There’s a lot of stuff I’m pretty good at cooking. But I will readily admit that the whole continent of Asia holds a bevy of spices and flavor profiles that at once confound me.
But recently, I learned how to make a super simple salad that is at once satisfying, low calorie and truly tasty.
I combine tofu shirtaki noodles (20 calories per serving and gluten free) with prepared Japanese style Asian sesame seaweed salad (the kind you get at your local sushi restaurant) and raw snap peas. Just before serving, I add some toasted black sesame seeds for color contrast.
For added protein and veggies, try adding cold cubed chicken, shredded carrots, thinly sliced raw bok choy and shitake mushrooms. Easy, healthy and totally guilt free, this salad takes less than 5 minutes to prepare. If I can do it, you can too. It’s that easy.
SEAWEED NOODLE SALAD
Serves 4 to 6 as a side dish.
3 bags tofu shirataki noodles*, drained, rinsed thoroughly in 3 changes of cold water and drained well
3 Cups prepared, dressed Japanese seaweed salad
1 Cup snap or snow peas, trimmed
1 tsp. toasted black sesame seeds (for garnish)
Combine the noodles, seaweed and snap peas in a bowl. Toss well until fully dressed and
garnish with sesame seeds.
Cook’s Note: This is a great side dish to serve with grilled steak, chicken, salmon or Tuna. The noodles can be found in most local supermarkets either in the produce section or dairy section near the vegetarian and soy products. Look for clear bag of noodles in water.
