Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp

Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp
It certainly has been hot the last few days so I thought that it would be a good idea to make a meal that did not require any cooking and that could be served chilled, this Korean style cold tofu shirataki noodle salad with shrimp. This is a noodle based salad and I went with some tofu shirataki noodles to keep things nice and easy (no cooking required!) and light (low calorie and low-carb)! For the veggies in the salad I like to go with a rainbow of colours for a nice presentation and they include green lettuce and cucumber, yellow pepper, orange carrot, red kimchi and purple cabbage. To make this salad a meal you need some meat and pre-cooked shrimp fits the bill perfectly since you don't need to cook is and it's already chilled! The final component of the salad in a simple and tasty dressing with gochugaro (Korean chili pepper flakes) for a bit of heat. If you are looking for a way to keep cool on a hot summer day, you can't go wrong with this Korean style cold tofu shirataki noodle salad with shrimp!

Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp

Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp

Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp

Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp

Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp
Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp

Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp

Prep Time: 15 minutes Total Time: 15 minutes Servings: 4

A tofu shirataki noodle salad with a rainbow of veggies and shrimp in a tasty Korean style dressing that is served chilled; perfect for a hot summer day!


ingredients
    For the dressing:
  • 2 tablespoons rice vinegar or lime juice
  • 1 tablespoon reduced sodium soy sauce (gluten-free or tamari for gluten-free)
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons gochugaro (Korean chili pepper flakes) or aleppo pepper or red pepper flakes
  • 2 teaspoons sesame seeds, toasted
  • 2 cloves garlic, chopped
  • 1 teaspoon honey or sugar
  • 1 green onion, finely sliced
  • For the salad:
  • 1 (8 ounce package) House Foods Tofu Shirataki Noodles, drained and rinsed
  • 8 ounces cooked shrimp, peeled and chilled
  • 4 cups lettuce, shredded
  • 1 cup cucumber, julienned
  • 1 cup carrot, julienned
  • 1 cup red cabbage, shredded
  • 1 yellow pepper, julienned
  • 1/2 cup kimchi (optional)
  • 1/4 cup green onion, sliced
directions
    For the dressing:
  1. Mix everything.
  2. For the salad:
  3. Assemble the salad, toss in the dressing and enjoy!
Nutrition Facts: Calories 170, Fat 4.7g (Saturated 1g, Trans 0), Cholesterol 119mg, Sodium 306mg, Carbs 17g (Fiber 3.7g, Sugars 6g), Protein 15.2g
Nutrition by: Nutritional facts powered by Edamam

13 comments:

Jenny said...

What a beautiful colorful meal! Love this salad!

Julie @ Table for Two said...

Love the colors and the cold noodles are perfect for a hot day!

Heather Christo said...

Ahhhh yes! this looks delicious and just the thing for a hot Summer night!

Gabriel @ The Dinner Special podcast said...

Cold noodles are the best! And with that Korean gochugaru all mixed in... it's perfect!

Savita @chefdehome said...

This salad looks delicious, Kevin! So colorful,perfect for summer! I must say, I love the beautiful colors you add to all your dishes!

SallyBR said...

The colors are absolutely vibrant! I find that shirataki noodles have an unpleasant smell once the package is open, but if I rinse it well and use an assertive sauce, I can enjoy it. I bet your preparation is perfect for it...

Sara Beth said...

Love how colorful this salad is and that gif is seriously awesome!

Gaby Dalkin said...

This looks delicious! I love the creativity and attention to color that goes into your dishes!

Anonymous said...

Do you think I could use gochujang in place of the flakes? I've never used either but have an unopened container of gochujang in the cupboard,. If so, would I use the same amount? Thanks.

Kevin Lynch said...

Anonymous: Yes you could use gochujang at the same amount. You could also use this gochujang sauce: http://www.closetcooking.com/2008/07/gochujang-dressing.html

marla {Family Fresh Cooking} said...

As soon as I'm back in Telluride I'm making this salad!

HipFoodie Mom said...

Kevin, I love this!!!! Making me wish I had some cold noodles in front of me right now! Did you get your ticket to BHF? Hope to see you in Chicago!

Diane Skeel said...

This is not gluten free as written. It can be made gluten free by using tamari or gluten free soy sauce.

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