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Kinpira with Shishito Peppers and Shirataki Noodles

Kinpira with Shishito Peppers and Shirataki Noodles

Shishito peppers are great cooked with bonito flakes but I cooked them with fiber-packed shirataki noodles today. I used deep fried tofu to add some richness.

Ingredients

Shishito peppers
1 pack
Shirataki noodles
1 pack
Aburaage
1
Sesame oil
To taste
Soy sauce
2 tablespoons
Mirin
2 tablespoons

Steps

1. Cut off the tops of shishito peppers and poke with a knife to prevent shishito peppers from bursting.
2. Cut the shirataki noodles into 3-4 cm pieces. Heat a pan and add the shirataki noodles and cook, without oil, to let the excess moisture evaporate. Transfer to a plate and set aside.
3. Cut the aburaage into 5-6 mm wide strips.
4. In a pan, heat the sesame oil and cook the shirataki noodles. Add the aburaage then the shishito peppers. Add the mirin, soy sauce, and toss to combine.

Story Behind this Recipe

I generally cook shishito peppers only with bonito flakes but I added more things this time.