Black Bean and Macaroni Shirataki Salad
Recipe type: Salads, Vegetarian
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Ingredients
  • 1 package Macaroni Shirataki
  • 2 cups dried black beans
  • ½ celery stalk
  • ½ carrot
  • A few sprigs fresh thyme
  • A few sprigs fresh parsley
  • 1 bay leaf
  • ½ onion
  • 2 teaspoons kosher salt
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup lime juice
  • 1 red onion, minced
  • A handful fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Kosher salt and pepper

Instructions
  1. Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using cotton butcher’s twine. Place the beans, bundle, and onion into a pot. Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook for 1 to 2 hours until beans are barely tender.
  2. After 30 minutes, add the salt to the beans. Occasionally check on the beans and add water to cover the beans, if needed.
  3. When beans are just barely tender, drain them and remove the carrot bundle.
  4. Toss the beans while hot with the olive oil, lime juice, onion, cilantro, cumin, Macaroni Shirataki and chili powder.
  5. Chill thoroughly and season with salt and pepper.

Curry Chicken and Macaroni Shirataki Salad
Recipe type: Chicken Dishes, Salads
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Ingredients
  • 1 package Macaroni Shirataki
  • 1 large roasted chicken, cut into 1 inch cubes
  • ½ cup chopped celery
  • 1 (8-ounce) can sliced or chopped water chestnuts, drained
  • 2 cups seedless red grapes, halved
  • 1 (2-ounce) package slivered almonds
Dressing:
  • 1 cup mayonnaise
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons curry powder
  • 1 tablespoon prepared mango chutney
  • Salt

Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Gently combine the chicken, celery, water chestnuts, grapes,Macaroni Shirataki and almonds in a large glass bowl.
  3. Combine the dressing ingredients and mix well.
  4. Add to the chicken mixture and stir gently to combine.
  5. Season with salt, to taste.

Chicken and Angel Hair Shirataki with Peanut Curry Sauce
Recipe type: Chicken Dishes
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Ingredients
  • 1 package Angel Hair Shirataki
  • 2 tablespoons canola oil
  • 1½ pounds chicken breast, cut in 1-inch pieces
  • Salt and pepper
  • 8 ounces frozen cut green beans, thawed
  • 8 ounces frozen pepper strips, thawed
For sauce:
  • 1½ cups light coconut milk
  • ½ cup low sodium chicken broth,
  • 1 tablespoon red curry paste
  • ⅓ cup chunky peanut butter
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice, plus wedges for garnishing
  • Cilantro sprigs for garnishing

Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Heat oil in a large frying pan over medium-high heat.
  3. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes.
  4. Add green beans and pepper strips and continue cooking for 3 minutes.
  5. While chicken cooks, start the peanut curry sauce.
  6. In a medium mixing bowl, whisk together all ingredients for the sauce.
  7. Pour sauce into a frying pan over the chicken and vegetables, stir to combine.
  8. Turn heat up to high and bring to boil, stirring occasionally.
  9. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes.
  10. Serve over a bed of Angel Hair Shirataki .

Asian Chicken and Macaroni Shirataki Salad
Recipe type: Chicken dishes, Salads
Prep time: 
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Ingredients
  • 1 package Macaroni Shirataki
  • 4 cooked skinless boneless chicken breasts, diced
  • 1¼ cups bean sprouts
  • 1½ cups snow peas
  • ¼ cup chopped scallions
  • ¼ cup vegetable oil
  • 5 teaspoons soy sauce
  • 1 teaspoon ground ginger
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon sugar
  • ¼ cup diced celery
  • 1 (8-ounce) can sliced water chestnuts, drained

Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Combine the chicken, bean sprouts, snow peas,Macaroni Shirataki and scallions.
  3. Make a dressing using the oil, soy sauce, ginger, salt, pepper, and sugar.
  4. Add to the chicken mixture.
  5. Add the celery and water chestnuts and mix well.
  6. Serve chilled.

Baked Macaroni Shirataki and Cheese
Recipe type: Side Dish
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Ingredients
  • 1 package Macaroni Shirataki
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • ½ cup yellow onion, finely diced
  • 1 bay leaf
  • ½ teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper
Topping:
  • 3 tablespoons butter
  • 1 cup bread crumbs

Instructions
  1. Preheat oven to 350 degrees F.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. In a pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
  4. Temper in the egg. Stir in ¾ of the cheese. Season with salt and pepper.
  5. Fold the Macaroni Shirataki into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
  6. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the Macaroni Shirataki with the bread crumbs.
  7. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.