Shiitake Mushrooms, Prosciutto and Shirataki Noodles

Shiitake Mushrooms, Prosciutto and Shirataki Noodles
Recipe type: Vegetarian,Side Dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Noodles
  • ½ cup olive oil -- plus 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon hot pepper flakes
  • 3 cloves garlic -- minced 8 ounce
  • Shiitake mushrooms -stems trimmed and diced
  • ¼ cup shallots, finely chopped
  • ½ cup Prosciutto -- fine chopped
  • 15 sun-dried tomatoes -thin sliced
  • 30 black olives -- fine chop
  • ⅔ cup dry white wine
  • 1¼ cup chicken broth
  • ½ cup Italian parsley -- fine chop
  • ½ cup pine nuts -- toasted lightly
  • Parmesan cheese -- grated
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. In a bowl, whisk together ½ cup olive oil, vinegar, red pepper flakes, 1½ tablespoons garlic and black pepper to taste. Add the shiitake mushrooms and toss to coat them.
  3. Cover and chill for at least 6 hours or overnight.
  4. In a large skillet, heat remaining 2 tablespoons oil over low heat and cook the garlic, shallots and prosciutto till softened.
  5. Add shiitake mushroom mixture, sun-dried tomatoes and olives and cook over moderate heat for 5 minutes.
  6. Add the wine and chicken broth and bring to boil for 3 minutes.
  7. Add parsley and simmer, covered, for 10 minutes.
  8. In a large bowl toss the Shirataki Noodles with the mushroom sauce, pine nuts and the parmesan.

Shirataki Noodles with Portabella Mushroom

Shirataki Noodles with Portabella Mushroom
Recipe type: Salads / Side Dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ package Shirataki Noodles
  • ¼ cup chopped carrots -- or slightly less
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons water -- or more as needed
  • 4 slices Portabella mushroom -- ½" dice
  • 1 large garlic clove -- minced
  • non-stick cooking spray
  • cracked pepper -- mixed colors
  • ⅛ teaspoon safflower oil -- or spray
  • 1½ cups shredded cabbage -- napa or bok choy
  • 2 tablespoons red bell pepper -- roasted, or pimiento -- diced
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Process the carrot and the water until carrot is well grated.
  3. Add the teriyaki sauce and process until blended.
  4. Spray a wok and place over medium heat.
  5. Add the minced garlic and the diced portabellas and toss until softened and aromatic (4 to 5 mins).
  6. Sprinkle generously with cracked pepper (black or a blend).
  7. Add the bell pepper and stir. Add oil if necessary.
  8. Add the shredded cabbage and stir gently. Cook for about 3 mins.
  9. Make a well in the center of the wok and add the carrot mixture. Heat gently.
  10. Incorporate the drained noodles then toss with the mushroom vegetables from the rim of the wok.
Notes
Serve cold as Shiritaki salad or hot/warm as light entree or side dish.