Shirataki Noodle Recipes
| Shirataki Noodles with Portabella Mushroom |
Recipe type: Salads / Side Dish
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Ingredients
- 1/2 package Shirataki Noodles
- 1/4 cup chopped carrots — or slightly less
- 2 tablespoons teriyaki sauce
- 2 tablespoons water — or more as needed
- 4 slices Portabella mushroom — 1/2″ dice
- 1 large garlic clove — minced
- non-stick cooking spray
- cracked pepper — mixed colors
- 1/8 teaspoon safflower oil — or spray
- 1 1/2 cups shredded cabbage — napa or bok choy
- 2 tablespoons red bell pepper — roasted, or pimiento — diced
Instructions
- Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
- Process the carrot and the water until carrot is well grated.
- Add the teriyaki sauce and process until blended.
- Spray a wok and place over medium heat.
- Add the minced garlic and the diced portabellas and toss until softened and aromatic (4 to 5 mins).
- Sprinkle generously with cracked pepper (black or a blend).
- Add the bell pepper and stir. Add oil if necessary.
- Add the shredded cabbage and stir gently. Cook for about 3 mins.
- Make a well in the center of the wok and add the carrot mixture. Heat gently.
- Incorporate the drained noodles then toss with the mushroom vegetables from the rim of the wok.
Notes
Serve cold as Shiritaki salad or hot/warm as light entree or side dish.
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