Shirataki Noodle Recipes
| Salmon over Shirataki Noodles |
Recipe type: Seafood
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Ingredients
- 4 salmon fillets or chicken if you prefer
- 1-2 packages (8 ounce) Shirataki Noodles
- 6 cloves fresh garlic, minced
- 1 teaspoon finely grated ginger
- 1 smallish zucchini, cut in matchsticks
- 1 yellow summer squash, cut in matchsticks
- 2 ounces pine nuts
- Dash of cayenne pepper
- Cooking oil like canola
Instructions
- Rinse the Shirataki Noodles in cold water, set aside.
- Place pine nuts in a sauté or frying pan on med-high heat. Toss pan to keep them moving and brown them on several sides.
- Remove nuts from pan and turn the heat to low.
- Place garlic and ginger along with 2 tablespoons of oil and let sweat 10 minutes.
- Cut up Shirataki Noodles in several places to more of a manageable length.
- Preheat broiler.
- Rub salmon with oil, salt & pepper. Broil skin side down until they are cooked most of the way through. Turn off and keep warm.
- Turn the heat up on your ginger and garlic, add the 2 squashes and stir-fry for 2 minutes.
- Add pine nuts back in and most of your Shirataki Noodles. Reserve a small handful of the Shirataki Noodles for the salad.
- Toss everything together, if it starts to stick, add more oil.
- Salt and pepper to taste and it’s done.
- I put the Shirataki Noodles in the center of the plate and top it with a salmon fillet.
- If you like raw green onion, that’s nice to have sprinkled on top.
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