Recipe for Shirataki noodles salad
Quick and easy Korean style Shirataki noodles salad to complement any braise, bbq, and grill party. Perfect matching with other light salad like cucumber, seaweed, kimchi... for an appealing banchan.
- 1 pkg shirataki noodles
- 1 mini cucumber/pickle dill
- 2 sticks immitation crab (kani)
- 2 Tbsp lemon juice
- 1 Tbsp mayonnaise or Greek yogurt
- 1 tsp roasted sesame seed
- 0.5 tsp salt
Prepare shirataki noodles according to package instruction or as follow. Start by straining and rinsing shirataki 2-3 times with water.
Bring a small pot of water to boil, also prepare an icy water bath with 1 Tbsp lime juice (& lime shell).
Parboil noodles for a couple of minutes, then transfer them to an icy lime bath. Soak for about 10 minutes or until completely cool off. Strain and set aside.
Wash mini cucumber clean, thinly slice. Remove seeds if any.
In a mixing bowl, add cucumber slices and mix with half teaspoon of salt.
Shred kani sticks and add to mixing bowl, along with shirataki noodles.
Add mayo and sesame seed. Mix them good.
Adjust to taste with remaining lime juice.
Let chill in fridge for at least 10-15 minutes before serving.