Eat along with Britain and Ireland’s Next Top Model

In the first of our TV Dinners series - we present you with an exotic "size zero" noodle dish from Japan’s TV Dinners series is designed to test your culinary mettle, whilst taking inspiration from some of your favourite television shows. From a modern take on Betty’s Coronation Street hot pot to a trip back in time to gorge yourself whilst sampling the delights of Downton Abbey – each time the culinary magicians at Sous Chef will devise a new and exciting recipe for you to try.


This week, inspiration comes from the world of supermodels, who have often looked to the east for the latest trends in low-fat cuisine. Although this “dinner” is one you’ll only want as a starter, it’s certainly a delicious – if not particularly nutritious – take on some interesting foods from Japan.

As there are supermodels involved, why not try this recipe with Britain & Ireland’s Next Top Model, Sky Living, 9pm?

We’ve taken the main idea from Japan where the average calorie intake is roughly half of that in the west. Try these shirataki noodles – they contain next to no calories, sugar, fat or protein.

The noodles are made from the roots of the konjac plant which are peeled, cooked, pounded, and then squeezed into noodle-like shapes. Sure, they mightn’t taste as good as a bowlful of chips, but they do have an interesting bouncy, chewy texture.

Serve the shirataki noodles in a strongly-flavoured sauce to bring a bit of excitement to the dish. This recipe uses ginger, which is renowned for its health benefits. It also takes just three minutes to make – so whip up a bowl before this week’s episode, treat yourself to a litre of ice cold water and “enjoy” a slice of the supermodel lifestyle… and afterwards treat your rumbling stomach to a proper dinner!

BINTM “size-zero” TV dinner

Serves 1

1 heaped teaspoon white miso paste 
1 heaped teaspoon caster sugar
1 teaspoon fresh ginger, finely grated
2 tablespoons water
1 packet (180g) shirataki noodles

To garnish

Shichimi Togarashi spice
Cucumber, sliced finely

1. Place the white miso paste, caster sugar, ginger and water in a small pan. Mix and warm over a gentle heat.
2. In a separate pan, simmer the noodles in boiling water for three minutes. Drain.
3. Toss the noodles in the sauce, and garnish with a sprinkling of shichimi togarashi and slivers of cucumber.

*50 kcal per serving


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