Simple recipe "Shirataki Peperoncino" Satisfaction no less than pasta!

Introducing a simple recipe of "Shirataki Peperoncino" arranged using Shirataki instead of pasta. It's a dish that doesn't feel unsatisfactory at all and is firmly hungry.

Shirataki Peperoncino

material

Shirataki 300g (10.58oz)
Komatsuna 1 bunch bacon 30g (1.06oz)
1 tablespoon consomme granules
1 tablespoon of olive oil
Garlic tube about 1 cm
Black pepper Slightly sliced chili pepper Appropriate amount

How to make

1. Lightly wash the shirataki noodles and drain them. Cut komatsuna into 3 cm width and bacon into 1 cm width.

2. Put olive oil, garlic and chili peppers in a frying pan and heat. When the scent comes out, add shirataki noodles and bacon and fry on medium heat for about 3 minutes.


3. Add komatsuna and consomme and fry.


4. When the Japanese mustard spinach becomes a little soft, turn off the heat and sprinkle with black pepper to complete.

What is the taste of Shirataki Peperoncino?

The contrast between the shirataki noodles that slips smoothly on the throat and the Japanese mustard spinach that leaves a crispy texture is good. The light taste of shirataki noodles, the taste of bacon, the punch of garlic, and the refreshing aroma of olive oil can be fully felt. A addictive aftertaste with the spiciness of chili and black pepper.


The taste and volume are as satisfying as when made with pasta. If you use a lot of chili peppers, the whole taste will be tightened and the taste will be more suitable for adults. Recommended for beer and midnight snacks.