Cold Cucumber And Shirataki Noodle Salad

Cold Cucumber And Shirataki Noodle Salad

  • Serves 2
Rated by 37 people
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This cucumber and shirataki noodle salad is a fusion of delicious, healthy Asian flavours. Low-calorie shirataki noodles are a lesser-known Japanese noodles made from konjac, also known as the elephant yam, and are full of water-soluble fibre. This salad combines Chinese Sichuan peppercorns with coriander and peanuts reminiscent of Pad Thai. Great for the health conscious or lovers of fusion cuisine.

Recipe courtesy of Great British Chefs.


shirataki noodles, 2 packets
1/2 cucumber
2 spring onions, finely chopped
1 handful of coriander, finely chopped
1 handful of roasted peanuts, crushed

sichuan-style dressing:
1 tsp sichuan peppercorns
1 garlic clove, finely chopped
2 tbsp of soy sauce
2 tbsp of black rice vinegar
1 tbsp of tahini sesame paste
1 tbsp of light brown sugar
2 tsp chilli oil
1 tsp groundnut oil
water as needed

How To Prepare

  1. Drain the shirataki noodles, rinsing with cold water before setting aside in a sieve. You want to make sure that the noodles are well-drained or the dish will be too watery.
  2. Toast the Sichuan peppercorns in a dry pan over a medium heat, until they turn fragrant and start to smoke. Remove from the heat and allow them to cool before grinding coarsely. If you don’t have a mortar and pestle, you can put them into a ziplock bag, seal, and crush with something heavy.
  3. Halve the cucumber lengthwise and remove the watery seeds, before julienning into thin, long strips. Set aside with the noodles.
  4. Stir together all the ingredients for the dressing, adding just enough water to get a runny sauce. Make sure to stir vigorously so that the sugar dissolves and everything is well-combined.
  5. Combine the noodles with the vegetables, peanuts and dressing, tossing well to combine. Divide into bowls and finish with a final sprinkle of chopped coriander and crushed peanuts before digging in.