Shirataki Yam Noodles Stir-Fried with Anchovies & Eggplant

Shirataki Noodles in the Bowl

The brand-new 168 Asian Mart that just opened in the Madison Place Shopping Center, south of Oakland Mall, is everything a member of the Asian community could hope for.  They have fresh fish and a food court, all kinds of fresh, Asian vegetables, sauces and fresh & packaged noodles.

Anchovies in Chili Oil
Source: Pinterest

These anchovies are a Korean delicacy that are sold in 2.5 oz. plastic tubs, preserved in chili oil. I've cooked them before with Japapese eggplant which I already had in the refrigerator.

Shirataki Yam Noodles

Shirataki yam noodles were, by far, my most exciting discovery at 168 Asian Mart. I've seen them used on the Food Network on TV, but what I did not know was that they have 0 calories and less that 1 gm. carbohydrates. They're also gluten-free and have the same texture as bean thread noodles (Burmese: kya zan). They're semi-transparent and not as glass-like as kya zan. 

Nutrition Information for Shirataki Noodles

Click on the picture above to expand it so you can read the good news for yourself. These will be my go-to noodles from here on out.

Fried Eggplant

We had this noodle dish for lunch today. I began by stir-frying the eggplant to a golden hue.

Onion Slices and Julienned Carrots

Added sliced onions and julienned carrots. I used my new vegetable julienne & peeler to peel and shred the carrot into perfect strips.

Added Anchovies

Tossed in the anchovies and gave it a good stir.

Noodles, Cilantro and Green Chilies

So glad that I was able to use up an entire bunch of cilantro which was added and tossed with the noodles and green chilies.

Serve Garnished with More Cilantro

The noodles were drizzled with lime juice and sesame oil and garnished with more cilantro. It was delicious!

Ingredients:

1 (14 oz.) pkg. shirataki yam noodles

4 Tbsp. vegetable oil

1 (0.18 oz.) pkg anchovies in chili oil

1 Japanese eggplant, diced

1 medium onion, peeled and thinly sliced

1 carrot, peeled and julienned

1 bunch cilantro, chopped

1 serrano pepper, diced

1 tsp. chicken powder

1 tsp. sesame oil

Juice of 1 lime

salt to taste

Directions:

1. Toss diced eggplant with salt and set aside.
2. Heat oil over medium-high heat and stir-fry eggplant until golden-brown.
3. Add onions and carrots, stir-fry until onions wilt.
4. Stir in anchovies and chicken powder.
5. Add noodles, cilantro and green chilies; toss to combine.
6. Drizzle with lime juice and sesame oil.
7. Divide between two bowls and garnish with more cilantro.

I've shared this recipe on