I grabbed the package and set to making my now famous spicy peanut noodles. Before Rosie was diagnosed with a peanut allergy I would make this dish almost weekly. Since then, never for the family, rarely just for me.
The "noodle" preparation instructions are fairly easy. You must first rinse the product well to get rid of its "authentic" aroma. I read that this is really a fishy aroma. I rinsed the ersatz noodles very well in a colander to avoid any unpleasantness. Then one can either microwave the product for 1 minute or parboil for 2. I chose the microwave (I was really hungry). As it cooked, I whisked together the dressing, and then dumped in the noodles when they finished cooking.
Although I feel the price is high for the portion size, I do think the convenience and nutrition outweighs the price. As well, the Shirataki noodles are no more expensive than your average gluten free package of noodles. As far as nutrition goes, there are only 40 calories for the whole package, 1 gram fat, 4 grams fiber and 6 grams carbohydrates. That's pretty good in my book! I would like to see larger packages that are more appropriate for family sized dishes.
Overall, I thoroughly enjoyed my noodle dish made with the Shirataki noodles, and especially enjoyed the ease and quickness of prep. I decided that Shirataki noodles could be the Ramen of the gluten free world!
This recipe won me a finalist position in a Crisco sponsored cooking contest. I didn't win, but the recipe is a "winner" according to family and friends. You may also substitute 1-12 or 16- ounce package gluten free brown rice spaghetti for the Shirataki noodles.
In a medium sized mixing bowl, whisk together next 7 ingredients. Pour sauce over noodles and toss well to coat. Sprinkle with sesame seeds and scallions.
May be served warm, or cold. Toss before serving.