Shirataki Noodles with Bacon and Basil

Shirataki Noodles with Bacon and Basil
Recipe type: Pork, Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound package ShiratakI Noodles
  • ¼ cup olive oil
  • 6 garlic cloves, chopped
  • 4 ounces bacon, chopped
  • ¼ teaspoon dried crushed red pepper
  • 1½ pounds cherry tomatoes
  • 3 tablespoons shredded basil
  • 1¼ cups grated Parmesan cheese, divided
  • 1 small can of chicken broth
  • salt and freshly ground pepper to taste
Instructions
  1. Rinse Shirataki Noodles very well under warm water. Drain on paper towels until ready to use.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add bacon and crushed red pepper; sauté until bacon is crisp, about 4 minutes.
  3. Add tomatoes; sauté until soft, about 4 minutes.
  4. Into a large pot, transfer tomato mixture and pasta.
  5. Add ¾ cup cheese and 2 tablespoons basil. Toss over medium heat until cheese melts and sauce coats pasta, adding chicken stock by ¼ cupfuls if dry.
  6. Season with salt and pepper.
  7. Transfer to bowl. Sprinkle with remaining tablespoon of basil.
  8. Serve remaining cheese alongside.

 

 

Shirataki Noodle Penne with Roasted Tomatoes and Chicken

Shirataki Noodle Penne with Roasted Tomatoes and Chicken
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 6 cups grape tomatoes (about 32 ounces)
  • 6 garlic cloves, chopped
  • ¼ cup extra-virgin olive oil
  • 1 pound package Shirataki penne pasta
  • 4 cups boneless, skinless, rotisserie chicken pieces
  • 1 cup grated Parmigiano-Reggiano cheese
  • ⅔ cup chopped basil or flat-leaf parsley
  • 1 small can chicken broth
Instructions
  1. Preheat oven to 450 degrees. with rack in lower third.
  2. Put tomatoes, garlic and a pinch of salt in one layer in a large shallow baking pan, then combine with oil and roast in oven until browned softened, 20 to 25 minutes.
  3. Meanwhile, rinse pasta under warm water . Drain on paper towels till needed.
  4. Toss pasta with tomato mixture, chicken, cheese, basil and salt and pepper to taste.
  5. Add chicken stock (a little at a time) as needed if mixture seems a bit sticky.

 

 

 

Gluten Free Shirataki Noodle and White-Bean Salad

Recipe: Gluten Free Shirataki Noodle and White-Bean Salad

Ingredients

  • 1 cup Shirataki Noodle
  • 1 cup cooked navy beans
  • 1 cup carrot slices — julienned and blanched
  • 1 cup broccoli florets — blanched
  • 1/2 cup sliced green onions
  • 1/4 cup minced fresh parsley — or basil
  • 3 tablespoons apple cider vinegar — or to taste
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon lemon juice
  • 3 tablespoons fat-free vegan mayonnaise
  • 1/8 teaspoon cayenne pepper
  • salt and pepper — to taste

Instructions

  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels. Cut Noodles into bite size pieces.
  2. In a large bowl, combine all ingredients.
  3. Cover and marinate overnight in refrigerator.
  4. Bring to room temperature and adjust seasoning to taste before serving.

Quick Notes

This makes a single serving size. Just double for ever how many you need to feed.