Shirataki noodles with lettuce and chili sauce makes a perfect cold accompaniment to veggie-filled stir-fries or simple tofu dishes. This cool dish might remind you of the flavor of Asian summer rolls — without all the soaking, rolling, and fuss.
Combined with crisp lettuce and bottled sweet chili sauce, this cold dish pleases the eye and the palate. Best of all, it’s ready in minutes.
Sweet chili sauce — which tastes just like it sounds, a little sweet and a little spicy — is available in the Asian foods section of well-stocked supermarkets.
For a light meal, this pairs well with easy tofu dishes like Simple Stir-Fried Tofu with Sweet & Savory Flavors and Lemon-Pepper Tofu Steaks.
About shirataki noodles
Popular in several Asian cuisines, shirataki noodles are made with a yam-like tuber called konjac, which is why they’re sometimes referred to as konjac noodles. Shirataki means “white waterfall in Japanese. Here is some further, in-depth info on what are sometimes called “miracle noodles.”
These noodles have a firm, slippery texture. Sometimes tofu is added to them (predictably, these are called tofu shirataki), but several varieties are soy-free. Read the labels if this is a concern for you.
Shirataki noodles are water-packed in small cellophane packages, and can be found in the refrigerated section of natural foods stores and many supermarkets (near the produce section). They come ready to eat (no cooking) and have zero calories. They come in fine angel hair width as well as in flat noodle form, almost like wide rice noodles or fettuccine.
Rinse before using! After opening the noodles, transfer to a colander rinse well, since the water they’re packed in can have a bit of a funky (though completely harmless) aroma. This dissipates with draining and rinsing.
Because they’re so delicate, it’s best to use shirataki noodles in cold dishes such as this one. Recipe is from 5-Ingredient Vegan by Nava Atlas.
- 8-ounce package shirataki noodles
- About half of a head of romaine lettuce
- 1/4 to 1/2 cup chopped fresh cilantro
- 1/4 to 1/3 cup bottled sweet chili sauce, or as desired
- Salt and freshly ground to taste
- Sesame seeds or chopped peanuts for topping
- 2 thinly sliced scallions
- Drain the noodles, then rinse well in a colander. Drain well again.
- Slice the lettuce thinly crosswise. Combine with the shirataki in a serving bowl, then add the cilantro and chili sauce.
- With the tines of a large fork or two, toss the noodles and lettuce together.
- Season with salt and pepper and sprinkle with sesame seeds or peanuts. Toss in either or both of the optional ingredients, and serve.
If you like this easy cold noodle dish, you might also enjoy …
Here are more easy vegan salads & sides.