Shirataki Noodle Recipes
| Angel Hair Shirataki with Capers and Tuna |
Recipe type: Salads / Vegetarian
Prep time: 1 hour 10 mins
Cook time: 10 mins
Total time: 1 hour 20 mins
Ingredients
- 1 pound (2-8 once packages) Angel Hair Shirataki
- 1/2 pound green beans cut into 1/2 inch lengths
- 8 ripe plum tomatoes cut into 8 pieces each
- 6 scallions, with 3 inches green, cut on diagonal into thin slices
- 1/2 cup pitted black olives, coarsely chopped
- 1 teaspoon tiny capers
- 1 teaspoon finely minced garlic
- Salt and Black Pepper to taste
- 5 tablespoons chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 2 cans water packed tuna , drained
Instructions
- Drain and rinse Angel Hair Shirataki very well. Place on paper towels to dry and set aside.
- Blanch the green beans in boiling water about 2 minutes, or until just crisp but tender. Drain, rinse under cold water and pat dry.
- In a large bowl, combine the cooked green beans with tomatoes, scallions, olives, capers, garlic, salt, pepper and 4 tablespoons parsley. Drizzle in the olive oil, folding ingredients gently. Let rest at room temperature for at least 1 hour for flavors to blend.
- To serve, flake the tuna in large pieces; add to the other ingredients.
- Add the Angel Hair Shirataki and toss gently.
- Adjust seasonings and garnish with remaining tablespoons of parsley. Serve at room temperature.
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