Boil the shirataki noodles and chill in cold water. Cut into easy to eat lengths. Julienne the cucumber, and thinly slice the Asian pear or apple. Combine the ● ingredients to make the sauce.
Make a poached egg. Break an egg into a small container, pierce the yolk with a cocktail stick or bamboo skewer, and microwave for 40 seconds at 500 W.
Put the drained shirataki noodles on a serving plate. Add the sauce and mix well. Top with kimchi, cucumber, thinly sliced apple or Asian pear and the egg to finish.
Story Behind this Recipe
I'm always on a diet, so I'm constantly thinking up recipes that use shirataki noodles like regular noodles. It's a bother to make a sauce with lots of ingredients, so I use bottled mentsuyu noodle sauce to make an easy sauce.
Use ra-yu, chili powder, Tabasco or whatever other spicy ingredient you have on hand instead of the ichimi spice. If you use gochujang, it will taste even more authentic. If you don't have mentsuyu sauce, use 1 tablespoon of soy sauce, 1 teaspoon of sugar and 1/2 teaspoon of dashi granules dissolved in 1 tablespoon of boiling water. Add to the other ingredients to make the noodle sauce.