Shirataki noodles with cucumber and ponzu

Serves 4

Shirataki noodles with cucumber and ponzu (Jason Lowe)

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.