I couldn't believe it when I saw it. The Fresh Market had this:
shirataki noodles, they have little or no flavor until you add them to a sauce or soup. Then they absorb flavors really well. Okay, all I know about shiratake noodles is that I read about them in a couple of cookbooks. One of them was by Sam Talbot, in The Sweet Life. I follow Gwyneth Paltrow's Goop web site, where she mentioned it. Then I was intrigued to read about a diabetic chef who must have many boundaries in his cooking. But then I read every page of the Top Chef contestant's book, and I was convinced that I could live off his healthy and delicious recipes. I plan to order the shirataki noodles online soon - I haven't been able to find them in any of the stores that I frequent. And believe me, I frequent many! I stand around at work and tell people I never shop anymore, but that's just not counting groceries. Some women post pins of shoes all day on Pinterest, while I'm constantly obsessing over what to cook next!
Be sure to add some sriracha, hoisin, and fish sauce! It will taste like you've been simmering the broth with aromatics for hours and hours like the original made from scratch version.
- Vegetarian Pho Soup Base
- Seafood (shrimp, crab, mussels, for example)
- Noodles - any Asian kind
- Fresh herbs (cilantro, mint, & perilla are all great)
- Condiments: Sriracha Hot Chili Sauce, Hoisin Sauce, and Three Crabs brand fish sauce
- Heat the soup base in a medium sauce pan over high heat.
- Once it is boiling, add the seafood.
- Serve over noodles with fresh herbs and condiments.