Low Calorie Japanese Noodle Salad

Silky low calorie shirataki noodles give way to crunchy, salty bacon. Cucumbers, tomatoes and Japanese omelet provide more fun for the palate. Fresh grated ginger in the soy-sesame dressing zaps the taste buds awake. 


For the salad:
1 package (8-ounces) of shirataki noodles
2 or 3 slices of bacon
½ English cucumber or 1 Japanese cucumber
½ Roma tomato
1 tablespoon vegetable oil
1 egg
Pinch of salt
1 tablespoon water
2 pinches of cornstarch

For the dressing:
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
½ teaspoon sugar
¼ teaspoon grated fresh ginger


1. Rinse the noodles in a colander. Place the noodles in a pan. Boil with water just covering the noodles. (1 to 2 minutes.) Drain again in the colander and rinse with cold water. Set aside.
2. Lightly beat together the egg, salt, water and cornstarch. Smear a skillet with the tablespoon of oil. Heat the pan. Into the heated pan, pour the egg, water and cornstarch mixture. (You are looking for a very thin layer of omelet.) When the egg sets (1 to 2 minutes) slide onto a plate. Cut into thin strips. Set aside.
3. Get your sizzle on and fry up the bacon.
4. Slice up the cucumber and tomato.
5. Whisk together all the dressing ingredients.
6. Arrange your salad onto a plate. Pour or dip your fixings into the dressing.
7. Enjoy your meal…and your new ready for swimsuit season body!