Sesame Ramen with Yam Noodle
Do you know yam noodle?
Noodle made from certain type of yam?
Well, a few months ago I found this on a menu at a local restaurant that specializes in Asian influenced dishes.
I was skeptical but decided to order their fried yam noodle.
When our waiter brought my food, I was like “I know this!!”
I grew up eating this in Japan but we have a different name (ito-konnyaku, or shirataki), and I initially couldn’t put the two together.
Well, about a week ago I found out that the restaurant had discontinued their fried yam noodle dish because it was not very popular.
Since I have been craving for yam noodle for a few weeks I decided to get some at the local Asian grocery store myself.
I thought about making fried noodle, but I decided to make “ramen” or noodle soup as I wanted something warm after jogging in the chilly morning.
This is essentially a vegan dish, but it’s so flavorful and yummy!
You can make this with other type of noodle too, but I think yam noodle is perfect as its lightness goes so well with this thick soup!
If you can find yam noodle, give it a try. I personally love it because of its texture, lightness, as well as its taste.
sesame soup
– canola oi
– 2 cloves garlic, chopped
– 1 inch ginger, chopped
– 1/2 large onion or 1 small onion, chopped
– 1 cup water
– 1~2 tablespoons tahini
– 1~2 tablespoons soy sauce
– 1~2 tablespoons sugar
– salt and pepper
– crushed red pepper
100g yam noodle (or shirataki, or ito-konnyaku), cooked in boiling water for 5 minutes
sesame oil for drizzling
white vinegar or fresh lime juice for drizzling
green onion
roasted sesame seeds
radish sprouts (or kaiware-daikon) for serving
1. Make soup. Sautee garlic, ginger in oil. Add onion and continue to cook. Add water. Boil and then turn down to low heat. Continue to cook for about 10 minutes. Using hand blender roughly puree. Add the remaining ingredients. Mix well.
2. Pour soup into a bowl. Add cooked yam noodle. Drizzle sesame oil and white vinegar (or/and lime juice). Serve with green onion, sesame seeds, and radish sprouts.
糸こんにゃく胡麻ラーメン風
ここ最近どうしても食べたかったのが糸こんにゃく。
日本にいた時は糸こんにゃくなんて意識したこともなかったのに、変なものです。
近くのアジアンフュ―ジョンレストランで、糸こんにゃくを炒めたものを一度見つけて大喜びをしたのですが、先日同じものを頼もうと思ったら、もうそれは人気がなくってメニューから外しました、と言われてショック。
ということで、日本食料品店に買いにいってきましたよ～。
白いのと黒いのと一袋ずつ大き目の袋をゲット。
今日のランチに白いしらたきを使って、胡麻ラーメン風なものを作ってみました。
どろっとしたスープは、にんにく、生姜、玉ねぎをピュレーしたものやら胡麻ペーストなんかで出来てます。
しらたきにしっかりスープが絡んですっごく美味しかった。
しらたきはヘルシー食材と言われることが多いけれど、そんなことより、私はあの食感が好き。
残りはどうやって食べようかこれまた楽しみ～。
↓ボタン押していただけるとランキングが上がって励みになります。Thank you!!
By 
