Swedish Meatballs in Dill Sauce over Shirataki Fettuccine Noodles

Swedish Meatballs in Dill Sauce over Shirataki Fettuccine Noodles
Recipe type: Beef, Pork
Prep time: 
Cook time: 
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  • 1 package Shirataki Fettuccine Noodles
  • ⅔ cup fine dried breadcrumbs
  • 1½ cups heavy cream
  • 1 cup chopped onion
  • 1 stick (8 tablespoons) unsalted butter
  • 1½ pounds ground chuck
  • 1 pound ground pork
  • 1 teaspoon dried dill
  • ¼ teaspoon ground cloves
  • 1½ teaspoons salt
  • 1 teaspoon pepper
  • ¼ cup vegetable oil
  • ¾ cup water
  • ¼ cup chopped fresh dill
  1. Drain and rinse Shirataki Fettuccine Noodles under warm. Dry on a stack of paper towels. Set aside till needed.
  2. Soak crumbs in 1 cup cream in a medium bowl until thick.
  3. Meanwhile, cook onion in 3 tablespoons butter in a 10-inch heavy skillet, stirring occasionally, until softened, about 6 minutes, then stir into crumb mixture.
  4. Add meats, dill, cloves, 1½ teaspoons salt and 1 teaspoon pepper and combine well with your hands. Form mixture into 1¼-inch meatballs.
  5. Preheat oven to 350 degrees with rack in middle.
  6. Heat oil in skillet over medium-high heat until hot, then brown meatballs in 5 batches, shaking skillet to maintain shape, and transfer as browned to a 3- to 4-qt baking dish.
  7. Add ¾ cup water to skillet and boil, stirring up brown bits, until reduced to about ½ cup.
  8. Add remaining ½ cup cream and 5 tablespoons butter and stir until butter is just melted. Remove from heat, then stir in fresh dill and pour over meatballs.
  9. Bake until meatballs are no longer pink within, 8 to 10 minutes.
  10. Serve over a bed of Shirataki Fettuccine Noodles.


Chicken and Shirataki Noodles in Peanut Sauce

Chicken and Shirataki Noodles in Peanut Sauce
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
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  • 1 rotisserie chicken (1½ to 1¾ pounds)
  • 1 garlic clove
  • 1 one-inch piece fresh peeled ginger
  • ½ cup smooth peanut butter (regular)
  • ⅔ cup warm water
  • 1½ tablespoons soy sauce
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon red wine or cider vinegar
  • 1 teaspoon sugar
  • ½-1 teaspoon red chile flakes (to taste)
  • 1 package Shirataki Noodles
  • 1 10-ounce package sugar snap peas
  • 4 scallions, thinly sliced
  1. Remove chicken from bones and slice or shred. Set aside.
  2. Drop garlic and ginger in the bowl of a food processor until finely chopped. Add peanut butter, water, soy sauce, sesame oil, vinegar, sugar, and chile flakes and process until smooth.
  3. In a small pan of boiling water add sugar snap peas and cook 2 minutes. Drain and rinse under running water briefly.
  4. Drain and rinse Shirataki Noodles under warm water to heat.
  5. Serve chicken on top of noodles and snap peas. Pour sauce over and sprinkle with scallions.


Grilled Southwestern Shirataki Pasta Salad


Recipe: Grilled Southwestern Shirataki Pasta Salad
Recipe type: Beef, Salads
Prep time: 
Cook time: 
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  • 8 ounces Shirataki Macaroni Noodles
  • 8 oonces lean boneless sirloin steak
  • ½ teaspoon each ground cumin, salt and pepper
  • 3 medium poblano chile peppers, halved and seeded
  • 1 ear fresh corn, husked
  • 1 medium sweet onion, sliced ½ inch thick
  • Nonstick spray
  • 2 large ripe tomatoes, cut in bite-size chunks
  • 1 tablespoon olive oil
  • ¼ cup lime juice
  • ½ cup chopped cilantro
  1. Drain Shirataki Macaroni Noodles, rinse under cold water and drain again. Pat dry with paper towels. Transfer to a large serving bowl.
  2. Heat outdoor grill. Rub steak with ¼ tsp each of the cumin, salt and pepper.
  3. Coat steak, peppers, corn and onion with nonstick spray.
  4. Grill steak 4 to 6 minutes, turning once, for medium-rare. Remove to cutting board; let stand 5 minutes.
  5. Grill peppers, corn and onion 8 to 10 minutes, turning as needed until lightly charred and tender.
  6. Cut peppers and onion into bite-size pieces and cut corn off cob; add to bowl with pasta.
  7. Slice steak thinly against the grain and add to bowl.
  8. Add remaining cumin, salt and pepper and remaining ingredients to bowl; toss to mix and coat.