Tofu, Veggie and Sesame Shirataki Noodles

 

Recipe: Tofu, Veggie and Sesame Shirataki Noodles
Recipe type: Gluten Free Recipes, Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 tablespoons canola oil, divided
  • 1 1-pound block extra-firm tofu, weighted and drained, cut into ½-inch cubes
  • 2 tablespoons fresh minced ginger
  • 1 tablespoon minced garlic
  • 1 bunch scallions, thinly sliced, greens and whites divided, about 1 cup
  • 1 15-ounce can baby corn, drained and sliced into ½ inch rounds
  • 1 red bell pepper, seeded and diced, about 1¼ cup
  • 1 cup frozen edamame *
  • 1 package Shirataki Noodles
  • ⅓ cup soy sauce
  • 1 tablespoon toasted sesame oil
  • ¼ cup lightly toasted sesame seeds, plus more for garnish
Instructions
  1. Drain and rinse the Shirataki Noodles really well under warm water. Cut into bite size pieces and set aside on paper towels.
  2. Heat 2 tablespoons oil in a wok or a very large nonstick sauté pan over high heat. Add tofu and cook until browned on all sides, about 4 minutes total. Remove tofu from pan and reserve. Add remaining 1 tablespoon oil, then add ginger, garlic and scallion whites and cook until fragrant but not browned, about 30 seconds.
  3. Add baby corn, peppers and edamame and cook until peppers are slightly tender, 1-2 minutes.
  4. Add Shirataki Noodles, soy sauce and sesame oil and stir well to combine, then cook until heated through, an additional 1-2 minutes.
  5. Add scallion greens, reserving some for garnish, and sesame seeds and stir to combine.
  6. Divide among 4 plates and top with additional scallion greens and sesame seeds.
Notes
* edamame is immature soybeans in the pod

 

Gluten Free Surprise Shirataki Penne Noodles Casserole

Gluten Free Surprise Shirataki Penne Noodles Casserole
Recipe type: Casseroles, Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 8 ounces (1/2 cup) Shirataki Penne Noodles
  • ½ pound ground beef
  • 2 tablespoons butter
  • 3 tablespoons onion, chopped
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 (14 ounce) can whole kernel Corn, drained
  • 1 (10 ounce) can tomato soup
  • ½ cup cheddar cheese, grated
Instructions
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
  2. Saute onions in butter until transparent.
  3. Cook beef until browned, season with salt and pepper.
  4. Arrange alternate layers of Shirataki Penne Noodles, corn and browned beef in a greased 6 cup casserole dish.
  5. Pour soup over top and sprinkle with grated cheddar.
  6. Bake at 325 degrees for 25 minutes or until heated through and cheese browns.

Gluten Free Mexican Shirataki Casserole

Gluten Free Mexican Shirataki Casserole
Recipe type: Casseroles, Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Penne Pasta
  • 1 cup uncooked lentils
  • 1 28 ounce can enchilada sauce
  • 4½ cups water
  • 1 cup carrots
  • 1 cup celery
  • 1 cup onions
  • 1 cup bell peppers
  • 1 can green chilis
  • 1 cup spinach
  • 1 tablespoon olive oil
  • 4 ounces soft goat cheese
  • black olives to garnish
Instructions
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
  2. In a sauce pan put lentils, can of enchilada sauce & water. Bring to boil & then simmer until cooked. About 45-60 minutes.
  3. While the lentil mix is cooking, cut up veggies and saute until soft.
  4. In the casserole dish layer noodles, veggies and chunks of cheese.
  5. Continue layering and then top with olive garnish.
  6. Bake 60 minutes at 350 degrees.
  7. Let sit 10-15 minutes before serving.