Angel Hair Shirataki Primavera

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
  1. Get a large pot of water boiling. Salt it well. It should taste like the sea.
  2. Fill a large bowl with ice water.
  3. Boil the broccoli for 1 minute.
  4. Add the asparagus and boil another minute.
  5. 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.
  6. Drain and rinse Angel Hair Shirataki very well. Place on paper towels to dry.
  7. 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.
  8. Add the diced tomatoes and sauté another 2 minutes, stirring often.
  9. Pour in the chicken or vegetable broth and turn the heat to high to bring it to a boil.
  10. Add the cream and toss in all the vegetables younboiled, plus the peas. Stir to combine.
  11. Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.
  12. 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.
  13. 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.
  14. Grind some black pepper over everything and serve immediately.

 

Baby Bok Choy with Cashews and Shirataki Noodles

Baby Bok Choy with Cashews and Shirataki Noodles
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped green onions, including green ends
  • 3 cloves garlic, chopped
  • 1 pound baby bok choy
  • ½ teaspoon dark sesame oil
  • Salt
  • ½ cup chopped, roasted, salted cashews
  • 1 package Shirataki Noodles
Instructions
  1. Drain and rinse Shirataki Noodles under warm water.Place on paper towels to dry.
  2. Rinse bok choy, separate larger leaves from core. Keep core that is holding smaller leaves together.
  3. Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
  4. Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
  5. Gently mix in cashews.
  6. Serve over a mound of Shirataki Noodles.

 

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