Shirataki Noodle Bowl

Delicious noodle bowl loaded with carrots, red peppers, celery, snap peas, cashews, mint and a few slices of perfectly cooked steak. Topped with a Miso Salad Dressing.

Servings3

Prep Time20 min

Cook Time10 min

Ingredients

2 pkgs. House Foods Tofu Shirataki Spaghetti
1 large strip loin steak, salted and peppered
1 Tbsp. butter
Vegetables of your choice, we used matchstick carrots, sliced red peppers, sliced celery, and snap peas
Chopped cashews
Fresh mint

Miso Dressing

1 Tbsp. tamari
1½ Tbsp. white miso paste
1 Tbsp. honey (omit if making vegan)
2 Tbsp. rice wine vinegar
1 Tbsp. ginger root, grated or jarred
1 tsp. garlic, finely minced
1 tsp. sesame seeds
1½ tsp. lime juice
1 Tbsp. sesame oil
Salt and pepper to taste

Cooking Directions

Drain and rinse shirataki noodles and boil for 2-3 min. and drain, set aside to cool.

How to Prep Tofu Shirataki

Heat the butter in a cast iron pan over medium high heat and cook steak depending on thickness until medium rare. Ours was about 3 min. per side for a ¾" steak. Let rest for 5 min.

For the dressing: whisk the miso paste into the soy sauce and then add the other ingredients and whisk well. Set aside.

Place a serving of noodles in the bottom of a bowl. Top with veggies and sliced steak. Add a bunch or two of mint leaves.

Serve with the dressing and have everyone tear the mint into the bowl.

In this recipe

Tofu Shirataki Spaghetti

Traditional Shirataki

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