Shirataki Noodles with Portabella Mushroom

Shirataki Noodles with Portabella Mushroom
Recipe type: Salads / Side Dish
Prep time: 
Cook time: 
Total time: 
  • ½ package Shirataki Noodles
  • ¼ cup chopped carrots -- or slightly less
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons water -- or more as needed
  • 4 slices Portabella mushroom -- ½" dice
  • 1 large garlic clove -- minced
  • non-stick cooking spray
  • cracked pepper -- mixed colors
  • ⅛ teaspoon safflower oil -- or spray
  • 1½ cups shredded cabbage -- napa or bok choy
  • 2 tablespoons red bell pepper -- roasted, or pimiento -- diced
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Process the carrot and the water until carrot is well grated.
  3. Add the teriyaki sauce and process until blended.
  4. Spray a wok and place over medium heat.
  5. Add the minced garlic and the diced portabellas and toss until softened and aromatic (4 to 5 mins).
  6. Sprinkle generously with cracked pepper (black or a blend).
  7. Add the bell pepper and stir. Add oil if necessary.
  8. Add the shredded cabbage and stir gently. Cook for about 3 mins.
  9. Make a well in the center of the wok and add the carrot mixture. Heat gently.
  10. Incorporate the drained noodles then toss with the mushroom vegetables from the rim of the wok.
Serve cold as Shiritaki salad or hot/warm as light entree or side dish.

Shirataki Noodles w/ Spinach Sauce Salad

Shirataki Noodles with Spinach Sauce Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
  • 1 pound (2-8 ounce packages) Shirataki Noodles
  • 1 pound fresh spinach
  • 1 cup fresh basil leaves
  • 2 gloves garlic
  • ½ cup lite soy milk
  • ½ cup non-fat italian dressing
  • ¼ cup parsley -- chopped
  • 3 tablespoons onion powder
  • 2 tablespoons soy sauce
  • 1 cup mushrooms -- sliced
  • 1 cup carrots -- diced
  • 1 cup cucumbers -- diced
  • 1 cup cherry tomatoes -- halved
  • ½ cup yellow or green pepper halved (or both)
  1. Trim and wash spinach, place in saucepan with some water clinging to the leaves. Cover and cook over medium heat until wilted, about 2-3 minutes.
  2. Drain off water. set aside.
  3. Drain and rinse Shritaki Noodles in warm water. Place on paper towels to dry and set aside.
  4. Place next 7 ingredients in a blender jar. Add spinach and process until smooth.
  5. Place next 5 ingredients and Shirataki Noodles in a large bowl.
  6. Add blended dressing and toss to mix.

Shirataki Noodles Shrimp and Scallop Salad with Peanut Ginger Dressing

Shirataki Noodles Shrimp and Scallop Salad with Peanut Ginger Dressing
Recipe type: Salads
Prep time: 
Total time: 
  • ¼ cup smooth or chunky peanut -butter
  • ¼ cup hot water
  • ⅓ cup cider vinegar
  • 2 tablespoon soy sauce
  • 1 tablespoon grated fresh ginger root
  • 1 tablespoon minced garlic
  • 1 pound Shirataki Noodles
  • 7 cup chilled cooked shrimp and scallops
  • 3 medium pickling cucumbers, halved lengthwise, seeded and thinly sliced crosswise
  • 2 medium red bell peppers, cored, seeded and thinly sliced
  • 1 cup cilantro leaves, chopped (optional)
  • ½ cup sliced scallions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Whisk peanut butter and hot water in a large bowl until smooth.
  3. Whisk in vinegar, soy sauce, sugar, ginger root and garlic.
  4. Add remaining ingredients.
  5. Toss to mix.