Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp

Ingredients

• 2 tablespoons rice vinegar or lime juice
• 1 tablespoon reduced sodium soy sauce (gluten-free or tamari for gluten-free)
• 2 teaspoons toasted sesame oil
• 2 teaspoons gochugaro (Korean chili pepper flakes) or aleppo pepper or red pepper flakes
• 2 teaspoons sesame seeds, toasted
• 2 cloves garlic, chopped
• 1 teaspoon honey or sugar
• 1 green onion, finely sliced
• For the salad:
• 1 (8 ounce package) House Foods Tofu Shirataki Noodles, drained and rinsed
• 8 ounces cooked shrimp, peeled and chilled
• 4 cups lettuce, shredded
• 1 cup cucumber, julienned
• 1 cup carrot, julienned
• 1 cup red cabbage, shredded
• 1 yellow pepper, julienned
• 1/2 cup kimchi (optional)
• 1/4 cup green onion, sliced

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag