Shirataki Noodles and Pesto
Recipe: Shirataki Noodles and Pesto
Ingredients
- 1 pound Shirataki Noodles
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 lemon; juice of
- 1/2 cup Pesto
- 1/2 cup oil-packed sun-dried tomatoes
- 1 cup fresh or frozen peas
- 1 carrot; grated
- 1/2 cup toasted almonds; slivered
- salt and pepper to taste
Instructions
- In a large bowl, combine the oil, vinegar, lemon juice and pesto.
- Add the Shirataki Noodles and toss to mix.
- Add the remaining ingredients and toss to mix.
- Season with salt and pepper.
Number of servings (yield): 6
Salmon and Artichoke Hearts w/ Shirataki Noodles
Recipe: Salmon and Artichoke Hearts w/ Shirataki Noodles
Ingredients
- 1/2 pound Shirataki Noodles
- 1 medium stack broccoli; chopped
- 1 small chopped onion
- 1 garlic clove; chopped
- 1 1/2 cup salmon; canned or cooked
- 1 small jar artichoke hearts — chopped
- 1 small bag sliced almonds
- 1 tablespoon mustard
- 1 cup sour cream
- 1 cup mayonnaise
- 1 teaspoon celery salt
- 1/2 teaspoon horseradish
- 1 tablespoon lemon juice
Instructions
- Rinse and drain Shirataki Noodles, twice.
- Add all of the ingredients.
- Garnish with parsley, paprika and almonds.
Number of servings (yield): 1
Meal type: lunch
Recipe by on.
Microformatting by hRecipe.
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
- Brown chicken in olive oil and chop.
- Drain and rinse Shirataki Noodles with cold water, and drain again.
- Toss the remaining ingredients with Ranch dressing and add the Shirataki Noodles and chicken.
- Serve.
Number of servings (yield): 4
Meal type: lunch
