Chicken and Angel Hair Shirataki with Peanut Curry Sauce

Chicken and Angel Hair Shirataki with Peanut Curry Sauce
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Angel Hair Shirataki
  • 2 tablespoons canola oil
  • 1½ pounds chicken breast, cut in 1-inch pieces
  • Salt and pepper
  • 8 ounces frozen cut green beans, thawed
  • 8 ounces frozen pepper strips, thawed
For sauce:
  • 1½ cups light coconut milk
  • ½ cup low sodium chicken broth,
  • 1 tablespoon red curry paste
  • ⅓ cup chunky peanut butter
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice, plus wedges for garnishing
  • Cilantro sprigs for garnishing
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Heat oil in a large frying pan over medium-high heat.
  3. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes.
  4. Add green beans and pepper strips and continue cooking for 3 minutes.
  5. While chicken cooks, start the peanut curry sauce.
  6. In a medium mixing bowl, whisk together all ingredients for the sauce.
  7. Pour sauce into a frying pan over the chicken and vegetables, stir to combine.
  8. Turn heat up to high and bring to boil, stirring occasionally.
  9. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes.
  10. Serve over a bed of Angel Hair Shirataki .

Shrimp Gumbo with Angel Hair Shirataki

Shrimp Gumbo with Angel Hair Shirataki
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Angel Hair Shirataki
  • 4 ounces vegetable oil
  • 4 ounces all-purpose flour
  • 1½ pounds raw, whole, head-on medium-sized (31-50 count) shrimp
  • 2 quarts water
  • 1 cup diced onion
  • ½ cup diced celery
  • ½ cup diced green peppers
  • 2 tablespoons minced garlic
  • ½ cup peeled, seeded and chopped tomato
  • 1 tablespoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme, chopped
  • ¼ teaspoon cayenne pepper
  • 2 bay leaves
  • ½ pound andouille sausage, cut into ¼-inch pieces and browned
  • 1 tablespoon file powder
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Preheat the oven to 350 degrees F.
  3. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1½ hours, whisking 2 to 3 times throughout the cooking process.
  4. While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator.
  5. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
  6. Once the roux is done, carefully remove it from the oven and set over medium-high heat.
  7. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
  8. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine.
  9. Gradually add the shrimp broth while whisking continually.
  10. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine.
  11. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving.
  12. Serve over the Angel Hair Shirataki.
  13. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  14. Preheat the oven to 350 degrees F.
  15. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine.
  16. Place on the middle shelf of the oven, uncovered, and bake for 1½ hours, whisking 2 to 3 times throughout the cooking process.
  17. While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator.
  18. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil.
  19. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
  20. Once the roux is done, carefully remove it from the oven and set over medium-high heat.
  21. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
  22. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine.
  23. Gradually add the shrimp broth while whisking continually.
  24. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine.
  25. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving.
  26. Serve over the Angel Hair Shirataki.

 

 

 

Snow Peas, Scallions, Radish and Angel Hair Shirataki Salad

Snow Peas, Scallions, Radish and Angel Hair Shirataki Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Angel Hair Shirataki
  • 2 cups (about 8-ounces) snow peas, trimmed and rinsed
  • 3 scallions (green and white portions), thinly sliced
  • 4 radishes, trimmed and cut into julienne slices (about ½ cup)
  • ¼ cup seasoned rice wine vinegar
  • 1 tablespoon walnut oil
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
  2. Place snow peas in a bowl and cover with boiling hot water. After 2 minutes, strain and shock in an ice bath. When cool, strain. Cut snow peas on the diagonal into ½-inch diamond shapes, discarding end pieces.
  3. In a medium-sized bowl, combine snow peas, scallions, Angel Hair Shirataki and radishes. In a separate bowl, whisk together vinegar and oil.
  4. Pour over vegetable mixture and serve.