Chef Andy Matsuda Shares Healthy Shirataki Noodles Recipes

Sushi has come a long way since its first days in America, right after World War II. Since the mid 1970's when the chef at Tokyo Kaikan restaurant in Los Angeles invented the California Roll, the number of sushi restaurants in the USA has increased sharply, quintupling from 1988 to 1998 and still growing. While munching on your spicy tuna roll, have you ever wondered who trains those skilled chefs behind the sushi bar?

Chef Andy Matsuda, with over 35 years of cooking experience and 15 years of teaching experience, has trained more than 12,000 students from the US and over 30 other countries in the art of sushi making. Affiliated with the prestigious French culinary school, Le Cordon Blue, the Culinary Institute of America at Napa, Mission College, and the Center for Culinary Arts of Manila, Chef Andy is the owner and lead instructor at the Sushi Chef Institute in Torrance, California.  “My mission is to educate students and members of the public who have a passion for sushi, traditional Japanese cuisine, and Japanese culture in general.” As part of his formal instruction and many public appearances (including many at the Los Angeles County Public Libaries, Japanese community and cultural events), Chef Andy has introduced traditional, healthy Japanese ingredients including shirataki noodles to many.

Chef Andy is proud to share two tasty, healthy recipes made with shirataki noodles. His Edamame Salad uses classic Japanese ingredients, while his Cabbage Rolls recipe is a lighter version of the traditional Eastern European dish made with lean ground turkey and shirataki "rice." Bon Appetit -- or as they say in Japan, "Dōzo omeshiagarikudasai"! 

Edamame Salad
Makes 4 servings

  • ½ head lettuce, shredded
  • ½ package Skinny Noodles Spaghetti
  • ½ half medium cucumber, julienned
  • ¼ C red onion, thinly sliced
  • 6 petite or grape tomatoes
  • ¼ C cooked and shelled edamame beans
  • 2 green onions, sliced
  • ½ C rice vinegar
  • ½ C vegetable oil
  • ½ C honey
  • ⅓ C soy sauce
  • 2 Tbsp sesame oil
  • 1 tsp grated ginger
  • 1 tsp grated garlic
Toss all salad ingredients and set aside. Mix together all dressing ingredients. Pour desired amount on salad mix and toss well. Refrigerate unused portion of dressing to use at later date.

Cabbage Rolls with Shirataki Rice
Makes 4 servings

  • 8 large cabbage leaves
  • 1 package Skinny “Rice” Shirataki
  • 6 oz ground turkey
  • ½ onion, finely chopped
  • Salt and pepper to taste
  • 2 C chicken or vegetable broth
  • 4 C tomato sauce
Boil cabbage until soft being careful not to overcook. Remove from water and set aside. Rinse well and drain Skinny Rice and set aside. Mix together turkey, onion, Skinny Rice, and seasonings. Divide the mixture into 8 equal round portions and wrap each with the cabbage leaves. Mix the broth and tomato sauce in a bowl and set aside. Place the rolls in a large saucepan, seam-side down, and cover with the broth mixture. Cook on medium-low heat and simmer for 1 hour. Garnish with asparagus if desired and serve hot.

Per Serving (2 rolls): 146 calories, 4g fat, 33mg cholesterol, 20g carbohydrates, 6g fiber, 12g protein (WW Points Plus: 4)

Also try Chef Andy's Hearty Carrot Soup recipe with less than 120 calories per serving and only 3 Weight Watchers PPV.  Learn more about Chef Andy at

Visit us at to learn more about Skinny Noodles Shirataki, get cooking tips, and explore all of our shirataki noodles recipes!

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