Monday, March 10, 2014

Cooking Lab - Skinny Shirataki Noodle with Natto & Fishcake Salmon Roll

Shirataki  are Japanese noodles that are so low in calories and carbs; it is hailed as the 'miracle noodle' that is probably why Japanese Women don't get fat.

(c) GMV - Got My Vote!

For those who are health conscious or on a diet, Shirataki is a good substitute to your normal pasta. 

Home-made Fishcake wraps (special version) :D, broccolini and Natto are added to this dish for nutritious value.


- Japanese Shirataki (angel-hair) Noodle x 1 packet 
- Japanese Natto x 1 packet 
- Fresh Broccolini x 1 bunch 
- Fish Cake Sheets x 2 
- Pre-made Smoked Salmon Rillettte 50g 
- Udon Soy Sauce 3T/s 
- Nori Flakes 5g 
- Cooking Oil 3T/s 

1. Drain the Shirataki Noodles from its package liquid. Rinse the noodles under running water to remove the fishy smell and rinse them really well. 
2. In the meantime, start on the Fish Cake Rolls.

3. Spread the Smoked Salmon Rillettes evenly on Fishcake sheets. Roll up and secure with toothpicks. (Please see my previous entry for smoked salmon rillette recipe)

See Smoked Salmon Rillette Recipe Here
4. Shallow pan-fry the Fish Cake Rolls on medium heat for 1-2 minutes or until crisp and golden on the outside. Slice into pieces.

5. In the same fry pan, add more cooking oil and a dash of salt. Quickly stir fry the broccolini till vibrant green. Remove and set aside.

6. Combine the udon sauce with 2 cups of water in a pot. Boil the Shirataki Noodles in the udon broth for 3 minutes.

7. Mixed the accompanied Natto Sauce and mustard dressing to the Natto Beans. Combine well until gooey.

8. Plate the braised Shirataki Noodles on serving platter. Place the Broccolini, Natto and Fish Cake Wrap on the sides.

9. Garnish with Nori Flakes and serve!

Healthy and delicious at the same time.