• Miwa

Low carb and rich in fiber noodle salad with sweet& sour dressing

最終更新: 4月29日


Although we are stuck in the house, the season is gradually shifting.

In last couple days, it has been pretty warm in Tokyo.

When the summer is here, I start craving for easy fresh salad even more.

Today’s dish is what I often make over the summer, which I never get bored with.


My Low carb and rich in fiber noodle salad!!

I’m using KONYAKU NOODLE instead of using regular noodle.

Konyaku is made of type of yum which contains full of fiber. It is also known as a low-carb ingredients. Some people make a pasta with it. It can be any kind of noodle substitution.

You can find it any of Japanese local supermarket in Japan.

How about your country?


Even though, Konyaku is not available, dressing I’m going to introduce here will go with any type of vegetables.

If you want to stick to noodles, swapping to vegetable noodles are smart option.

If you are not seeking for the low carb, swapping to rice noodle is an another option!


I hope you can try making dressing for add more variation to your salad.

Please tag me if you ever make it!

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Leave the comment on my Instagram and youtube for any feedback or questions♡

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→ 

This is how the shirataki look like.

Make sure to boil the Shirataki before you eat it.












Toss everything when you eat it!





<Yield> 5 servings


<Prep time> 5 mins


<Cook time> 7 mins


<Ingredients>


230g of konyaku noodle

¼ carrot

½ cucumber

100g of bean sprout

4 crab sticks



・Dressing

4 tbsp of sushi vinegar

2 tbsp of soy sauce

3 tbsp of toasted sesame oil

1 tbsp of grounded sesame seed



<Optional toppings>

thinly sliced egg omelette

coriander

ham

avocado

chili oil

Japanese mustard



<Directions>

1:Mix all the seasoning (sushi vinegar, soy sauce, toasted sesame oil and sesame seed) for dressing.


2:Shred the cucumber and carrot in match sticks. Sprinkle the salt on carrot and massage them well. Leave it for 10mins. When it starts to wilt, squeeze the excess moisture.

Boil bean sprouts and let it cool down.


3: Boil the konyaku noodle for 1min to remove the earthy smell. Drain and let it cool down.


4: On you plate, make a bed of Konyaku noodle, then pile cucumber, carrot, crab sticks by shredding them, and bean sprout. Drizzle dressing over. Garnish some coriander. Ready to be enjoyed.

Toss everything together and dig in!!

Together with Japanese mustard and chili oil is my favorite way to eat.

<Note>

Variations:

-the vegetable can be anything can be eaten as raw.

-If you are plant based,perfectly ok to leave crab stick.


Suggestions:

-Konnyaku itself has a strong earthy flavor. Make sure to remove it by boiling for 1min.

-Sushi vinegar already contains salt and sugar. If you are using a regular vinegar, make sure to season with salt and sugar.


<Storage time>

Store it in a airtight container in the fridge for 3 days.



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