A mason-jar bouquet of spring onions from last week's CSA share had been providing ambiance in my fridge for far too long. I needed to use them before they wilted and started to look sad. I also had on hand a stockpile of my beloved Shir...
A mason-jar bouquet of spring onions from last week's CSA share had been providing ambiance in my fridge for far too long. I needed to use them before they wilted and started to look sad. I also had on hand a stockpile of my beloved Shirataki Noodles which I bought on sale at Whole Foods a few weeks back. Although these tofu-based noodles are not everyone's cup of tea, I adore their chewy texture and no-brainer prep. They are costly, though, so I only buy them online, on sale, or at my local Asian market, where they are drastically cheaper. [The tiny package says it contains 2 servings. Ha! For two baby mice, maybe. I inhale the whole bag.]
Necessity, they say, is the mother of invention. Spring onions are usually a garnish, at best, but in this recipe, they are the star of the show. There is something immensely satisfying about making something tasty from ingredients you already have on hand. Makes me feel like an urban pioneer woman.
Hope all of you attending the Vida Vegan Conference are having a fantastic time. Have a great Memorial Weekend – and watch for a fun review and giveaway contest next week.
shirataki noodles with scallions, ginger and pumpkin seeds
1 T oil [I used Colativa Roasted Garlic Cooking Oil Blend]
1 inch piece of ginger, peeled and finely minced
3 large cloves garlic, minced
2 cups spring onions [greens and whites: greens: 1-inch pieces; whites: 1/3-inch pieces]
1 heaping T vegan mayonnaise [I used Nasoya brand]
1 package Shirataki Fettuccine
Soy sauce and red pepper flakes, to taste
2 T pumpkin seeds [or your favorite nuts], toasted
Serves 1 normal eater or 2 dainty eaters
Rinse the shirataki noodles well. Really well. Really, REALLY well. 'Nuff said. Drain.
In a medium skillet, heat oil over medium and saute garlic and ginger until soft and fragrant, about 3 minutes. Add the onions, and sprinkle with some salt to draw out the moisture and flavor. Lower the heat slightly, and cook slowly, stirring every now and then until everything is soft, about 10 minutes or so. Add the vegan mayo and stir well.
Cook the well-rinsed [ahem!] and drained noodles according to the package directions. Drain well. Stir in the scallion sauce, and add soy sauce and red pepper flakes to taste. Top with pumpkin seeds.
Like shirataki noodles? Check out these other vegan recipes:
Shirataki Noodles with Creamy Bolognese Sauce
Shirataki Noodles with Creamy Pesto-Artichoke Sauce
Hot and Sour Shirataki Noodles with Tofu
Spicy Shirataki Noodles