In this series, our Head Chef Elana Karp shares the recipes for dishes she’s dreamed about.
When I’m dieting, I always crave asian food. Weird, I know. I think it’s something about the savoriness of foods doused in soy sauce. In January, I always try to eat a bit lighter, to make up for all the cocktails and delicious hors d’ouevres I indulged in in December, so my asian food cravings really take offf. Shirataki noodles are the perfect, super light way to satisfy that desire in January. They’re easy and quick to cook, and they take on the flavor of whatever they’re in. This recipe has all the flavors and textures that I want on a cold winter night, plus, I can feel good about eating it!
1 bag shirataki noodles
1 cup shredded carrots
4 oz shiitake mushrooms
4 oz cremini mushrooms
1 cup broccoli florets
1 clove garlic
1/2 oz ginger
¼ cup low sodium soy sauce
1 tablespoon sesame oil
1 tablespoon white sesame seeds
1 tablespoon peanut butter
Cook shirataki noodles according to packaging. (Skip the step where you dry them in a pan, since you’ll do that later on.) Wipe mushrooms dry with a damp paper towel and cut into .25-inch slices. Peel ginger and mince. Mince garlic. Trim and discard scallion roots and thinly slice.
In a medium bowl whisk together peanut butter and 1 teaspoon warm water until smooth. Add soy sauce, sesame oil, and scallion and whisk to combine.
Heat ½ tablespoon canola oil in a medium pan over medium heat. When oil is shimmering add mushrooms and cook until golden and crisp, about 2–3 minutes per side. Add garlic, ginger, broccoli, and carrots and stir to combine. Cook for 1–2 minutes. Season with salt to taste.
Add noodles and sauce to pan with vegetables and stir to coat. Simmer until sauce has thickened, about 2 minutes.
Serve in bowls and garnish with sesame seeds and Sriracha. Enjoy hot or cold!