Shirataki Noodle Recipes
Angel Hair Shirataki Primavera
Recipe type: Vegetarian
Prep time:
Cook time:
Total time:
Ingredients
- 1 package Angel Hair Shirataki
- 1 small bunch broccoli, about 1 heaping cup of florets
- 1 small zucchini, diced
- 4 asparagus spears
- ½ cup peas, fresh or frozen
- ½ cup snow peas
- 3 minced garlic cloves
- 3 Roma tomatoes, seeded and diced
- 12 basil leaves, chopped
- 4 tablespoons butter
- ¼ cup chicken broth (use vegetable broth for vegetarian option)
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- Salt
Instructions
- Get a large pot of water boiling. Salt it well. It should taste like the sea.
- Fill a large bowl with ice water.
- Boil the broccoli for 1 minute.
- Add the asparagus and boil another minute.
- Add the snow peas and boil for 30 more seconds. Remove all the vegetables and plunge them into the ice water. Once they’re cool, drain in a colander.
- Drain and rinse Angel Hair Shirataki very well. Place on paper towels to dry.
- In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and zucchini and sauté 1 minute.
- Add the diced tomatoes and sauté another 2 minutes, stirring often.
- Pour in the chicken or vegetable broth and turn the heat to high to bring it to a boil.
- Add the cream and toss in all the vegetables younboiled, plus the peas. Stir to combine.
- Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.
- Add the parmesan cheese and stir to combine. If the sauce seems too thick – it should be pretty thick, but not pastey – add some more chicken broth, cream or water.
- Transfer the Angel Hair Shirataki with tongs into the sauce and stir to combine. Add the basil now, and taste for salt. Add salt if needed.
- Grind some black pepper over everything and serve immediately.
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