• Shirataki noodles1 bag (250g)
• Karashi mentaiko (spicy pollock roe)1/2 stick (3 tbsp)
• Red chili pepper, sliced into ringsoptional, a pinch
• Chopped green onion (if available)a pinch
• Sesame oil1 tbsp
• Mentsuyu (noodle sauce)1.5 tbsp

1. 1

   Cut 1 bag (250g) of shirataki noodles into bite-sized pieces (7-10cm long). Boil in hot water for about 5 minutes to remove impurities, then drain in a colander.

2. 2

   Make a small cut along the thin skin of 1/2 stick (3 tbsp) of karashi mentaiko, then scrape out the insides with a knife.

3. 3

   Heat a frying pan over medium heat. Dry-fry the drained shirataki noodles for 2-3 minutes, then add 1 tbsp sesame oil and stir-fry well.

4. 4

   After cooking for about 3 minutes, add 1.5 tbsp mentsuyu and a pinch of red chili pepper if desired. Mix everything together while stir-frying.

5. 5

   Add the mentaiko and remove from heat once the color changes.

6. 6

   Transfer to a serving dish, sprinkle with a pinch of chopped green onion, and serve. The flavors will blend even better as it cools.

If you prefer more spice, add extra red chili pepper for a stronger kick. If you prefer less heat, you can use regular cod roe (tarako) instead.

• Calories65 kcal
• Protein3.8 g
• Fat4 g
• Carbs4 g
• Sodium1.2 g