Shirataki Hiyashi Chuka

This tangy, refreshing noodle salad is a perfect prelude to the inevitable Christmas binge!


Shirataki noodles are made from the konjacu yam, which makes them gluten-free, low-calorie, high in fiber and curiously gelatinous in texture.  Their name literally means “white waterfall” (isn’t that wonderful?) and since they have little or no flavour of their own, they are perfect paired with this delicious sour and savoury dressing and a colourful selection of different toppings. I was inspired to create my own version of this dish after seeing it on Cooking with Dog : a Japanese online cooking show hosted by a poodle named Francis and one of my favourite things in the world right now. Seriously, check it out, you won’t regret it!

Ingredients (for 2):

400 g wet shirataki noodles

for the dressing:

4 tbsp rice vinegar

3 tbsp soy sauce

70 ml water

1 tsp sugar (the original uses 2 tbsp instead of 1 tsp, but I’m not a great fan of sugar and I find this is more than enough)

1 tsp sesame oil

1 tsp grated ginger

you are free to choose whatever toppings you want, but I used:

1/2 cucumber, in matchsticks

2 small tomatoes, in matchsticks

150 g brown shimeji mushrooms

100 g  enoki mushrooms

a 2-egg omelette, thinly sliced

  • cut the shirataki noodles into slightly smaller pieces using kitchen scissors.  Put them in boiling water for 3 minutes, then drain. In a dry pan, stir them around on high heat till all the remaining water evaporates. This will allow the noodles to absorb the dressing better
  • make the dressing and put 3 tbsp of it in a bowl. Add the noodles and mix well.
  • Put the lightly dressed noodles and the rest of the dressing in the fridge for at least an hour.
  • Prepare your toppings. If using enoki and shimeji mushrooms, separate them, remove the sandy roots and fry them in some coconut oil for a few minutes. (First the shimeji, then the enoki, as the latter have a shorter cooking time).
  • Take the noodles out of the fridge and divide on two plates, arrange the toppings and finish off with the rest of the dressing. Enjoy!


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