Shirataki and Chicken Curry Noodle Soup

Shirataki and Chicken Curry Noodle Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • 2 tablespoons minced shallots
  • 1½ tablespoons Thai yellow curry paste
  • ½ tablespoon curry powder
  • ½teaspoon hot chili paste
  • 2 -12.5 ounce cans unsweetened coconut milk
  • 3 cups low sodium chicken stock
  • 1½ tablespoons fish sauce
  • ½ pound cooked chicken, cut into bite size pieces
  • 1 cup cooked sweet potatoes, cut into bite size pieces
  • ¼ cup fried shallots
  • 1½ cup bean sprouts, blanched
  • 2 -8 ounce packages shirataki spaghetti or angel hair noodles
  • ⅔ cup snow peas, halved diagonally then blanched
  • ⅔ cup baby bok choy, cut into bite size pieces, blanched or spinach leaves,
  • ¼ cup red onions, sliced paper thin
  • ¼ cup green onions, cut into thin rings
  • 3 tablespoons chopped cilantro
  • 1 tablespoon dried chili flakes, optional
  • 4 small lime wedges
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Heat oil in a medium pot over moderate heat. Add garlic and shallots and stir until fragrant, about 20 seconds.
  3. Add curry paste, curry powder and chili paste and stir another minute.
  4. Add coconut milk, chicken stock, fish sauce, chicken and sweet potatoes and bring to a boil. Cook until chicken is done then reduce heat.
  5. Add half of the fried shallots and set aside.
  6. To serve, place bean sprouts on the bottom of each preheated soup bowls.
  7. Top with equal portions of noodles , snow peas, bok choy, red onions, green onions and cilantro.
  8. Ladle hot broth on top (make sure each bowl has chicken and sweet potatoes) and serve with chilies and lime on the side.

Quick-Cooked Beef And Vegetables wtith Shirataki Noodles

Quick-Cooked Beef And Vegetables with Shirataki Noodles
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
  • 2 pounds tender steak in one piece
  • 12 spring onions
  • 1 small can winter bamboo shoots
  • 1 pound fresh mushrooms
  • 2 medium onions
  • 8 ounces fresh bean sprouts
  • 1 small white Chinese cabbage
  • 1 -8 ounce package Shirataki Noodles
  • 6 pieces tofu, optional
  • 2 tablespoons oil
  • soy sauce
  • sugar
  • sake
  • beef stock
  • 6 eggs, optional
  1. For this dish, choose well-marbeled steak - Scotch fillet is ideal.
  2. Freeze the steak for an hour or until just firm enough to cut in very thin slices.
  3. Wash and trim spring onions and cut into bite-size lengths using part of the green portion as well as the white.
  4. Drain bamboo shoots and slice thinly.
  5. Clean mushrooms and cut in halves or quarters according to size.
  6. Peel and cut onions in eighths.
  7. Wash bean sprouts and remove brown tails.
  8. Wash Chinese cabbage and cut into bite-size pieces, discarding any tough leaves.
  9. Drain the Shirataki Noodles. Rinse under hot water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
  10. Heat a heavy frying pan and rub over with beef suet until well greased.
  11. Add half of each vegetable to the pan and fry on high heat for a minute or two until slightly soft.
  12. Push to side of pan and add slices of meat in one layer.
  13. When cooked on one side (this should not take long because meat is so thinly sliced) turn and cook other side.
  14. Sprinkle with soy sauce, sugar and sake to taste, add a little stock to moisten all the meat and vegetables. mix in noodles and tofu (if used) and heat through.
  15. Serve immediately, each person helping himself from the pan.
  16. Traditionally, each diner breaks an egg into his bowl and beats it lightly with chopsticks, then dips the hot food in it before eating, but some prefer to omit this step.
  17. Serve hot white rice with this dish.
  18. More ingredients are added to the pan and cooked only after the first batch has been eaten and guests are ready for second helpings.
  19. Add more stock, sauce, sake and sugar to pan and simmer ingredients as required.

Shirataki Noodles Shrimp Pad Thai

Fettuccine Shirataki Shrimp Pad Thai
Recipe type: Seafood / Side Dish
Prep time: 
Cook time: 
Total time: 
  • 6 tablespoons Heinz ketchup
  • 1 tablespoon Splenda
  • 1 teaspoon white vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon arrowroot starch
  • 2 teaspoons chili paste, or to taste
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 2 cups fresh bean sprouts
  • 1 /2 pound cooked baby shrimp, thawed if frozen, well drained
  • 2 8-ounce packages Fettuccine Shirataki
  • ½ cup thinly sliced on the diagonal green onion
  • 2 tablespoons finely chopped roasted, unsalted peanuts
  • 4 sprigs of cilantro for garnishing
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. To make sauce, combine ketchup, Splenda, vinegar, soy sauce, fish sauce, arrowroot and chili paste.
  3. Heat oil in large frying pan or wok over high heat. Add garlic and fry until it turns pale gold.
  4. Add eggs and scramble until almost set.
  5. Add bean sprouts and shrimp. Stir-fry until heated through.
  6. Add sauce and cook until it boils.
  7. Add Fettuccine Shirataki and green onion.
  8. Stir-fry until piping hot.
  9. Transfer to platter; sprinkle with peanuts and garnish with cilantro. Makes four side or two main course servings.