Mona Lisa of Cutting Meal
Dive into this delightful dish that’s not just a feast for the eyes but also a powerhouse of nutrition! Featuring succulent shrimp, silky konjac noodles, and a vibrant medley of fresh veggies, this meal is a guilt-free pleasure. Perfectly seasoned and packed with protein, it's your new go-to for a satisfying and low-calorie dinner!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 400 grams of cabbage (14.1 oz)
- some brown mushroomsoptional
- a layer of onionoptional
🥩Meat & Seafood(2)
- 130 grams of cod (4.59 oz)
- 450 grams of peeled cooked shrimp (15.9 oz)
🫙Pantry Staples(2)
- 300 grams of konjac noodles (10.6 oz)
- Inoki noodlesoptional
👨🍳 Instructions
- 1
Combine the peeled cooked shrimp, konjac noodles, brown mushrooms, and cabbage in a large bowl.
- 2
Top with a layer of onion and add the cod before serving.
💡 Pro Tips
- ✓Rinse konjac noodles under hot water for 2-3 minutes to remove their natural fishy odor caused by calcium hydroxide used in processing, then dry-roast them in a pan for 30 seconds to improve texture.ingredient2-3 minutes rinse
- ✓Salt raw cabbage and let it sit for 15 minutes to draw out moisture through osmosis, then squeeze out excess liquid to prevent the dish from becoming watery.technique15 minutes
- ✓Cook mushrooms over medium-high heat without crowding the pan so water evaporates quickly and Maillard browning occurs at 280-300°F instead of steaming.technique280-300°F
- ✓Add the cod just before serving and don't mix aggressively because cooked fish proteins are delicate and will break apart with excessive handling.timing
- ✓Slice onions with the grain (pole to pole) rather than against it to maintain firmer texture and reduce the release of tear-inducing syn-propanethial-S-oxide compounds.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Mona Lisa of Cutting Meal
Dive into this delightful dish that’s not just a feast for the eyes but also a powerhouse of nutrition! Featuring succulent shrimp, silky konjac noodles, and a vibrant medley of fresh veggies, this meal is a guilt-free pleasure. Perfectly seasoned and packed with protein, it's your new go-to for a satisfying and low-calorie dinner!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 400 grams of cabbage (14.1 oz)
- some brown mushroomsoptional
- a layer of onionoptional
🥩Meat & Seafood(2)
- 130 grams of cod (4.59 oz)
- 450 grams of peeled cooked shrimp (15.9 oz)
🫙Pantry Staples(2)
- 300 grams of konjac noodles (10.6 oz)
- Inoki noodlesoptional
👨🍳 Instructions
- 1
Combine the peeled cooked shrimp, konjac noodles, brown mushrooms, and cabbage in a large bowl.
- 2
Top with a layer of onion and add the cod before serving.
💡 Pro Tips
- ✓Rinse konjac noodles under hot water for 2-3 minutes to remove their natural fishy odor caused by calcium hydroxide used in processing, then dry-roast them in a pan for 30 seconds to improve texture.ingredient2-3 minutes rinse
- ✓Salt raw cabbage and let it sit for 15 minutes to draw out moisture through osmosis, then squeeze out excess liquid to prevent the dish from becoming watery.technique15 minutes
- ✓Cook mushrooms over medium-high heat without crowding the pan so water evaporates quickly and Maillard browning occurs at 280-300°F instead of steaming.technique280-300°F
- ✓Add the cod just before serving and don't mix aggressively because cooked fish proteins are delicate and will break apart with excessive handling.timing
- ✓Slice onions with the grain (pole to pole) rather than against it to maintain firmer texture and reduce the release of tear-inducing syn-propanethial-S-oxide compounds.technique