Shirataki Noodle Yakisoba

1. 1

   Drain the shirataki noodles and use kitchen scissors to cut into thirds.

2. 2

   Dry-fry in a frying pan until the water evaporates.

3. 3

   (Don't add oil!)

4. 4

   Once there's no more moisture in the frying pan, add the dashi stock granules and water, and cook again over medium heat until the moisture evaporates.

5. 5

   When the moisture has evaporated again, add the sesame oil, julienned carrots, strips of cabbage, and julienned green peppers one at a time, cooking for 30 seconds between each addition.

6. 6

   Once it has all mixed, season with salt and pepper, add the Japanese Worcestershire sauce, and cook over medium heat until the moisture evaporates.

7. 7

   Once the moisture has evaporated, transfer to a dish and garnish with bonito flakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.