Shirataki noodles with cucumber and ponzu
These are delicious, translucent noodles made from the ground root of the yam. They have no bad carbs and are great for those who have problems with blood sugar and cholesterol.
You can even use these to create a dessert – perhaps tossed in a ginger-flavoured fruit syrup or mixed with passion-fruit pulp.
One-third of a cucumber
150g drained weight of shirataki noodles
2tbsp dark ponzu vinegar
2 spring onions, finely sliced
A couple of good pinches of Japanese chilli flakes
Cut the cucumber into 5cm lengths, then thinly slice around the seeds and cut the slices into matchstick-like shreds. Cook the noodles in boiling, salted water for 2-3 minutes and drain; toss the cucumber in a bowl with the noodles, while they are still warm, with the ponzu and spring onion. Season and serve in a bowl scattered with the Japanese chilli flakes.
Life & Style blogs
The mother who never gave up on her child abused by the Oxford child sex ring
Britain scrapes into top 25 countries in the world to be a mother in Save the Children report
What do the emoji on Snapchat mean?
The 12 most sexually satisfied countries in the world revealed
Uploading pictures to find out how old you are gives Microsoft the right to post them wherever they want
- 2 Italian police 'reveal' what Jesus looked like as a young boy
- 3 General Election 2015: 14-year-old boy asks Nick Clegg – 'can you kill Katie Hopkins?'
- 4 University student in court for allegedly covering housemates' food in window cleaner and spit
- 5 Ryan Gosling posts tribute to 'Ryan Gosling Won't Eat His Cereal' creator Ryan McHenry
iJobs Food & Drink
£32K: Guru Careers: We are seeking a Dining Room Head Chef to work for one of ...
£27K: Guru Careers: We are seeking a Pastry Sous Chef / Experienced Pastry Che...
£40000 - £50000 per annum: Ashdown Group: A growing business that has been ope...
£24800 - £29000 per annum: Recruitment Genius: As one of London's leading Muse...