Shirataki Noodle Recipes
| Curried Shirataki and Vegetable Patties |
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Ingredients
- 1 -8 ounce package Shirataki Noodles
- 1 egg
- 1/2 cup frozen broccoli chopped & drained
- cup frozen cauliflower, chopped & drained
- cup yellow squash, chopped
- 1 teaspoon chopped fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsweetened coconut
- teaspoon curry powder
- teaspoon garlic powder
- teaspoon cumin
- pinch salt
- cup heavy cream
- teaspoon coriander
- teaspoon cardamom
Instructions
- Preheat oven to 350 degrees.
- Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces..
- In a bowl, whisk the egg and add the noodles, broccoli, cauliflower, squash and chives.
- Add the salt and pepper, mixing until egg is incorporated.
- Line a baking sheet with parchment paper.
- Using a 3 inch ice cream scoop, scoop noodle vegetable mixture onto baking sheet, placing at least 2 inches apart and lightly pat down the tops.
- Bake in preheated oven for 15 minutes or until lightly browned.
- Meanwhile, in a small saucepan over medium low heat, whisk together the heavy cream, coconut, curry powder, garlic powder, salt, cumin, coriander, and cardamom until slightly thickened.
- Remove sauce from heat and serve over noodle vegetable patties.
- Can be served as an appetizer or main course.
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