Tuna Shirataki Noodle Casserole

Recipe: Tuna Shirataki Noodle Casserole


  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 1/2 pound thinly sliced mushrooms
  • 1/2 cup heavy whipping cream
  • 1 cup water 4 ounces cream cheese, cut into small cubes
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon arrowroot starch
  • 1 tablespoon water
  • 2 large eggs
  • 2 6-ounce cans water-packed tuna, drained
  • 1- 10 ounce bag baby spinach, cooked, well drained and chopped
  • 2 -8 ounce packages fettuccine-shaped tofu Shirataki Noodle
  • 2 tablespoons freshly grated Parmesan cheese


  1. Preheat the oven to 350F.
  2. Lightly butter a 2-quart round casserole dish.
  3. Melt butter over medium heat in medium pot.
  4. Add onion and cook until soft but not browned.
  5. Turn heat to high and add mushrooms.
  6. Cook until mushroom water evaporates and mushrooms turn lightly brown.
  7. Add cream and water; bring to simmer
  8. Add cream cheese and simmer, stirring occasionally until cream cheese melts.
  9. Season to taste.
  10. Blend arrowroot and water together.
  11. Add to mushroom mixture and bring to boil, stirring constantly.
  12. Remove from heat.
  13. Combine tuna, spinach and Shirataki Noodles in large bowl.
  14. Beat eggs into mushroom mixture and pour over tuna mixture, mixing well.
  15. Transfer to casserole dish, smooth top and sprinkle with Parmesan cheese.
  16. Place casserole into larger baking pan – a 9 x 9-inch baking pan works well – and pour boiling water in dish to come halfway up side of casserole.
  17. Bake for 60- 75 minutes until top is firm.
  18. Remove from pan of water and let sit for 10 minutes before serving.
  19. Makes four main-course servings.

Shirataki Noodles Shrimp Pad Thai

Fettuccine Shirataki Shrimp Pad Thai
Recipe type: Seafood / Side Dish
Prep time: 
Cook time: 
Total time: 
  • 6 tablespoons Heinz ketchup
  • 1 tablespoon Splenda
  • 1 teaspoon white vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon arrowroot starch
  • 2 teaspoons chili paste, or to taste
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 2 cups fresh bean sprouts
  • 1 /2 pound cooked baby shrimp, thawed if frozen, well drained
  • 2 8-ounce packages Fettuccine Shirataki
  • ½ cup thinly sliced on the diagonal green onion
  • 2 tablespoons finely chopped roasted, unsalted peanuts
  • 4 sprigs of cilantro for garnishing
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. To make sauce, combine ketchup, Splenda, vinegar, soy sauce, fish sauce, arrowroot and chili paste.
  3. Heat oil in large frying pan or wok over high heat. Add garlic and fry until it turns pale gold.
  4. Add eggs and scramble until almost set.
  5. Add bean sprouts and shrimp. Stir-fry until heated through.
  6. Add sauce and cook until it boils.
  7. Add Fettuccine Shirataki and green onion.
  8. Stir-fry until piping hot.
  9. Transfer to platter; sprinkle with peanuts and garnish with cilantro. Makes four side or two main course servings.