I wanted to share with you all another super easy shirataki recipe. I like to make up several packages of the pasta all the way through the boiling stage and then let the pasta sit in the salted water for as long as possible. Then I’ll drain and rinse the whole pot, setting aside what I need for tonight’s meal and putting the rest in the fridge for quick dinners later in the week.
Drain and rinse two or more packages of shirataki noodles, any shape that works for you. Place in a microwave safe bowl or medium sauce pan and cover with water. Liberally season with garlic salt. Bring to a boil, turn off heat and allow to sit until you’re ready to use them. I like to let the pasta sit in the salted water as long as possible.
When you’re ready, drain and rinse the pasta. Top with:
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon zest
2 tablespoons smashed or chopped capers
2 tablespoons chopped fresh flat leaf parsley (optional)
1/4 cup fresh lemon juice
3/4 cup freshly grated or shredded Parmesan
sea salt and black pepper to taste
Toss, taste, adjust and enjoy