Meatless Monday: Sesame “Miracle” Noodles

There’s a reason shirataki noodles are branded as “Miracle Noodles.” These translucent, gelatinous Japanese noodles, which are made from the konjac yam, are low in calories and carbohydrates and can be substituted in a variety of recipes that call for pasta.

But, unlike generic, boxed spaghetti, shirataki noodles come pre-packaged in liquid, portioned out in a plastic bag that gets refrigerated. The noodles are watery and have a faint, fishy smell (even though they’re 100% vegan), which comes from the plant they are made from. To help eliminate the smell of the packing liquid, shirataki noodle manufacturers recommend rinsing, draining and drying the noodles before using them in dishes.

When cooking with shirataki, remember texture: It’s more like the glass or cellophane noodles you find in Asian stir fries, soups and dumplings.

Nevertheless, the pasta alternative is a smart choice for those looking for something gluten-free, low-carb or lighter in calories.

Sesame Miracle Noodles


2 (7-oz) bags of Angel-Hair Miracle Noodles
1 Tbsp. Bragg Liquid Aminos (low sodium soy sauce can be substituted)
1 Tbsp. organic unsalted peanut butter
2 Tbsp. rice wine vinegar
1/2 Tbsp. roasted sesame oil
2 cups shredded white cabbage
1 cup bean sprouts
1/3 cup shredded carrots
3 scallions, chopped
1 Tbsp. sesame seeds
1 tsp. Sriracha hot sauce (optional)


Empty Miracle Noodles into a colander to drain the water over the sink.

Rinse with warm water. Drain. Rinse some more. Drain. Rinse and rinse. Repeat.

Toss the drained noodles into a pot of boiling water. Stir. Let them boil for 2 minutes.

Empty the noodles back into the colander to drain.

Rinse again with warm water, and drain very thoroughly and pat dry.

In the bottom of a large bowl, whisk together Bragg’s, peanut butter, vinegar, sesame oil and hot sauce (optional).

Heat the sauce for a couple of minutes in a sauce pan, then add noodles, veggies and toss and coat evenly with sauce.

Sprinkle scallions and sesame seeds throughout the salad and serve.

This dish makes great leftovers the next day!


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