I admit it, it’s the first time I’m trying these very peculiar spaghetti with a fully oriental look. I received as a gift, from a dear friend, 2 packages of konjac shirataki on the condition that I cook a dish to discover the result and the final flavor.
Curiously, primarily to create new content and then to respond to those who asked me to do so, I ventured into preparing this “pasta” inspired by similar dishes like soy vermicelli with vegetables and shrimp
Specifically, shirataki are defined as “calorie-free pasta” because they contain very few (12 Kcal per 100 g) and are highly recommended for low-calorie diets that still require excellent nutritional intake. Being 100% plant-based, they are considered a vegan food and rich in fiber.
In this preparation, I followed simple steps to achieve a delightful dish to savor. I sautéed a julienne of carrots and zucchini, then combined with the essential shiitake mushrooms that provide an extremely important flavor when you want to give the right oriental touch to dishes like this. Finally, I seasoned the shirataki spaghetti with the sauce directly in the pan and plated. The result was amazing, a nice discovery that I certainly won’t miss from now on.
Related recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Portions: 2
- Cooking methods: Other
- Cuisine: Asian
Ingredients
For the konjac shirataki spaghetti with vegetables
- 2.5 oz dried shiitake mushrooms
- 1 zucchini
- 2 carrots
- to taste salt
- 2 packages konjac shirataki spaghetti
- to taste soy sauce
- to taste black sesame seeds
Tools
- Pot
- Strainer
- Knife
- Cutting Board
Steps
To make the konjac shirataki spaghetti with vegetables
Start by soaking the dried shiitake mushrooms in lukewarm water for about 30 minutes (better if they stay for longer, even 1 and a half hours)
Continue by cutting the zucchini on a cutting board, first in half lengthwise and then into slices from which you should obtain matchstick-like julienne
Proceed in the same way with the carrots, making the same cuts to achieve the same result obtained with the zucchini
At this point in the process, take the soaked mushrooms and drain the water through a strainer into another bowl without discarding it. Then set aside the filtered liquid
Now proceed by slicing the mushrooms, taking care to remove the stem as it remains hard and woody, thus not pleasant for chewing
Continue by heating some vegetable oil in a large saucepan, then sauté the zucchini and carrots for about 5 minutes and add salt during the process
After about 5 minutes, add the sliced mushrooms and the previously filtered soaking water. Continue cooking for about 5 minutes over high heat until the liquid part has reduced
To complete, open the packages of shirataki spaghetti and pour the contents into a colander. Don’t worry if you notice an unpleasant smell at first, it’s completely normal. Therefore, proceed by washing the spaghetti under running water for at least 1 minute, moving them with your hands
Once well-drained, add the spaghetti to the saucepan and mix for about 2 minutes until the cooking liquid has reduced well
Finally, plate your shirataki and garnish with the remaining vegetables to obtain a delicious dish. Finish with a tablespoon of soy sauce and a handful of black sesame seeds to give a more oriental touch and serve
Tip!
If you find dried spaghetti on the market, they will need to be soaked according to the instructions on the package, but the procedure remains the same for cooking.
