Fettuccine Shirataki with Mushrooms and Lemon Ginger Dressing

 

Fettuccine Shirataki with Mushrooms and Lemon Ginger Dressing
Recipe type: Salads, Side Dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
Lemon Ginger Dressing
  • ¾ teaspoon Asian chili powder (or cayenne)
  • grated zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 inch section of ginger, peeled and grated
  • ¼ cup rice vinegar
  • ⅓ cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons olive oil
The Noodles
  • 1 package Fettuccine Shirataki
  • 7 ounces fresh mushrooms ( sliced button, sliced shitake)
  • 1½ tablespoons butter
  • 1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
  • 1 tablespoon sesame seeds
Instructions
  1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.
  4. In a large bowl, toss the Fettuccine Shirataki with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)

Honey-Jalapeno Chicken with Sesame and Shirataki Noodles

Honey-Jalapeno Chicken with Sesame and Shirataki Noodles
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Noodles
  • 1 jalapeno, seeds removed
  • ⅓ cup honey
  • ¼ cup chopped fresh cilantro leaves
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 to 3 tablespoons water
  • 2 teaspoons olive oil
  • ½ rotisserie chicken, shredded or sliced
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • ¼ cup chopped green onions, green part only
  • 2 tablespoons pickled ginger, minced
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. In a blender or food processor, combine jalapenos, honey, cilantro, and ½ teaspoon each salt and black pepper and puree until smooth.
  3. Add 2 to 3 tablespoons of water to the mixture until desired consistency is achieved.
  4. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the shredded chicken and the blended sauce and cook until heated through.
  5. In a medium bowl, combine Shirataki Noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl.
  6. Pour heated chicken and sauce over Shirataki Noodles.
Notes
The sauce should be about the consistency of a meat sauce. That's how we like it. You may like it a little thinner.

 

Hamburger Stroganoff with Fettuccine Shirataki

Hamburger Stroganoff with Fettuccine Shirataki
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Butter
  • 1 pound ground chuck
  • Salt and pepper
  • 1 yellow onion, chopped ( 1 cup)
  • 8 ounces sliced button mushrooms
  • ⅓ cup of dry sherry, dry white wine, or water
  • ½ cup chopped parsley, loosely packed
  • 1¼ cups sour cream (room temperature)
  • 1 teaspoon lemon juice
  • ¼ teaspoon paprika or more to taste
  • 1 package Fettuccine Shirataki
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. Heat a large sauté pan on medium high heat. Melt 1 teaspoon butter in the pan and swirl it around. Sprinkle the bottom of the pan generously with salt. Working in batches as not to crowd the meat (crowding it will make it hard to brown), break up the ground beef and add it to the pan.
  3. Sprinkle the meat with salt. Do not stir the meat. Once the meat is well browned on one side (a couple minutes, depending on how hot the pan), use tongs to flip to the other side.
  4. Once that side is browned as well, use a slotted spoon to remove from the pan and set aside. Continue to brown the meat in batches, adding a teaspoon of butter to the pan with each batch if needed, and salting the pan and the meat, until it is all browned. Remove meat from pan. Drain excess fat from pan.
  5. Lower the heat to medium. Add the onions to the pan. If you are working with very lean meat, you may not have any residual fat in the pan. If this is the case, you'll want to add in a tablespoon of olive oil or butter to the pan.
  6. Cook the onions, scraping up the meat drippings, until soft, about 5 minutes. Remove onions from the pan (add to the meat).
  7. Add a tablespoon of butter to the pan, increase the heat to medium high. Add the sliced mushrooms. Sauté until nicely browned (about 4 minutes).
  8. Add the sherry (or dry white wine or water) to the pan to deglaze the pan, scraping up any browned bits. Let the sherry reduce by at least a half, then lower the heat to low.
  9. Remove the pan from the heat.
  10. Mix in the sour cream and paprika until smooth. Return the pan to very low heat, and not let the sour cream boil (or it may curdle). You may have to add a few tablespoons of water to the mixture to thin it out a bit.
  11. Stir in the lemon juice, and about ¼-1/2 teaspoon of salt (taste).
  12. Stir in the meat and onions.
  13. Stir in the chopped parsley. Add more salt, pepper, and/or paprika to taste.
  14. Serve the stroganoff on top of Fettuccine Shirataki.