「Shirataki Peperonchino Japanese Style」


Serve 2

  • 5.3 oz (150 g: 2 packs) dried shirataki noodles
  • 1 dried hot pepper, finely round-sliced
  • 2 cloves garlic, finely chopped
  • 1 oz (30g) shiitake or button mushrooms, sliced
  • 4 Tbsp olive oil
  • 1 tsp vegetable stock powder
  • 3.4 oz (100ml) water
  • 2 Tbsp tamari soy sauce
  • Dash of salt & pepper
  1. Cook noodles in plenty of hot water for 5 minutes, then drain and rinse well under cold water.
  2. Cook garlic and hot pepper in olive oil in a medium saucepan until golden brown. Add mushrooms and cook until tender.
  3. Add water, and vegetable stock powder and cook well.
  4. Toss in noodles and season with tamari, salt and pepper to taste.