Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp

A tofu shirataki noodle salad with a rainbow of veggies and shrimp in a tasty Korean-style dressing that is served cold; perfect for a hot summer day!

  • Servings
    4
  • Prep Time
    15 Min
  • Cook Time
    0 Min

Cooking Directions

For the dressing:

  • Mix everything together.

For the salad:

This recipe was created by Closet Cooking.

Ingredients

For the dressing:

  • 2 Tbsp. rice vinegar or lime juice
  • 1 Tbsp. reduced sodium soy sauce (gluten-free or tamari for gluten-free)
  • 2 tsp. toasted sesame oil
  • 2 tsp. gochugaro (Korean chili pepper flakes) or aleppo pepper or red pepper flakes
  • 2 tsp. sesame seeds, toasted
  • 2 cloves garlic, chopped
  • 1 tsp. honey or sugar
  • 1 green onion, finely sliced

For the salad:

  • 1 pkg. House Foods Tofu Shirataki Noodles, drained and rinsed
  • 8 ounces cooked shrimp, peeled and chilled
  • 4 cups lettuce, shredded
  • 1 cup cucumber, julienned
  • 1 cup carrot, julienned
  • 1 cup red cabbage, shredded
  • 1 yellow pepper, julienned
  • ¼ cup green onion, sliced
  • ½ cup kimchi (optional)

Nutrition

Amount per serving
Calories 170
Fat 4.7g
Saturated Fat 1g
Cholesterol 119mg
Sodium 306mg
Carbohydrates 17g
Fiber 3.7g
Sugar 6g
Protein 15.2g
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