How to Blends Delicious Green Pepper, Carrot, and Shirataki Noodle Kimpira

How to Blends Delicious Green Pepper, Carrot, and Shirataki Noodle Kimpira Delicious, fresh and tasty.

Green Pepper, Carrot, and Shirataki Noodle Kimpira. Great recipe for Green Pepper, Carrot, and Shirataki Noodle Kimpira. I use green peppers in my summer kimpira dishes. Since it's hot, it's nice to use a time-saving recipe.

With its colourful green pepper and carrot, this is quite a tasty little dish.

Kinpira is the name of a Japanese cooking technique: Food is sautéed, then simmered in a minimal amount of liquid.

Since it's hot, it's nice to use a time-saving recipe.

You can have Green Pepper, Carrot, and Shirataki Noodle Kimpira using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Green Pepper, Carrot, and Shirataki Noodle Kimpira

1. It’s 3 large of Green pepper.

2. Prepare 80 grams of Carrot.

3. You need 1/2 of pack Shirataki (konnyaku noodles).

4. Prepare 1 tbsp of Mirin.

5. You need 1 of to 1 and 1/2 tablespon Soy sauce.

6. You need 1 of Sesame oil.

7. It’s 1 of Roasted sesame seeds (white).

Please thoroughly sautè the shirataki noodles before sautéing the vegetables.

I prefer the texture of slightly undercooked vegetables for crunch.

Kimpira (Burdock root & Carrot) step by step.

Scrub the burdock root with a brush (no need to peel) and cut into thin shreds. (Soak them in water to remove the strong taste).

Green Pepper, Carrot, and Shirataki Noodle Kimpira instructions

1. Boil the shirataki noodles and cut into easy to eat lengths..

2. Cut the pepper and carrots into slightly large matchsticks..

3. Heat the sesame oil in a pan or a large-bottomed pot, add the shirataki, and sautè thoroughly..

4. Add the carrots first, then the peppers, and continue sautèing. When well-coated in oil, add the mirin, then soy sauce..

5. Increase the heat slightly to high heat and stir-fry until the liquid evaporates..

6. Transfer to serving dishes and sprinkle with sesame seeds..

Peel carrot skin and cut into thin sticks.

Drain the burdock root in a strainer.

Add a teaspoon (or to taste) of Chinese or Thai hot red chili sauce when cooking veggies.

I always eat my safe snacks but I'm going to put my trust in these since I've seen them floating around on MPA.

Once it has all mixed, season with salt and pepper, add the Japanese Worcestershire sauce, and cook over medium heat until the moisture evaporates.