Wafu Shirataki Pasta with Pancetta and Mushrooms

Learner

Ingredients:

Serves 2

3 packs shirataki noodles or konjac noodles

80g shiitake mushrooms

80g oyster mushrooms (shimeji, enoki, porcini etc.)

2 slice bacon or 60g pancetta, diced

2 spring onions

2 cloves garlic

2 tbsp sake

2 tbsp Japanese traditional dark soy sauce

Black pepper

Olive oil (to stir-fry)

Grated parmesan cheese

Nori seaweed, cut into thin strips
 

Directions:

  1. Rinse the shirataki noodles in clean water a few times and cut them up into more easily served lengths.

  2. Boil the shirataki for 3 minutes in a salted water in a saucepan, then drain well.

  3. Remove the stems of the mushrooms and slice finely. Cut the bacon into thin strips. Chop the garlic. Thinly slice the spring onion diagonally.

  4. Heat the oil in a frying pan and stir-fry the the pancetta. When the pancetta becomes crispy, add the mushrooms and garlic then stir-fry until cooked. Season with pepper.

  5. Put the shirataki into the pan and mix with the ingredients, then add the sake, soy sauce and stir-fry lightly to season.

  6. Garnish with spring onion, nori seaweed and parmesan cheese when serving.


Ti​p:

Shirataki come packaged in liquid and are ready to be used straight away, but it is recommended to rinse them in clean water to remove the slightly “interesting” smell that accompanies the liquid.