Ads
related to: shirataki noodles asian cuisine
Search results
Results From The WOW.Com Content Network
Shirataki (Japanese: 白滝, often written with the hiragana しらたき) are translucent, gelatinous Japanese noodles made from the corm of the konjac plant. In traditional Japanese cuisine, they are eaten in soups or stir-fried. The texture is chewy, similar to a tough jelly, and has little flavor before seasoning.
Konjac (or konjak, English: / ˈkɒnjæk, ˈkɒndʒæk / KON-yak, KON-jak) and konnyaku are common names of Amorphophallus konjac, [2] a vegetable species native to Yunnan in southwest China which has an edible corm. It is also known as konjaku, konnyaku potato, devil's tongue, [2] voodoo lily, snake palm, or elephant yam (though this name is ...
Udon are the thickest of the noodles served in Japanese cuisine. Udon are white, wheat-based noodles, that are 4-6mm in width. These noodles are served chilled with a dipping sauce in the summer months, or in hot dishes and soups when the temperature is cooler. Udon dishes include kitsune udon, Nabeyaki udon, curry udon, and yaki udon.
1 8-ounce package tofu shirataki noodles, drained and rinsed. 4 cups romaine salad mix with carrots and red cabbage. ¼ cup sliced onion (red onion or scallion) ½ cucumber, sliced.
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL.
In Hawaii, where cuisine is heavily influenced by Asian cultures, cellophane noodles are known locally as long rice, supposedly because the process of making the noodles involves extruding the starch through a potato ricer. [5] They are used most often in chicken long rice, a dish of cellophane noodles in chicken broth that is often served at ...