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Ingredients
  • Shirataki noodles: I use angel hair miracle noodles in this recipe.
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  • Tahini: Also labeled as “sesame paste.”
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  • Soy sauce: I use reduced-sodium soy sauce in most of my recipes. I find that traditional soy sauce is too salty. Obviously, you can also use a gluten-free alternative.
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  • Rice vinegar: If you don’t have any on hand, it’s OK to use white wine vinegar instead. I don’t recommend using plain distilled vinegar, though. It’s too sour, in my opinion.
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  • Red pepper flakes: They don’t make the dish very spicy. They just add an extra layer of flavor.
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  • Shredded cabbage: I make life easy and use bagged pre-washed and shredded cabbage.
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  • For garnish: Sesame oil, toasted sesame seeds, and chopped scallions.
Steps
  1. Rinse the noodles, boil them, then drain. This will help get rid of their fishy smell.
  2. Toast the drained noodles in a dry skillet. This step will improve their texture.
  3. Mix together the sesame paste, soy sauce, rice vinegar, and red pepper flakes. Add this mixture and the cabbage to the noodles. Stir to coat.
  4. Transfer to a plate. Top with the sesame oil, sesame seeds, and scallions, then serve.
 

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