Macaroni Shirataki with Ricotta and Asparagus

Macaroni Shirataki with Ricotta and Asparagus
Recipe type: Vegetarian
Prep time: 
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Ingredients
  • Salt
  • 1¼ pound thick asparagus, woody ends trimmed
  • 1 package Macaroni Shirataki
  • 1 clove garlic, peeled and mashed
  • 15 ounces ricotta cheese
  • 2 tablespoons olive oil
  • ⅔ cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • Nutmeg
Instructions
  1. Bring a large pot of water to a boil. Add a couple teaspoons of salt. Have an ice bath ready. Add the asparagus and cook until tender but firm, about 4 minutes. Remove the asparagus with tongs and place in the ice bath to stop the cooking.
  2. Cut the asparagus into ⅛-inch diagonal slices, leaving the tips intact.Reserve 1 cup of the asparagus cooking water.
  3. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  4. Rub the inside of a large serving bowl with the mashed garlic. Discard the garlic.
  5. Add the ricotta, olive oil, and ¼ cup of the asparagus cooking water. Mix together in the bowl.
  6. Add the Macaroni Shirataki to the ricotta mixture. Fold in the asparagus and half of the Parmesan cheese.
  7. Season to taste with salt, pepper, and several dashes of nutmeg. Add some of the reserved asparagus water if needed.
  8. Serve with remaining grated Parmesan cheese in a separate bowl for sprinkling.

 

Flank Steak Stir-Fry with Asparagus, Red Pepper and Shirataki Noodles

 

Recipe: Flank Steak Stir-Fry with Asparagus, Red Pepper and Shirataki Noodles
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Noodles
  • 3 tablespoons vegetable oil
  • ½ lb asparagus, trimmed, cut on the diagonal into 1½ inch lengths ( 1½ cups)
  • 1 pound of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and ¼ inch wide*
  • 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and ¼ inch wide
Stir Fry Sauce
  • 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water
  • 3 tablespoons soy sauce (use gluten-free soy sauce for gluten-free version)
  • 1 teaspoon finely chopped, peeled, fresh ginger
  • 1 small clove garlic, minced
  • 1 green onion, including green tops, chopped
  • ½ teaspoon chili oil
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside.
  3. Prepare the Stir Fry Sauce by combining the ingredients in a small dish, and set aside.
  4. Stir-fry the asparagus in a wok in 1 tablespoon of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.
  5. Add another 1 tablespoon of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside.
  6. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.
  7. Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce.
  8. Cook until sauce thickens, 1-2 minutes.
  9. Return the asparagus to the pan, toss to evenly coat and serve with Shirataki Noodles.
Notes
*put the steak in the freezer for 15 minutes before slicing to make it easier to slice.

 

Ham Asparagus and Macaroni Shirataki Gratin

Ham Asparagus and Macaroni Shirataki Gratin
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 can Condensed Cream of Asparagus Soup
  • ½ cup milk
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • 1½ cup cooked cut asparagus
  • 1½ cup cubed cooked ham
  • 1 package Macaroni Shirataki Noodles
  • 1 cup shredded Cheddar cheese
  • Swiss cheese (4 ounces)
Instructions
  1. Drain and rinse Macaroni Shirataki Noodles under water. Dry on paper towels.
  2. Stir the soup, milk, onion powder, black pepper, asparagus, ham, Macaroni Shirataki and ½ cup cheese in a 2-quart shallow baking dish.
  3. Bake at 400 degrees for 25 minutes or until the ham mixture is hot and bubbling. Stir the ham mixture. Sprinkle with the remaining cheese.
  4. Bake for 5 minutes or until the cheese is melted.