Pho Inspired Yaki Shirataki

Had a bunch of left over fresh herbs and seitan, so I wanted to do something southeast asiany again.  Shirataki, if you haven’t messed with it, is a tofu based noodle.  You can get it at every grocery store and most good bodegas.  Most of the time when I cook with it it turns out crappy, but this was pretty good.  I think the key is to stir the noodles with a fork as they pan fry.  They are pretty clumpy so its tough the get all the ingredients intertwined, but with a fork its easier.  Also, this time I took the time to rinse off the shirataki for a good half hour and I think it helped.  They have a strong flavor that is distracting if trying to use them in a light dish, rinsing takes that away.

Recipe_

start rinsing 3 packs shirataki(drain and repeat for a half hour)
saute seitan in a peanut oil over high heat, add pepper

after browned add sliced white onion and red pepper(save a little for later)

when onions are translucent add a sliced clove of garlic, and teaspoon of fresh ginger and chopped jalepenos(save some)

not long after add shirataki and start stirring to incorporate all the ingredients

allow shirataki to release water and pour out extra liquid

add fresh oregano, mushrooms and sliced white cabbage

add some ponzukeep stirring, let cabbage and mushroom soften

add saved red peppers and jalepenos(diced), plus handful each of chopped basil and cilantro, kill heat

 
serve with more chopped basil and cilantro, squeeze fresh lime and garnish with gomasio

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s