Shirataki Noodle Recipes
| Shiitake Mushrooms, Prosciutto and Shirataki Noodles |
Recipe type: Vegetarian,Side Dish
Prep time: 6 hours 10 mins
Cook time: 15 mins
Total time: 6 hours 25 mins
Ingredients
- 1 pound Shirataki Noodles
- 1/2 cup olive oil — plus 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon hot pepper flakes
- 3 cloves garlic — minced 8 ounce
- Shiitake mushrooms -stems trimmed and diced
- 1/4 cup shallots, finely chopped
- 1/2 cup Prosciutto — fine chopped
- 15 sun-dried tomatoes -thin sliced
- 30 black olives — fine chop
- 2/3 cup dry white wine
- 1 1/4 cup chicken broth
- 1/2 cup Italian parsley — fine chop
- 1/2 cup pine nuts — toasted lightly
- Parmesan cheese — grated
Instructions
- Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
- In a bowl, whisk together 1/2 cup olive oil, vinegar, red pepper flakes, 1 1/2 tablespoons garlic and black pepper to taste. Add the shiitake mushrooms and toss to coat them.
- Cover and chill for at least 6 hours or overnight.
- In a large skillet, heat remaining 2 tablespoons oil over low heat and cook the garlic, shallots and prosciutto till softened.
- Add shiitake mushroom mixture, sun-dried tomatoes and olives and cook over moderate heat for 5 minutes.
- Add the wine and chicken broth and bring to boil for 3 minutes.
- Add parsley and simmer, covered, for 10 minutes.
- In a large bowl toss the Shirataki Noodles with the mushroom sauce, pine nuts and the parmesan.
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