Asian Chicken and Macaroni Shirataki Salad

Asian Chicken and Macaroni Shirataki Salad
Recipe type: Chicken dishes, Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 package Macaroni Shirataki
  • 4 cooked skinless boneless chicken breasts, diced
  • 1¼ cups bean sprouts
  • 1½ cups snow peas
  • ¼ cup chopped scallions
  • ¼ cup vegetable oil
  • 5 teaspoons soy sauce
  • 1 teaspoon ground ginger
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon sugar
  • ¼ cup diced celery
  • 1 (8-ounce) can sliced water chestnuts, drained
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Combine the chicken, bean sprouts, snow peas,Macaroni Shirataki and scallions.
  3. Make a dressing using the oil, soy sauce, ginger, salt, pepper, and sugar.
  4. Add to the chicken mixture.
  5. Add the celery and water chestnuts and mix well.
  6. Serve chilled.

Grilled Tofu and Chicken with Tofu Shirataki

Grilled Tofu and Chicken with Tofu Shirataki
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 8 ounces extra-firm tofu
  • 2 (8-ounce) boneless, skinless, chicken breasts
  • 2 tablespoons peanut oil, plus more for brushing
  • Salt and freshly ground pepper
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon ancho chili powder
  • ¼ cup tamarind paste, reconstituted in ¼ cup water
  • ¼ cup rice vinegar
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar ¼ cup creamy peanut butter
  • 1 package Tofu Shirataki Noodles
  • ¼ cup thinly sliced green onion
  • ¼ cup chopped cilantro leaves
  • 4 ounces bean sprouts
  • ¼ cup cashews, toasted and coarsely chopped
  • 2 limes, halved and grilled
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Heat grill to high. Brush both sides of tofu and chicken with oil and season with salt and pepper.
  3. Grill the tofu on each side for 2 to 3 minutes or until slightly charred, remove, and cut into thin slices.
  4. Grill the chicken for 4 minutes per side or until slightly charred and just cooked through, remove, and cut into thin slices.
  5. Meanwhile, heat 2 tablespoons of oil in a medium saucepan on the grates of the grill or side burner on the grill.
  6. Add the shallots and garlic and cook until soft.
  7. Add the ancho powder and cook for 10 seconds.
  8. Add the tamarind mixture, vinegar, fish sauce, brown sugar, and peanut butter and bring to a boil.
  9. Place the Tofu Shirataki Noodles, tofu, and chicken in a large bowl.
  10. Pour the boiling sauce over the noodles and toss gently until until combined.
  11. Fold in the green onion, cilantro, and bean sprouts and top with the chopped nuts.
  12. Serve with grilled limes on the side.

Korean Beef Stir-Fry over Shirataki Noodles

 

Korean Beef Stir-Fry over Shirataki Noodles
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 tablespoons mirin*
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 8 ounces flank steak, trimmed of fat and very thinly sliced against the grain
  • 1 tablespoon chopped garlic
  • 2 teaspoons chopped jalapeno pepper, or to taste
  • 1½ teaspoons chopped fresh ginger
  • 4 cups mung bean sprouts
  • 1 6-ounce bag baby spinach
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons toasted sesame seeds , optional
  • 1 package Shirataki Noodles
Instructions
  1. Combine mirin, soy sauce and cornstarch in a small bowl.
  2. Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute.
  3. Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds.
  4. Add bean sprouts and spinach (the pan will be very full).
  5. Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes.
  6. Stir in cilantro and sesame oil.
  7. Serve topped with sesame seeds (if using).
  8. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Pat dry with paper towels.
  9. Serve over Shiratki Noodles.
Notes
*Mirin is a low-alcohol rice wine. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin. If you have a little extra time before dinner, put the steak in the freezer for about 20 minutes to help make it easier to slice thinly.