Shirataki Noodle Recipes » basil

Shirataki Noodles with Bacon and Basil

Debra — Sun, 12 Jun 2011 20:00:16 +0000

Shirataki Noodles with Bacon and Basil

Recipe type: Pork, Salads

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Ingredients

1 pound package ShiratakI Noodles
1/4 cup olive oil
6 garlic cloves, chopped
4 ounces bacon, chopped
1/4 teaspoon dried crushed red pepper
1 1/2 pounds cherry tomatoes
3 tablespoons shredded basil
1 1/4 cups grated Parmesan cheese, divided
1 small can of chicken broth
salt and freshly ground pepper to taste

Instructions

Rinse Shirataki Noodles very well under warm water. Drain on paper towels until ready to use.
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.
Add tomatoes; sauté until soft, about 4 minutes.
Into a large pot, transfer tomato mixture and pasta.
Add 3/4 cup cheese and 2 tablespoons basil. Toss over medium heat until cheese melts and sauce coats pasta, adding chicken stock by 1/4 cupfuls if dry.
Season with salt and pepper.
Transfer to bowl. Sprinkle with remaining tablespoon of basil.
Serve remaining cheese alongside.

Shirataki Noodle Penne with Roasted Tomatoes and Chicken

Debra — Sat, 11 Jun 2011 19:52:31 +0000

Shirataki Noodle Penne with Roasted Tomatoes and Chicken

Recipe type: Chicken Dishes

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Ingredients

6 cups grape tomatoes (about 32 ounces)
6 garlic cloves, chopped
1/4 cup extra-virgin olive oil
1 pound package Shirataki penne pasta
4 cups boneless, skinless, rotisserie chicken pieces
1 cup grated Parmigiano-Reggiano cheese
2/3 cup chopped basil or flat-leaf parsley
1 small can chicken broth

Instructions

Preheat oven to 450 degrees. with rack in lower third.
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.
Meanwhile, rinse pasta under warm water . Drain on paper towels till needed.
Toss pasta with tomato mixture, chicken, cheese, basil and salt and pepper to taste.
Add chicken stock (a little at a time) as needed if mixture seems a bit sticky.

Gluten Free Shirataki Noodle and White-Bean Salad

Debra — Wed, 02 Feb 2011 16:38:35 +0000

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

Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels. Cut Noodles into bite size pieces.
In a large bowl, combine all ingredients.
Cover and marinate overnight in refrigerator.
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.

Shirataki Mac and Cheese Italian Style

Debra — Sun, 16 Jan 2011 21:24:52 +0000

Shirataki Mac and Cheese Italian Style

Recipe type: Casseroles,Side Dish

Prep time: 20 mins

Cook time: 45 mins

Total time: 1 hour 5 mins

Ingredients

1 pound package Shirataki Noodles
3/4 cup chopped onion
1/4 cup celery
1/4 cup chopped green pepper
2 teaspoons olive oil
1 cup meatless spaghetti sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
2 cups fat free milk
1- 1/2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 plum tomatoes seeded and sliced

Instructions

Prepare the Shirataki Noodles by rinsing them under warm water thoroughly. Cut the noodles with a pair of kitchen shears into about an inch and half strips. Place on paper towels to dry.
In a large non stick skillet, saute onion , celery, and green pepper in oil till tender.
Stir in spaghetti sauce , basil and oregano. Bring to a boil.
Reduce heat: simmer , uncovered for about 5 minutes.
Stir Shirataki Noodles into sauce.
Transfer to a 2 quart baking dish coated with non stick spray.
In a sauce pan , combine the flour, salt nutmeg and cayenne. Gradually stir in milk until smooth.
Bring to a boil over medium heat , cook and stir until thickened, about 2 minutes.
Reduce heat and stir in cheddar and mozzarella cheeses until melted.
Pour over noodle mixture.
Top with Parmesan cheese and sliced tomatoes.
Bake, uncovered at 350 degrees for 25 to 30 minutes or until bubbly and golden brown.
Let the dish sand for at least 5 minutes before serving.

Vegetable Shirataki Noodle Soup

Debra — Thu, 19 Nov 2009 03:43:35 +0000

Vegetable Shirataki Noodle Soup

Recipe type: Soups

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

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

Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and 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.

Fettuccine Shirataki Peanut Thai Stir Fry

Debra — Mon, 26 Oct 2009 03:25:39 +0000

Fettuccine Shirataki Peanut Thai Stir Fry

Recipe type: Seafood

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Ingredients

2 ( 8 ounce ) packages Fettuccine Shirataki
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 Fettuccine Shirataki for one minute. Cut into 3-4 inch lengths.
In a non-stick skillet, toss Fettuccine Shirataki 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 Fettuccine Shirataki , stir-fry 2 minutes.
Stir in sauce. Add egg and shrimp, heat through.
Serve garnished with chopped peanuts and fresh herbs.

Shirataki Noodle Salad w/ Creamy Italian Dressing

Debra — Mon, 12 Oct 2009 22:22:20 +0000

Shirataki Noodle Salad with Creamy Italian Dressing

Recipe type: Salads

Prep time: 15 mins

Total time: 15 mins

Ingredients

8 ounces creamy Italian dressing
1 tablespoon lemon juice
4 tablespoons water
1/2 teaspoon oregano flakes
1/2 teaspoon basil flakes
1 pound Shirataki Noodles
2 cups chopped fresh vegetables*
1 cup tuna, chicken or seafood cooked or canned
Lettuce for salad plates

Instructions

Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
*Vegetables can include all or some of the following: broccoli or cauliflower florets, fresh tomatoes, carrots, sweet pepper, green onion, zucchini or summer squash.
To make the dressing, put all ingredients in a large decanter, mixing well. Refrigerate.
Toss Shirataki Noodles with vegetables and tuna, chicken or seafood.
Add a little more dressing.
Serve on lettuce-lined plates.

Shirataki Noodles and Broccoli Salad

Debra — Fri, 25 Sep 2009 01:11:17 +0000

Shirataki Noodles and Broccoli Salad

Recipe type: Salads

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Ingredients

1 pound package Shirataki Noodles
1 1/2 cup frozen broccoli cuts — thawed and cooked
1/2 cup onions — chopped
2 cloves garlic — chopped fine
2 cup frozen green peas — thawed
1/2 cup bell peppers — chopped
8 ounces mushrooms — sliced
1/4 cup parsley
3 tablespoons white vinegar
3 tablespoons lemon juice
1 tablespoon prepared mustard
1 teaspoon olive oil
2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper

Instructions

Drain and rinse Shirataki Noodles with cold water, and rinse again.Place on paper towels to dry and set aside.
In a large pot, cook broccoli in boiling water until crisp yet tender, about 4 minutes. Drain and add to Shirataki Noodles.
Add onions, garlic, peas, bell peppers, mushrooms, and parsley to Shirataki Noodles.
To prepare dressing, combine vinegar, lemon juice, mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper in a mixing bowl.
Pour dressing over Shirataki Noodles mixture and toss gently until well mixed.

Shirataki Noodle Turkey Cassarole

Debra — Mon, 21 Sep 2009 12:33:04 +0000

Shirataki Noodle Turkey Casserole

Recipe type: Casseroles / Turkey Dishes

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Ingredients

1 pound (2-8 ounce packages) Shirataki Noodles
2 cups turkey light meat, skinless — cooked and cubed
1/2 cup celery — sliced
1/2 cup bell pepper — chopped
1/2 cup onions — chopped
1/2 cup mayonnaise
3/4 tablespoon salt
1/4 tablespoon basil
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper

Instructions

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.
Preheat oven to 350.
Place turkey, Shirataki Noodles, celery, bell peppers, and onions in a 2-quart casserole dish. Stir gently to combine.
In a mixing bowl, combine mayonnaise, salt, basil, black pepper, and crushed red pepper.
Stir into turkey mixture and toss to coat.
Bake for 15 minutes or until heated through.

Marinated Artichoke Hearts w/ Shirataki Noodles

Debra — Sat, 05 Sep 2009 22:45:52 +0000

Marinated Artichoke Hearts with Shirataki Noodles

Recipe type: Salads / Vegetarian

Prep time: 10 mins

Total time: 10 mins

Ingredients

1 pound ( 2-8 ounce packages) Shirataki Noodles
6 ounce jar marinated artichoke hearts, chopped and drained, reserving liquid
1/2 green pepper — chopped
1/2 red pepper — chopped
2 tablespoons mayonnaise
1 tablespoon Dijon Mustard
1 tablespoon parmesan cheese — grated
1 tablespoon dried basil — (or 2 tablespoons fresh)
1 tablespoon dried parsley — (or 2 tablespoons fresh)
salt and pepper — to taste

Instructions

Toss the marinated artichoke hearts and the peppers.
Combine remaining ingredients, including reserved artichoke liquid, and toss with pasta