Yam noodles, or shirataki, are a very low calorie, high fiber food. These are delicious dressed up with some soy sauce and vegetables (or whatever you have in your fridge) for a fast but healthy meal. Shirataki noodles are mostly found at Asian grocery stores but you might be able to find them in the refrigerated section of your local market.
These brown beech mushrooms caught my eye when I was at my local Asian market. I find it hard to resist a vegetable that looks straight out of a science fiction novel set on a distant planet, but any mushroom will work fine in this stir-fry.
1 teaspoon safflower oil
2 garlic cloves, finely chopped
1x1 inch knob of fresh ginger, finely chopped
80grams/2.8 ounces snow peas, trimmed and halved lengthwise
150 grams/5.29 ounces brown beech mushrooms, trimmed
4 green onions, thinly sliced
2 packages (280 grams/9.8 ounces each) of wet yam noodles bundled, rinsed and drained
2 tablespoons reduced sodium soy sauce
½ teaspoon sesame oil
In a wok, heat the oil over medium. Add the garlic and ginger; sauté for one minute. Add the snow peas and mushrooms; cook for 2 minutes. Add the green onions, noodles, soy sauce and sesame. Allow to heat through for 1-2 minutes. Serve immediately.
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