peppers, seeded and finely chopped
2 Tbsp sesame seeds, toasted in a dry skillet
2 Tbsp rice vinegar
2 Tbsp agave nectar
1 tsp sambal oelek chili paste
1 cup low-sodium chicken broth
¼ cup chopped cashews
⅓ cup hand-torn fresh cilantro
2 Tbsp low-sodium soy sauce

Directions

Rinse the noodles under cold running water and drain well, then transfer them to a large bowl and toss with 1 tablespoon of sesame oil to keep them from sticking together.
In a large skillet, heat the remaining 2 tablespoons sesame oil over medium-high heat. Add onion, garlic, ginger, jalapenos, and sesame seeds and cook, stirring frequently, until the onions are translucent and aromatic, 2 to 3 minutes. Add the vinegar, agave nectar, and chili paste, stirring well to combine. Mix in the broth, cashews, cilantro, and soy sauce and cook for 1 to 2 minutes to marry the flavors.
Pour the sauce over the noodles. Let the noodles rest in the sauce for a couple of minutes before serving.