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8 ounce shirataki noodles
¾ cup Kikkoman Soy Sauce
1 ½ cup prepared dashi stock
¾ cup mirin
¼ cup sugar
3 tablespoons olive oil
1 pound beef, sliced thin
1 small white onion, sliced thin
2 carrots, sliced into thin rounds
2 stalks celery, sliced thin
4 ounces (shiitake or enoki) mushroom, sliced
4 green onions, cut into 2 inch pieces
1 package firm tofu, cubed
Add noodles to a large pot of boiling water, let the noodles boil for one minute; drain and rinse with cold water. In a large bowl, stir to combine soy sauce, dashi, mirin, and sugar; set aside. Heat olive oil in a skillet add sliced beef and cook 2-3 minutes; remove the beef from the pan, then; add onion, carrots, celery and mushrooms to the skillet and stir fry for 4 minutes. Stir in green onions add dashi mixture, drained noodles, beef and tofu. Bring to a slow simmer for 2 minutes.
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