Continuing my obsession with Konjac Knots aka Shirataki Nests aka Yam Noodles (which are gluten free): I tried them this time with chili and black bean paste, alongside some Chinese broccoli with sesame oil, and heavily-spiced tofu crumbles. These things are going to be a regular menu item around here now. I'm looking forward to using the nests in Pho and other soups.
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I am obsessed with Japanese konjac knot noodles aka Shirataki nests. Rinse thoroughly before cooking them in boiling water for 3-5 minutes. They're just like vermicelli noodles in texture and won't lose their shape. I dressed them with a ginger-garlic marinade and served with cucumber, tomato, tofu.
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