Shirataki Noodles and Pesto

Shirataki Noodles and Pesto
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Noodles
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 lemon; juice of
  • ½ cup Pesto
  • ½ cup oil-packed sun-dried tomatoes
  • 1 cup fresh or frozen peas
  • 1 carrot; grated
  • ½ cup toasted almonds; slivered
  • salt and pepper to taste
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. In a large bowl, combine the oil, vinegar, lemon juice and pesto.
  3. Add the Shirataki Noodles and toss to mix.
  4. Add the remaining ingredients and toss to mix.
  5. Season with salt and pepper.

Shirataki Noodles w/ Chicken and Avacado Salad

Recipe: Shirataki Noodles w/ Chicken and Avacado Salad

Ingredients

  • 1 pound (2-8 ounce packages) Shirataki Noodles
  • 4 chicken breasts
  • 2 tablespoons olive oil
  • 2 avocados — chopped
  • 1 1/2 cups Mozzarella cheese — chopped
  • 2 tomatoes or red peppers — chopped
  • Ranch dressing
  • 1 cup toasted slivered almonds
  • 1 teaspoon basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • chopped black olives

Instructions

  1. Brown chicken in olive oil and chop.
  2. Drain and rinse Shirataki Noodles with cold water, and drain again.
  3. Toss the remaining ingredients with Ranch dressing and add the Shirataki Noodles and chicken.
  4. Serve.

Number of servings (yield): 4

Meal type: lunch