Shirataki Noodle Stir-fry

(Seriously edited version from podcast. For the full flavor of this recipe, listen to Episode 5 of “A Woman with a Very Large Knife,” which you can find in the podcast section of my website.)

You may have already gotten the good word about them, but if not, shirataki noodles are the bomb. Made from wild yams, or sometimes tofu, they are a low carb alternative to rice. You can get them at the Asian grocery store or on-line. I like Miracle Noodles.

There’s just one thing to know about these noodles: they come in bags of really odd smelling liquid, and you’ll want to dump them straight into the colander and rinse them until the foot-odor scent is washed away. I promise you, it’s worth it.

So choose your protein and veggies for the stir fry. Chicken, shrimp, tofu would all go well with this. And I make a peanut sauce with this loosey goosey method:

Combine a cup of peanut butter with the following:

• 3 TBsp soy sauce
• 1 TBP fish sauce
• 1Tbsp rice vinegar
• 1 Tbps sesame oil
• 1 clove crushed garlic
• red pepper flakes

Stir fry the chicken and veggies as usual in some sesame oil until they are nearly done. Then add the sauce and finish cooking. Adjust the seasoning to taste – I usually end up adding more soy sauce and pepper flakes. Serve it on the shirataki noodles.