Marinated Artichoke Hearts w/ Shirataki Noodles

Marinated Artichoke Hearts with Shirataki Noodles
Recipe type: Salads / Vegetarian
Prep time: 
Total time: 
  • 1 pound ( 2-8 ounce packages) Shirataki Noodles
  • 6 ounce jar marinated artichoke hearts, chopped and drained, reserving liquid
  • ½ green pepper -- chopped
  • ½ red pepper -- chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon parmesan cheese -- grated
  • 1 tablespoon dried basil -- (or 2 tablespoons fresh)
  • 1 tablespoon dried parsley -- (or 2 tablespoons fresh)
  • salt and pepper -- to taste
  1. Toss the marinated artichoke hearts and the peppers.
  2. Combine remaining ingredients, including reserved artichoke liquid, and toss with pasta

Shirataki Noodles w/ Veggies and Peanut Sauce

Shirataki Noodles with Veggies and Peanut Sauce
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
  • 1 (8 ounce package) Shirataki Noodles
  • ½ red pepper, seeds cut out and cut in slivers
  • 1 cup snow peas, cut in diagonal slices
  • ¼ cup soy sauce
  • ¼ cup natural peanut butter (be sure to check the label to make sure it does not contain sugar)
  • 1½ teaspoon dark sesame oil
  • 1 teaspoon Asian Chile Garlic Sauce (or use a small amount of your favorite hot sauce)
  • 2 tablespoons coarsely chopped peanuts
  • chopped fresh cilantro (optional)
  1. Drain and rinse Shirataki Noodles under warm water.
  2. Put noodles on cutting board and cut through several times to make them 3-4 inches long.
  3. Cut up red pepper and snow peas and chop peanuts.
  4. Put peanut butter in glass measuring cup and heat in microwave about 2 minutes, or until very soft.
  5. Add soy sauce, sesame oil, and Chile Garlic Sauce and whisk together until well combined.
  6. In mixing bowl combine noodles, veggies and sauce.
  7. Divide between two serving plates and sprinkle with peanuts and chopped cilantro if using.
  8. Serve at room temperature.

Shirataki Noodles & Artichokes

Shirataki Noodles and Artichokes
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
  • 6 fresh baby artichokes
  • ¼ cup lemon juice
  • 2 (8 ounce) packages Shirataki Noodles
  • ½ cup tomato juice
  • 2 tablespoons olive oil
  • 2 cloves garlic -- minced
  • 3 tablespoons fresh parsley
  • 3 tablespoons fresh basil -- or 1 teaspoon dried
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup fresh tomato -- chopped
  • ½ cup olives -- Kalamata
  • 2 tablespoons capers
  • ½ cup feta cheese -- optional
  • juice of one lemon
  1. Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters.
  2. Combine ¼ cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain.
  3. Steam artichokes until tender, about 20 minutes. chill.
  4. In a large pot, drain and rinse Shirataki noodles with cold water.
  5. To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds.
  6. Toss together artichokes, Shirataki noodles, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.