Gluten Free Lo-Mein With Shirataki Noodles

Gluten Free Lo-Mein With Shirataki Noodles
Recipe type: Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 tablespoons oil
  • 16 ounces Shiratki Noodles
  • 3 cups thinly sliced cabbage
  • 7 green onions, cut into one inch long pieces
  • 1 cup shredded carrot
  • 1 tablespoon sesame seeds
  • ½ teaspoon ground ginger
  • ⅓ cup gluten free soy sauce
  • 2 cup chicken, beef or vegetable broth
Instructions
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
  2. In a large skillet or wok, heat oil, sesame seed and ground ginger for about 2 minutes on medium low heat.
  3. Add cabbage, green onions and carrots to the oil in the skillet or wok.
  4. Cook, stirring frequently, for 5 minutes.
  5. Push vegetables to the sides of the wok or skillet.
  6. Add broth and soy sauce to the pan.
  7. Increase heat to medium high and cook, stirring constantly and incorporating vegetables, until all liquid is absorbed.
  8. Add Shirataki Noodles at the last minute. They are already cooked.
  9. Stir fry until noodles are heated, about 1 minute.
  10. Remove from heat and serve.

Angel Hair Shirataki Noodles with Lemon and Garlic

Angel Hair Shirataki Noodles with Lemon and Garlic
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • ¼ cup lemon juice
  • 1 cup tomatoes , chopped
  • 8 ounces Angel Hair Shirataki Noodles
  • ¼ cup fresh basil,chopped
  • 2 tablespoons parmesan cheese, freshly grated
  • black pepper ,to taste
Instructions
  1. Put the olive oil and garlic in a saute' pan and cook over medium heat just until the garlic begins to brown.
  2. Remove the saute' pan from the heat and pour in the wine.
  3. Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by ½.
  4. Stir in the lemon juice and tomato.
  5. Remove the pan from the heat.
  6. Drain the Shirataki Noodles under warm water. Drain and pat dry on paper towels.
  7. Put it into a warm serving bowl.
  8. Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture.
  9. Toss and serve immediately.

Gluten Free Creamy Italian Beef and Tofu Shirataki Noodle Casserole

Gluten Free Creamy Italian Beef and tofu Shirataki Noodle Casserole
Recipe type: Beef,Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1-1/2 cups (8 ounces) Tofu Shirataki Noodles
  • 1 pound lean ground beef
  • 1 can (14-1/2 ounces) diced tomatoes with green pepper & onion
  • 1 can (14-1/2 ounces) peas & carrots, drained
  • 1 can cream of mushroom soup
  • 1-1/2 cups shredded mozzarella cheese
Instructions
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
  2. Brown meat in skillet; drain.
  3. Combine meat with pasta, tomatoes, peas & carrots and mushroom soup; place in 7x11" baking dish.
  4. Cover and bake at 375 degrees, 20 minutes.
  5. Uncover; top with cheese.
  6. Bake 5 minutes longer or until cheese is melted.
  7. Garnish with parsley, if desired.