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  • Recipe parson20160119 26781 hqf99x 1人份
评分: by 22 人
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for the salad:
• 200g spaghetti style shirataki noodles
• hijiki seaweed to taste, soaked in cold water for 30 minutes
• ham to taste, cut into long, thin strips
• egg to taste, cooked tamagoyaki style and cut into long, thin strips
• carrot to taste, cut into long, thin strips
• cucumber to taste, cut into long, thin strips

for the dressing:
• 2 tsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp chilli oil
• 1 tsp sesame seeds
• 1 clove garlic
• 1 tsp ginger
• 1 tsp brown sugar
• 1 spring onion, finely chopped


  1. Drain and rinse the shirataki noodles and drain on some kitchen roll.

  2. Combine all dressing ingredients into a small bowl and whisk well until the sugar has dissolved.

  3. Add drained shirataki noodles to the bowl. Mix together until shirataki noodles are well-coated, then leave in the fridge overnight to marinate.

  4. Before consuming, arrange the hijiki seaweed, ham, egg, carrot and cucumber on top of the marinated shirataki. Enjoy.


• Try using different vegetables for variety in flavour. Bean sprouts, wood ear mushrooms and wakame seaweed would all go well with this dish.

• You can leave out the chilli oil and garlic from the dressing ingredients for sweeter flavour.

Ingredients20160119 26781 1qjvetq