JAPANESE STYLE FRIED SHIRATAKI NOODLES

Key Ingredients

Serves 2

1 pack of 200g Shirataki noodles

¼ tsp salt; 1 tbsp toasted sesame oil; 1 garlic clove, minced

½ Onion, thinly sliced; ¼ Carrot, cut into thin strips

¼ Red pepper, thinly sliced

4 fresh shiitake mushroom, thinly sliced

A handful of baby spinach

1½ tbsp soy sauce; 1½ tbsp mirin

Toasted white sesame seeds

Shiritaki or Konjac Noodles are made from the root of the Konjac plant - an Asian vegetable. Known as a wonder food, they contain hardly any calories, carbs or fat and are bursting with fibre. Our konjac noodles are gluten free, organic, wok ready and suitable for vegetarians. This simple, stir-fry noodle dish is a really healthy option and is easy to rustle up in a matter of minutes.

For more recipes, check out www.yutaka.london.

Bring water to the boil in a large saucepan. Add a pinch of salt and cook the shirataki noodles in boiling water for 3 minutes. Transfer to a colander drain and cool. Set aside
Heat the toasted sesame oil in a large frying pan over medium-high heat, fry the garlic, onions, carrot, red pepper and shiitake mushrooms. Stir fry until all the vegetables are coated in oil
Turn heat to low and add the shirataki noodles, baby spinach, soy sauce and mirin. Gently stir to combine until noodles are seasoned. Top with toasted sesame seeds

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