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.
You 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...
Ingredients
- 1 oz (28g) cashews
- ABout ½ cup packed fresh basil leaves
- 2 cloves fresh garlic
- Kosher salt
- 1 package of shirataki Noodles like Skinny Noodles
- 1 teaspoon olive oil
Instructions
Chop the cashews, basil and garlic together on a large cutting board with a sprinkle of kosher salt.
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.
After 2-3 minutes, add the cashew-basil mixture and a teaspoon of oil. Toss to combine.
Cook for another 2-3 minutes letting the flavors merge.
Slide onto a plate and enjoy.
I was quite impressed by my creation. The Husband?
Not so much.
That's OK, I didn't think his lunch of processed mac & cheese was all that either.
Love him regardless of his crappy diet. 😉
Click here to see my other Shirataki noodle recipe, Spicy Chickpeas and Shirataki Noodles
📖 Recipe
Shirataki Noodles With Basil and Cashews
Ingredients
- 1 oz 28g cashews
- ABout ½ cup packed fresh basil leaves
- 2 cloves fresh garlic
- Kosher salt
- 1 package of shirataki Noodles like Skinny Noodles
- 1 teaspoon olive oil
Instructions
- Chop the cashews, basil and garlic together on a large cutting board with a sprinkle of kosher salt. You could use a food processor but it would be overkill. Just keep running your knife through it.1 oz 28g cashews, ABout ½ cup packed fresh basil leaves, 2 cloves fresh garlic, Kosher salt
- Drain the shirataki noodles and rinse and dry by spreading on a kitchen towel.1 package of shirataki Noodles like Skinny Noodles
- 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.
- After 2-3 minutes, add the cashew-basil mixture and a teaspoon of oil. Toss to combine.1 teaspoon olive oil
- Cook for another 2-3 minutes letting the flavors merge.
- Slide onto a plate and enjoy.
Diet Noodle Shop
Love cooking with nuts and noodles! We are certainly going to try your recipes and report back. You rock!
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.
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
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. 🙂
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.
roni
I have. LOVE!!
Patricia
I love the look on your husband's face!
Are these noodles made with soy?
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.
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!
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!
Carol
Roni, this looks healthy and delicious! Lol at your husbands face when he's looking at your plate 🙂