Comments on: Miso-Ginger Glazed Taro Noodles and Shrimp with Scallions and Pea Shoots

By: Meaghan

Meaghan — Wed, 08 Jun 2022 20:21:58 +0000

In reply to Chef Nando the Don. We did not but that's so interesting!!

By: Chef Nando the Don

Chef Nando the Don — Sat, 04 Jun 2022 10:36:44 +0000

This is an amazing recipe great detail in the instructions. I’ve been looking up ways to cook taro and this is by far the best. I heard that undercooking taro leaves your throat and mouth itchy, was that something you came across at all? Thank you for this!!!

By: Meaghan

Meaghan — Wed, 15 Jan 2020 20:14:40 +0000

In reply to di. The recipe states, "2 medium taro roots, peeled, Blade C, noodles trimmed" Use your spiralizer on blade C to make these noodles.

By: di

di — Wed, 15 Jan 2020 19:35:22 +0000

I am very confused as to how you get the taro noodles in this recipe. Do you buy the noodles, make the noodles (how)??? What is Blade “C”?

By: Anonymous

Anonymous — Thu, 27 Dec 2018 18:09:19 +0000

In reply to Alissandra Maffucci. Use coconut aminos instead. So tasty and low sodium

By: Carly Glazer

Carly Glazer — Thu, 12 Jul 2018 16:11:46 +0000

In reply to Stacey. Yes! Let us know how it is!

By: Stacey

Stacey — Tue, 10 Jul 2018 13:23:21 +0000

This is such a brilliant way cooking taro. I must try it now!

By: Alison | So Chic Life

Alison | So Chic Life — Tue, 12 Apr 2016 18:40:25 +0000

This sounds amazing! Would have never thought of spiralizing or even trying Tara Root.

By: Anonymous

Anonymous — Tue, 01 Mar 2016 22:44:24 +0000

In reply to Anonymous. Way too many carbs

By: Voyaging Foods

Voyaging Foods — Mon, 14 Sep 2015 06:42:22 +0000

Great idea to spiralize taro into noodles! If you don’t want to deal with the hard outer peel or how long to cook taro, you can use Hawaiian Taro Powder and make noodles or anything else for that matter! http://www.VoyagingFoods.com

By: KK

KK — Tue, 08 Sep 2015 04:50:32 +0000

My daughter and I made this tonight and it was a huge hit. We did change some things slightly. My bad I didn’t google taro root before I went in Earthfare, and all the root vegetables weren’t labeled properly, so I came home with celeriac. It actually worked though for a crowd! I added one zuccini, one yellow squash, to my two celeriacs. I also replaced the honey with coconut palm sugar and put a little bit of mirin in the sauce. It was amazing! My kids even ate it, every bite, willingly. Thank you for another amazing recipe!

By: Anastasia

Anastasia — Mon, 02 Feb 2015 01:59:58 +0000

Ali, I don’t know if this will fall on deaf ears, as you seem so busy lately! But a friend sent me a link to your blog recently, and I’ve spent the last week making my dinners from here. I’ve had a spiralizer for over 2 years, but bought it for raw meals, and didn’t realize I could use it in so many different ways! Earlier this week I even improvised and did butternut squash in blade b with a mole sauce that I had in the freezer. Wow…

And so, I tried this last night, with the miso-green-tea soup for first course. They were outstanding!
Here are my two tips for anyone reading this.

1. The noodles spontaneously shortened to about 2″ pieces while boiling. I think I had the water too hot and “rolling”. Next time I’ll try lowering the heat a little. (No worries… it was still amazing)
2. In my Toronto, Canada grocery store, the sign said “dasheen”, and not “taro”. Luckly your picture helped save the day, and a quick verification via smartphone to wikipedia confirmed that it was the one and the same.
THANK YOU for this delicious recipe. I hope you do find more uses for taro!

By: Honu

Honu — Sat, 27 Dec 2014 03:24:58 +0000

We used to live in Hawaii and it was well known that undercooked Taro can feel like you’re swallowing broken glass ! 😉 Just be sure they are cooked fully.

By: Anonymous

Anonymous — Fri, 19 Dec 2014 19:50:59 +0000

I made this the other night and I think I did something wrong 🙁 It didn’t look like your beautiful pictures! I am determined to make it again, because I do believe it was an error on my part (just not sure where). After boiling the taro noodles, do you recommend rinsing them to rid them of the creamy starchiness that forms? Also, do taro noodles taste gritty? Maybe that is how they are supposed to be. I LOVE YOUR RECIPES and I follow along with your blog every day. Thanks for all of your inspiration. Hopefully second time’s the charm with this one 🙂

By: Susan Grayson

Susan Grayson — Wed, 12 Nov 2014 03:00:23 +0000

WOW – I don’t think I would’ve eaten taro root in this lifetime if not for you, Ali! I probably wouldn’t have found the most amazing international produce market right in my backyard, also, if not for you, Ali! I knew this recipe would be sublime when I read it and it truly was – yum! Thank you so much for what you do and please continue to cha cha change and cha cha challenge us to enjoy the foods that truly nourish us.

By: Alissandra Maffucci

Alissandra Maffucci — Sun, 09 Nov 2014 21:06:06 +0000

In reply to Marcia. Marcia - the high sodium content is due to the use of miso paste, soy sauce and rice wine vinegar, mainly! These ingredients pack a high sodium count, unfortunately! Shrimp is a great source of potassium, which helps counteract the effects of sodium. Also, taro is a high source of potassium as well. Together, with the consumption of water, this high sodium count isn't as negative as it seems! Of course, if you are watching your sodium levels, this meal is not for you.m Hope this helps!