Vegetable Shirataki Noodle Soup
Recipe: Vegetable Shirataki Noodle Soup
Ingredients
- 1 – 8 ounce package Shirataki noodles
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 (14 1/2 ounce) can italian roma tomatoes, cut up and juice reserved
- 3 (14 1/2 ounce) cans low sodium vegetable broth or low sodium chicken broth or low sodium beef broth
- 1 1/2 cups water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 bay leaf
- salt fresh ground pepper
- 2 (12 ounce) cans white cannellini beans or great northern beans, rinsed
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup chopped parsley
Instructions
- Rinse and drain noodles , set aside.
- Heat oil in large saucepan over medium heat.
- Saute onion, stirring until pale golden, about 5 minutes.
- Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
- Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
- Stir in the beans and Shirataki noodles.
- Remove bay leaf.
- Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.
Number of servings (yield): 4
Shirataki Noodles With Homemade Marinara Sauce
Recipe: Shirataki Noodles With Homemade Marinara Sauce
Ingredients
- 1 pound angel hair Shirataki Noodles
- 1 cup fresh basil leaves
- 12 large plum tomatoes
- 3 tablespoons extra virgin olive oil
- 3 large garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Drain and rinse Shirataki Noodles with cold water.
- Coarsely chop basil.
- Peel and seed tomatoes, then coarsely chop.
- Mince garlic.
- Heat oil in a large skillet over medium heat.
- Add tomatoes, salt, pepper and garlic to skillet; cook covered until thickened for about 8 minutes. DO NOT OVERCOOK.
- Add basil leaves to sauce; stir to heat through.
- Pour over Shirataki Noodles; mix to combine.
- May be served hot or chilled.
Number of servings (yield): 4
Shirataki Peanut Thai Stir Fry
Recipe: Shirataki Peanut Thai Stir Fry
Ingredients
- 2 ( 8 ounce ) packages of Fettucine Shaped Tofu Shirataki Noodles
- 3 tablespoons peanut oil
- 1 teaspoon chopped garlic
- 1 teaspoon chopped fresh ginger
- 2 eggs, beaten
- 8 ounces shelled raw medium shrimp
- 1 cup shredded carrots
- 1/2 cup thin slivers green onions
- 1 cup thin slivers zucchini
- 1/2 cup Sweet & Spicy Peanut Sauce
- 2 tablespoons chopped roasted peanuts fresh mint or basil leaves for garnish (optional)
Instructions
- Drain and wash shirataki noodles for one minute. Cut into 3-4 inch lengths.
- In a non-stick skillet, toss shirataki noodles over medium-high heat until dry. Set aside.
- Heat 1 tablespoon oil in large skillet. Add garlic and ginger. Cook for a few seconds, add beaten eggs and make into an omelet. Remove to a plate, then cut into 1/2-inch wide strips. Set aside.
- Heat 2 tablespoons oil in skillet. Add shrimp, stir-fry until pink. Remove to omelet plate.
- Stir-fry vegetables in skillet 3 minutes. Add shirataki noodles , stir-fry 2 minutes.
- Stir in sauce. Add egg and shrimp, heat through.
- Serve garnished with chopped peanuts and fresh herbs.
