Friday, May 24, 2013

weeknight quickie :: shirataki noodles with scallions, ginger and pumpkin seeds

A mason-jar bouquet of spring onions from last week's CSA share had been providing ambiance in my fridge for far too long. I needed to use them before they wilted and started to look sad. I also had on hand a stockpile of my beloved Shirataki Noodles which I bought on sale at Whole Foods a few weeks back. Although these tofu-based noodles are not everyone's cup of tea, I adore their chewy texture and no-brainer prep. They are costly, though, so I only buy them online, on sale, or at my local Asian market, where they are drastically cheaper. [The tiny package says it contains 2 servings. Ha! For two baby mice, maybe. I inhale the whole bag.]

Necessity, they say, is the mother of invention. Spring onions are usually a garnish, at best, but in this recipe, they are the star of the show. There is something immensely satisfying about making something tasty from ingredients you already have on hand. Makes me feel like an urban pioneer woman.

Hope all of you attending the Vida Vegan Conference are having a fantastic time. Have a great Memorial Weekend – and watch for a fun review and giveaway contest next week.

shirataki noodles with scallions, ginger and pumpkin seeds

  • 1 T oil [I used Colativa Roasted Garlic Cooking Oil Blend
  • 1 inch piece of ginger, peeled and finely minced
  • 3 large cloves garlic, minced
  • 2 cups spring onions [greens and whites: greens: 1-inch pieces; whites: 1/3-inch pieces]
  • 1 heaping T vegan mayonnaise [I used Nasoya brand]
  • 1 package Shirataki Fettuccine 
  • Soy sauce and red pepper flakes, to taste
  • 2 T pumpkin seeds [or your favorite nuts], toasted
Serves 1 normal eater or 2 dainty eaters

Rinse the shirataki noodles well. Really well. Really, REALLY well. 'Nuff said. Drain.

In a medium skillet, heat oil over medium and saute garlic and ginger until soft and fragrant, about 3 minutes. Add the onions, and sprinkle with some salt to draw out the moisture and flavor. Lower the heat slightly, and cook slowly, stirring every now and then until everything is soft, about 10 minutes or so. Add the vegan mayo and stir well.

Cook the well-rinsed [ahem!] and drained noodles according to the package directions. Drain well. Stir in the scallion sauce, and add soy sauce and red pepper flakes to taste. Top with pumpkin seeds.

Like shirataki noodles? Check out these other vegan recipes:

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Chef Amber Shea said...

Why aren't you here at VVC?!
You are missed! :)

urban vegan said...

Couldn't make it this year. Enjoy.

recipes said...

I love this recipe ! Reminds me of you making soap at home, Mom.
And it's fun to see photos of your house there and see
Dad in that comfy chair we sat in when we visited,
attempting to use the slow internet :)

I can't wait to hear how the soap turned out in terms
of using it. Does it smell different since it is made with
animal fat? Any other differences from vegetable-based soap?

Love you!

Joey said...

I love it when you get to save something from the back of the fridge and make it into a whole dinner. Thrifty and tasty - what more could you want?

Stephanie Lincoln said...

This looks delicious! I'm vegan but I can't stand veganaise. Is there any substitute?

urban vegan said...

stupid spammer. i don't love you.

urban vegan said...

I will be writing a review of Nasoya vegan mayo in a few weeks. If you don't like Vegenaise, I suggest you try it because it tastes much different but will still give you the rich base this recipe requires. Otherwise, try vegan sour cream, plain non-dairy yogurt or vegan cream cheese.

MLEstyle said...

Yum! Love the serving size comment!

Anonymous said...

I've been under-utilizing my Veganaise! Delicious recipe! I made it twice last week cos it's so easy. Although I used regular pasta I'll get some Shirataki to try soon :)