Pork Shirataki

Pork Shirataki
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
  • 1½ pounds pork chops, sliced into thin strips
  • 1 inch fresh ginger, chopped
  • 2 cloves garlic, chopped
  • ¼ cup soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons dark sesame oil
  • 1 tablespoon honey
  • 1 teaspoon red pepper flakes, to taste
  • salt and pepper
  • 1 tablespoon cornstarch
  • 1 yellow bell pepper, sliced into strips
  • ½ medium onion, sliced into strips
  • 2 (8 ounce) packages Shirataki Noodles
  1. Drain and rinse the Shirataki Noodles under warm water for at least 2 minutes. Place on paper towels to dry.
  2. In a medium bowl, place the first 8 ingriedents, and toss them to combined.
  3. Let it marinade for 4-5 hours, or over night, tossing every few hours.
  4. Heat a little more sesame oil in a large wok or skillet.
  5. Take the pork out of the marinade, shake off excess marinade, and stir fry in the wok or skillet; season with salt and pepper.
  6. Add the corn starch to the marinade and whisk to dissolve.
  7. Add the peppers and onions when the pork is fully cooked and stir fry for about 2 minutes.
  8. Add the Shirataki Noodles and marinade, and bring to a boil to thicken sauce.

Tuna and Shirataki Noodles

Tuna and Shirataki Noodles
Recipe type: Salads, Seafood
Prep time: 
Cook time: 
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  • 1 pound package Shiritaki Noodles
  • 1 cup red bell pepper -- julienned
  • ½ cup carrot -- grated
  • ½ cup frozen green peas -- thawed
  • ¼ cup thinly sliced green onions
  • 1 can solid white tuna in water -- drain and flaked (7-1/2 ounce can)
  • ½ cup Italian dressing
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry
  2. Combine Shirataki Noodles and next 5 ingredients in a bowl; toss gently.
  3. Add dressing; toss well.

Pineapple and Orange Shirataki Noodle Salad

Pineapple and Orange Shirataki Noodle Salad
Recipe type: Salads
Prep time: 
Total time: 
  • 2 -1 pound packages Shiritaki Noodles
  • 1 ounce peas and carrots, frozen
  • 20 ounces pineapple chunks in juice -- drained, reserve juice
  • 2 cups black beans, cooked -- rinsed and drained
  • 1 cup red bell pepper -- sliced thin.then 3rd
  • ½ cup green onions -- thinly sliced
  • 2 oranges, large -- peeled & sectioned -- cut into 3 pieces
  • ½ cup orange juice
  • wine vinegar
  • 2 teaspoons dried basil
  • 1 teaspoon orange peel
  • ½ teaspoon garlic powder
  • ⅛ teaspoon salt and pepper, each
  1. 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.
  2. Place peas and carrots in a colander.. Rinse and drain and place in a large bowl with Shirataki noodles.
  3. Add pineapple, beans, bell pepper, onions, and orange sections.
  4. Toss to combine.
  5. Combine ½ cup of pineapple juice and remaining ingredients.
  6. Mix well.
  7. Pour over noodle mixture.
  8. Mix gently until well combined.
  9. Chill thoroughly, preferably overnight.
  10. Mix several times while chilling.