Shirataki Noodles With Basil and Cashews

http://greenlitebites.com/2013/08/07/shirataki-noodles-with-basil-and-cashews/
Shirataki Noodles with Basil and Cashews - done

This is the second time I’m using shirataki noodles for a recipe and I feel the need to explain as I know they are a polarizing product.

Some people only see them as a diet ploy because of the way they are marketed with names like “Skinny” and “Miracle.” They also have a funny smell and, unless you figure out how to prepare them, they can be quite gross.

However, I’ve learned how to work with them and love having them in my arsenal, err, pantry.

Shirataki Noodles with Basil and CashewsYou could replace the shirataki noodles in this recipe with anything you like — spaghetti, rice noodles, lo mein — they should all work. You just want something that can be tossed with the cashews and basil because that’s the tasty part!

I don’t really know where this idea came from. I was thinking of making a quick peanut sauce and before I knew it I had cashews in my hand. Then I looted by basil plant, added some garlic and BAM. So simple and so tasty!

Here’s what I did…

  • 1 oz (28g) cashews
  • ABout 1/2 cup packed fresh basil leaves
  • 2 cloves fresh garlic
  • Kosher salt
  • 1 package of shirataki Noodles like Skinny Noodles
  • 1 tsp olive oil

Chop the cashews, basil and garlic together on a large cutting board with a sprinkle of kosher salt.

Shirataki Noodles with Basil and Cashews - "Sauce"

You could use a food processor but it would be overkill. Just keep running your knife through it.

Drain the shirataki noodles and rinse and dry by spreading on a kitchen towel.

Heat a skillet over medium-high heat and spray with non-stick cooking spray. Add the noodles and dry them out a bit in the pan. Tongs work great to separate the noodles.

Shirataki Noodles with Basil and Cashews - noodles

After 2-3 minutes, add the cashew-basil mixture and a teaspoon of oil. Toss to combine.

Shirataki Noodles with Basil and Cashews - cooking

Cook for another 2-3 minutes letting the flavors merge.

Slide onto a plate and enjoy.

Shirataki Noodles with Basil and Cashews - done

I was quite impressed by my creation. The Husband?

Not so much.

Shirataki Noodles with Basil and Cashews - the husband gross

That’s OK, I didn’t think his lunch of processed mac & cheese was all that either.

Shirataki Noodles with Basil and Cashews - the husband gross 2

Love him regardless of his crappy diet. ;)

Click here to see my other Shirataki noodle recipe, Spicy Chickpeas and Shirataki Noodles

Approx Nutritional Information per serving
Servings Amt per Serving
1 Entire Recipe
Calories Fat Fiber WWPs
230 18g 1g old: 6 new: 6
Sugar Sat Fat Carbs Protein
1g 4g 12g 6g
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Posted in: 6 WWP, 6 WWPP, Lunch Ideas, Pasta Ideas, Vegetarian Ideas
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6 Comments and 4 Replies

  1. Elizabeth

    Roni, I’m really interested in shirataki noodles but am put off by the wide disparity of opinions about them.

    I just read your post re chickpeas and the noodles, do you think that pan frying them really helps in their taste? Please post your tips to making them palatable if possible.

    Many thanks!

    1. roni

      I’m not sure if it effects the taste as much as the texture. They are kind of a soggy glob otherwise. The only way that works for me is to….

      1. Rinse in a strainer
      2. Drain as much water as possible.
      3. Spread noodles on a towel and spread out to absorb as much water has possible.
      4. Dry out in a heated non-stick skillet tossing with tongs.
      5. Add sauce or flavors.

      Hope that helps!

  2. Angela @ Honey, I Shrunk the Mom

    Last night we were at our local fair and someone had entered a very large and very pretty green plant. Luckily the tag/label was still inside the pot and it was a Basil Mint plant. I had never heard of that before! Have you? It smelled soooo good! It as very pretty, too.

    1. roni

      I know he cracks me up! No they are not soy, they are made from the root of a plant called Konjac – I think it’s Japanese.

  3. Cindy

    Roni, I’m really impressed with how tolerant you are with the husband’s eating ‘preferences’. I always have to make some snide comment like ‘go to hell if you don’t like it’ or ‘starve for all I care’, etc. when I cook something super healthy. Last night I added some finely shredded carrots )along with other veggies) to a pasta sauce and he complained. I retorted with ‘pick ‘em out if you don’t like ‘em in there. Still laughing at his expression. lol

    1. roni

      Well in this case I was cooking for myself but at dinner, yea, it gets annoying. We seem to meet each other in the middle. He deals with my crazy ideas and I deal with his pickiness. But I do agree with your philosophy and do tell him to just eat and shut up or make his own dinner. :)

  4. Sasha

    That looks great! I love how you place the serving, sugar, fats and all that stuff above. It’s really helpful and useful. ANyways great recipe. Looks delicious and healthy too.

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