I love my Korean food and when I realized I could have spicy cold noodles again I was so excited! Picked up House Foods tofu shirataki and brilliantly paired it with a sweet and spicy gochujang based sauce. Traditionally ‘naengmyeon’ noodles are used, which are made with sweet potato starch and are chewy and bouncy. I would also use somen noodles. The shirataki noodles are kind of similar and really hit the spot. This recipe is easy since there’s minimal cooking involved.
1 (8oz) bag Tofu Shirataki
1 Tbsp gochujang
1 Tbsp soy sauce
1 Tbsp mirin
2 Tbsp gochugaru, Korean red pepper flakes (or to taste if this is too spicy)
1 Tbsp erythritol
About 1 Tbsp minced garlic (garlic is a main flavor component but feel free to dial it back)
1 or 2 eggs
Rinse the noodles under cold water and set aside to drain. The next time I make this I’m going to try dry frying since a bit of water still came off once mixed with the sauce.
Combine the sauce ingredients in a bowl and mix well. Shred some veg and throw it in with the sauce. Set aside to let the flavors mingle. Make some 7 minute eggs. Toss the noodles with the sauce and top with the eggs.
Per serving: 65 calories, 1g fat, 9g net carbs, 3g protein