Shirataki Noodle Salad
Shirataki Noodle Salad
Ingredients
- 150 grams tofu, or 100 grams low fat paneer
- 150 grams shirataki noodles
- 1/2 cup shredded cabbage
- 1/2 carrot, shredded
- 1 teaspoon olive oil
- salt, as needed
- mixed herbs, as needed
For the Sauce
- 1 teaspoon peanut butter
- 1 tablespoon Schezwan chutney
- 1 tablespoon red chilli sauce
- 1 teaspoon honey
- 1 lemon, juice of
- 1 tablespoon soy sauce
- salt, to taste
Instructions
- 1
Toss the tofu (or paneer) with salt and mixed herbs, ensuring it's evenly coated.
⏱️ 2 min
- 2
Heat a pan over medium-high heat and add the olive oil. Once hot, add the seasoned tofu and cook until golden and crispy on all sides, about 5-7 minutes. Remove from the pan and set aside.
⏱️ 7 min
- 3
In the same pan, add the shredded cabbage and shredded carrot. Sauté on high heat for 1-2 minutes, stirring frequently, to keep them slightly crunchy.
⏱️ 2 min
- 4
In a small bowl, whisk together the peanut butter, Schezwan chutney, red chilli sauce, honey, lemon juice, soy sauce, and salt until well combined and smooth.
⏱️ 2 min
- 5
Add the shirataki noodles, sautéed veggies, and crispy tofu to a large bowl.
⏱️ 1 min
- 6
Pour the prepared sauce over the ingredients in the large bowl.
⏱️ 1 min
- 7
If your bowl has a lid, close it tightly. Otherwise, cover with plastic wrap or use another large bowl to create a seal. Shake everything together vigorously until all ingredients are well coated with the sauce.
⏱️ 1 min
- 8
Serve the Shirataki Noodle Salad immediately.
Kitchen Tools
Nutrition Facts (per serving)
Shirataki Noodle Salad
- 150 grams tofu, or 100 grams low fat paneer
- 150 grams shirataki noodles
- 1/2 cup shredded cabbage
- 1/2 carrot, shredded
- 1 teaspoon olive oil
- salt, as needed
- mixed herbs, as needed
For the Sauce
- 1 teaspoon peanut butter
- 1 tablespoon Schezwan chutney
- 1 tablespoon red chilli sauce
- 1 teaspoon honey
- 1 lemon, juice of
- 1 tablespoon soy sauce
- salt, to taste
Instructions
- 1
Toss the tofu (or paneer) with salt and mixed herbs, ensuring it's evenly coated.
⏱️ 2 min - 2
Heat a pan over medium-high heat and add the olive oil. Once hot, add the seasoned tofu and cook until golden and crispy on all sides, about 5-7 minutes. Remove from the pan and set aside.
⏱️ 7 min - 3
In the same pan, add the shredded cabbage and shredded carrot. Sauté on high heat for 1-2 minutes, stirring frequently, to keep them slightly crunchy.
⏱️ 2 min - 4
In a small bowl, whisk together the peanut butter, Schezwan chutney, red chilli sauce, honey, lemon juice, soy sauce, and salt until well combined and smooth.
⏱️ 2 min - 5
Add the shirataki noodles, sautéed veggies, and crispy tofu to a large bowl.
⏱️ 1 min - 6
Pour the prepared sauce over the ingredients in the large bowl.
⏱️ 1 min - 7
If your bowl has a lid, close it tightly. Otherwise, cover with plastic wrap or use another large bowl to create a seal. Shake everything together vigorously until all ingredients are well coated with the sauce.
⏱️ 1 min - 8
Serve the Shirataki Noodle Salad immediately.