New Castle News

All About You ...

April 20, 2013

Culinary Conversation: Trendy shirataki noodles with napa cabbage

NEW CASTLE — Since tofu shirataki noodles hit grocery shelves just a few years ago, they’ve moved out of the Asian groceries and health-food stores and into mainstream markets.

That’s because everybody likes them. What’s not to like about a bouncy, springy white noodle with 20 calories, half a gram of fat and only 3 grams of carbs (2 of which are dietary fiber) per 4-ounce serving?

If you’re trying to be healthier in general or just worried about the upcoming swimsuit season, shirataki noodles can be your friend.

Shirataki noodles are a Japanese invention, made from the starch of the konjac yam root. This "starch" is composed of glucomannan, a dietary fiber. When made with konjac only, the noodles are transparent and have no food value whatsoever. Tofu is sometimes added to give a white appearance and some nutrition.

The noodles are a good pasta substitute, and are a welcome addition to the diet of those eating gluten-free, reduced-calorie or reduced-carb meals.

When preparing tofu shirataki, empty from the package and drain, and rinse well if you don’t enjoy the "shrimpy" odor. Use as is, or stir very briefly in a hot, nonstick pan to firm the noodles slightly. Serve as soon as you mix the noodles with sauce or broth, because shirataki noodles can shrink and give off moisture when hot.

Shirataki noodles are traditionally served in soup, but can be tossed with stir fry or even with Italian-style pasta sauces.

Tofu shirataki noodles with Napa cabbage

Serves 2

  • 1 tablespoon canola or grape-seed oil
  • 2 cloves garlic, minced
  • 1/2 cup shredded or fine julienne carrot
  • 2 cups thinly sliced napa cabbage
  • 2 tablespoons sugar
  • 2 tablespoons white or regular soy sauce
  • 1 teaspoon sesame oil
  • 1 8-ounce package tofu shiratake noodles
  • 2 teaspoons sesame seed, toasted



Heat the oil in a wide skillet and add the garlic. Fry for 1 minute, but do not let the garlic brown. Add the carrot and cabbage and fry, stirring frequently, for 3 to 5 minutes.

In a separate bowl, mix the sugar, soy sauce and sesame oil. Add to the skillet, toss and add the shirataki noodles. Toss just long enough to heat.

Serve immediately, garnished with the toasted sesame seed.

 

1
Text Only | Photo Reprints
All About You ...
  • Ramsey.jpg Dave Says: Retirement savings trump college fund

    “Dave Says” is a weekly column featuring financial advice from nationally syndicated radio host Dave Ramsey. His column is filled with timely, relevant questions and answers taken from actual letters and calls on Ramsey’s radio progam, “The Dave Ramsey Show.”
     

    April 25, 2014 1 Photo

  • Brothers.jpg Lori Brothers: Healthy food comes from a healthy Earth

    I am proud to know that Earth Day originated in the U.S. but became recognized worldwide by 1990. I can remember ordering baby trees to plant in celebration of Earth Day.

    April 24, 2014 1 Photo

  • stright.jpg Sarah Stright-Hartley: These pastels will put a spring in your step

    Is it just me or are pastels ubiquitous with spring? Once the season hits, they're everywhere. It's taken me awhile to jump on the pastel bandwagon and even still I can't wear them head to toe like some women do.

    April 23, 2014 3 Photos

  • Kali.jpg Kali Davies-Anderson: Experiment proves cake really is a slice of heaven

    There are few things on this earth and beyond that I love more than cake.  I love my family, I love my friends, I love Jesus, and I love cake — and not necessarily in that order (sorry, family).

    April 22, 2014 1 Photo

  • peaches.tiff Your Summer Treats: Poor peach crop expected

    Local peaches may be scarce in Lawrence County this summer. County fruit farmers are watching their peach trees closely, not sure how badly they were damaged by the winter’s extreme cold.

    April 21, 2014 1 Photo

  • Hudson.jpg Culinary Conversation: Think globally, cook locally

    Another set of bookshelves might be necessary at my house very soon. It’s been a bountiful week. Edie Majesky of New Castle, who I have known most of my life, is aware of how much I love collecting old cookbooks.

    April 19, 2014 1 Photo

  • Ramsey.jpg Dave Says: Problems with no credit score?

    “Dave Says” is a weekly column featuring financial advice from nationally syndicated radio host Dave Ramsey. His column is filled with timely, relevant questions and answers taken from actual letters and calls on Ramsey’s radio progam, “The Dave Ramsey Show.”
     

    April 18, 2014 1 Photo

  • Brothers.jpg Lori Brothers: Play with names — not with your food

    Do you remember being told, “don’t play with your food” when you were a child?  Or maybe you’ve said this to your own children or grandchildren. I’ve heard stories about kids slipping food under the table to the dog or stuffing Brussels sprouts into their pockets to get out of the pain of eating them.

    April 17, 2014 1 Photo

  • stright.jpg Sarah Stright-Hartley: A T-shirt dress can be a three for all

    I love finding pieces that can be worn for just about every portion of my life.  From daytime, to work, and then on a date with my husband, I like pieces that can go the distance.

    April 16, 2014 2 Photos

  • ivy_bday.jpg Kali Davies-Anderson: Happy birthday, Miss Ivy!

    This week I would like to take time out of my usual ramblings to wish my second born daughter, Ivy, a very, very happy first birthday!

    April 15, 2014 2 Photos

House Ads
Poll

It’s been a unique week on the marriage front. Actress Jodie Foster married her longtime girlfriend, while a lesbian trio that wed last year, who bill themselves as a “throuple,” have announced they are expecting. What’s your take on alternative unions?

I’m against it. I believe in one man, one woman.
I’m OK with it. As long as they’re adults, they can marry whoever they want.
A lesbian “throuple?” Really? SMH.
     View Results