Angel Hair Shirataki Noodle Primavera

Angle Hair Shirataki Noodle Primavera
Recipe type: Side Dish, Vegetarian
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Ingredients
  • 1-8 ounce package Angel Hair Shirataki
  • 1 cup assorted chopped veggies such as broccoli, zucchini and red bell peppers
  • 2 tablespoons fat free or light cream cheese
  • 1 tablespoon reduced fat parmesan grated topping
  • salt and pepper to taste
Instructions
  1. Rinse and drain shirataki noodles thoroughly and put into a bowl.
  2. Microwave for 1 minute and then drain again and dry well.
  3. Cut noodles into 6-8 inch lengths. put noodles back into the bowl.
  4. Add cream cheese and veggies.
  5. Microwave for an additional 2 minutes stopping to mix half way through.
  6. Add parmesaen cheese and mix again.
  7. Add salt and pepper to taste.

Spicy Fettuccine Shirataki Noodles with Chicken

Spicy Fettuccine Shirataki Noodles with Chicken
Recipe type: Chicken Dishes
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Ingredients
  • ⅓ pound chicken breasts, cut into thin slices
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 2 tablespoons vegetable oil
  • 2 tablespoons sliced shallots
  • 1 teaspoon minced garlic
  • ½ cup sliced yellow onions
  • 1 teaspoon chopped serrano chiles or to taste
  • 1 cup packed Thai basil leaves
  • 1½ tablespoons fish sauce
  • 1½ tablespoons oyster sauce
  • 1 - 8 ounce package Fettuccine Shirataki noodles, rinsed thoroughly, squeezed dry with towel
  • ¼ cup chicken stock plus extra
  • ½ red bell pepper, cut into thin strips
  • 2 to 3 cups thinly sliced bok choy, blanched or spinach leaves
Instructions
  1. Combine chicken, cornstarch and water in a bowl and toss until evenly coated and set aside.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. Heat oil in a large non-stick frying pan over moderate heat. Add shallots, garlic, onions, chilies and basil leaves and stir until fragrant, about 1 minute then add chicken.
  4. Cook until chicken begins to turn white, about 1 minute then add fish sauce, oyster sauce, noodles, chicken stock, red bell pepper and bok choy.
  5. Cook until chicken is done and vegetables are thoroughly hot, another 2 minutes.
  6. If pan is dry, add additional stock to moisten noodles. Serve immediately.

Prawn Shirataki Noodle Soup

Prawn Shirataki Noodle Soup
Recipe type: Soups
Prep time: 
Cook time: 
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Ingredients
  • Dashi (Seasoning Stock)
  • 3 large strips of Dashi Kombu^, cut into roughly 4x4 inch squares
  • ½ cup Bonito Tuna Flakes
  • 4 cup cold water
  • ½ cup Shiitake mushrooms
  • Shirataki Noodle Soup
  • 4 cups dashi stock from above
  • 2 tablespoons soy sauce
  • 1 tablespoon Morita Honjozo Mirin^
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 carrot, cut into ½ inch segments on the diagonal and then thinly sliced
  • ½ bunch of spinach, coarsely chopped
  • 1 scallion, thinly sliced on the diagonal
  • 2 eggs
  • 6 cooked and cleaned prawns
  • 1- 8 ounce package Shirataki Noodles
Instructions
  1. Dashi
  2. Soak the kombu and shiitake mushrooms in the cold water in the pot for about 20 minutes and then bring to boil.
  3. Remove the seaweed and shiitake and add a handful of the bonito flakes and turn off heat and allow it to steep for another 5-10 minutes.
  4. Strain, pressing out the stock from the bonito flakes.
  5. Save the shiitake mushrooms. The broth should be a clear light golden yellow color.
  6. Shirataki Noodles Soup with Prawns and Egg
  7. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry
  8. Bring a pot of water to boil and quickly blanch the spinach and carrots and set aside.
  9. In the same pot, add the Shirataki Noodles just long enough to warm them.
  10. Place your noodles, mushrooms, spinach and carrots in a soup bowl.
  11. Heat the dashi and add the soy sauce, mirin, and sugar along with the prawns and bring to slow rolling boil.
  12. Make any final adjustments with salt if needed and ladle broth over the noodle bowls.
  13. Top with prawns, crack an egg into the soup, add scallions and enjoy!
Notes
^Dashi Kombu is edible kelp. ^Mirin is a sweet golden-yellow wine used in Japanese cooking as a sweetener. A substitute for mirin is 1 tablespoon. sake or white wine plus 2 teaspoons. sugar.