EMMA BASIC Shirataki Noodles
Get inspired by Ching-He Huang while she makes Spicy Mushroom Shirataki Noodles
Ingredients
- 1 tablespoon rapeseed oil
- 2 cloves garlic, peeled and finely chopped
- 1 tablespoon red chilli, deseeded and finely chopped
- 200g fresh Shitake mushrooms
- 1 tablespoon mirin
- 2 tablespoons tamari
- 2 packs of Emma Basic Shirataki noodles, drained, rinsed
- 1 tablespoon dark soy sauce
- 1 tablespoon cornflour mixed with 1 tablespoon cold water
- 3 spring onions, washed, top and tailed, finely sliced into rounds
- 50g toasted pine nuts
- 1 pinch of dried chilli flakes
Serve with
- 1 pinch dried chilli flakes
- 1 tablespoon Chilli oil
Method
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Rinse the Shirataki noodles in cold water, drain and set aside.
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Chop garlic, chillies, spring onions and fresh shitake mushrooms.
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Heat the wok over high heat and add the rapeseed oil. Add the garlic and chilli and stir for a few seconds, then add the mushrooms and toss cooking. Add the mirin, Tamari and toss well.
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Add the shirataki noodles. Stir to mix. Season with 1 tablespoon of dark soy sauce. Mix 1 tablespoon of cornflour with 1 tablespoon of cold water to make a cornflour slurry and pour into the dish. Mix well.
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Sprinkle over spring onions and toasted pine nuts and a pinch of dried chilli flakes. Take off the heat and transfer to a serving plate and eat immediately. Serve with a quick homemade chilli oil by mixing dried chilli flakes and chilli oil.