Friday, October 9, 2015


I love shirataki noodles because they don't require cooking, and you can use them just like you use any "Asian" rice or "Italian" pasta noodle. They come in fettuccine, angel, spaghetti, and macaroni shapes. I have seen all of them in stores except for the macaroni shape. They're usually in the refrigerated section near other tofu products. The brand I usually buy is House Foods. These noodles are gluten free and contain 20 calories per package.

Flat iron is my favorite steak to cook with at home. I make it for dinner often, so the leftovers get thrown in with the noodles for a quick lunch. In Vietnamese restaurants, you can order vermicelli noodle bowls with chicken, shrimp, pork, or spring rolls. I grew up eating these vermicelli bowls made by my mom at home, so over the years I started making them myself. When I discovered the easy shirataki noodles, they became a staple in my home. I spend many mornings at Barnes and Noble drinking caramel lattes, reading the latest cooking magazines and cookbooks, so by the time I tear myself away, I'm usually starving. (I hardly ever eat breakfast because I'm not usually hungry in the morning.) This is a very common lunch at home for me!

Fresh herbs like cilantro and green onions make any Asian noodle dish more "Asian," so this noodle bowl gets tons in it. Much more than what you see above, but I didn't wanna cover up all the meat and the noodles until after the picture. You can serve it with nuoc cham, the traditional Vietnamese sauce, or with nuoc mam gung, which is the same thing but with fresh ginger. Ever since I had this sauce at Pho Van with the duck soup and salad last week, I've been craving more of it!  

For the recipe, click here:

  • 1 package shirataki noodles
  • 1 flat iron steak, about 1 pound
  • 2 tbsp fish sauce, my favorite is Red Boat
  • 1 tbsp liquid aminos or tamari or soy sauce
  • 1 tsp natural cane sugar
  • 1 tsp granulated garlic
  • 1/2 shredded carrot
  • Chopped cilantro
  • Sliced green onion
  1. Marinate the steak in a large sealable bag with the fish sauce, sugar, liquid aminos, and garlic for a couple of hours or overnight.
  2. Remove from the refrigerator 30 minutes before cooking. Broil about 8 minutes per side, depending on the steak's thickness for medium rare. Longer if you prefer. I use a foil lined pan with a rack on it, and flip the steak halfway through cooking.
  3. Let it rest about 15 minutes. Slice thinly against the grain.
  4. Prepare the noodles per package instructions, by draining, rinsing, and microwaving for one minute. Dry between paper towels to remove excess moisture.
  5. Prepare a bowl with the noodles, stop with steak, and finish with herbs.
  6. Pour some ginger fish sauce on top.
Ginger Fish Sauce:
  • Minced ginger from about a 2 inch piece
  • 2 cloves of garlic, minced
  • 2 tbsp fish sauce
  • 2 tsp sugar
  • Chopped Thai chilies, per your spiciness preference
  • Juice of 1 lime
Mix all ingredients, then adjust to taste.

1 comment:

  1. Nice to read your article! I am looking forward to sharing your adventures and experiences.