Asian Flavor Shirataki

Asian Flavor Shirataki
Recipe type: Chicken Dishes
Prep time: 
Total time: 
 
Ingredients
  • ½ pound Shirataki Noodle
  • 3 ounces diced cooked chicken
  • ½ cup bean sprouts
  • ¼ cup sliced green onions
  • ¼ cup diced red bell pepper
  • ½ ounce dry roasted peanuts, chopped
  • 2 tablespoon reduced-sodium soy sauce
  • 1 tablespoon water
  • 1 tablespoon creamy peanut butter
  • ¾ tablespoon peanut oil
  • ½ garlic clove, minced
  • ¼ tablespoon minced pared gingeroot
  • ¼ tablespoon sesame oil
  • dash ground red pepper
  • 1 cup shredded lettuce
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. In medium mixing bowl combine Shirataki Noodles, chicken, bean sprouts, scallions, bell pepper, and peanuts; set aside.
  3. In blender combine remaining ingredients except lettuce and process on high speed until thoroughly combined.
  4. Add to noodle mixture and toss to coat.
  5. Cover and refrigerate until chilled, about 30 minutes.
  6. To serve: on serving platter arrange lettuce around edge of platter; fill center of platter with noodle mixture.

Shirataki Singapore Noodles

Tofu Shirataki Singapore Noodles
Recipe type: Chicken Dishes / Seafood
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 teaspoon vegetable oil
  • 2 large eggs, beaten
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh minced ginger
  • ¾ pound shrimp, 26-30 count, peeled and cut in half lengthwise
  • 1 cup cooked chicken breast, shredded
  • 2 tablespoons curry powder
  • 1 cup red bell pepper, thinly sliced
  • 1 cup bean sprouts
  • 2 packages Tofu Shirataki
  • 1 tablespoon soy sauce
  • ½ teaspoon sea salt
  • ¼ up green onion, thinly sliced on the diagonal
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Heat ½ teaspoon oil over high heat in nonstick, 8-inch frying pan.
  3. Add ½ of egg mixture and swirl in pan to form thin omelet. Turn out onto plate. Repeat with remaining egg and oil.
  4. When cool, cut into very fine strips.
  5. Heat 2 tablespoons oil in large frying pan or wok over high heat.
  6. Add ginger and garlic and stir once.
  7. Add shrimp and stir fry until they curl
  8. Add curry powder and stir a few times, then add chicken, red pepper and bean sprouts.
  9. Stir-fry until vegetables start to soften.
  10. Add noodles, salt, soy sauce and green onion.
  11. Stir-fry until noodles are piping hot.
  12. Serve immediately. Makes four side or two main course servings.

Shirataki Sukiyaki

Shirataki Sukiyaki
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 piece beef suet, about 2" x 2" x ½" (enough to lightly grease hot pan)
  • 1 pound lean beef, sliced paper-thin across the grain, then cut into bite-sized pieces
  • 1 bunch scallions, cut into 2" lengths, both white and green parts or 1 large white onion, peeled, halved and sliced thick
  • 1 block of fresh tofu, cut into bite sized squares
  • 1(12 ounce) Angel Hair Shirataki
  • 1(16 ounce) can of bamboo shoots, sliced thin
  • ½ pound fresh bean sprouts
  • 8 fresh brown mushrooms, sliced about ¼" thick
  • ½ cup soy sauce
  • ½ cup sugar
  • 1 cup water
  • 2 tablespoons Sake Mirin or dry sherry
  • SAUCE:
  • Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking/serving.
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Heat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further.
  3. Move the suet around the pan, putting a coat of oil over the whole surface.
  4. Place about ⅓ of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute.
  5. Add the vegetables, ⅓ of each in their own 'corner' of the pan, except the scallions.
  6. Pour sauce over these but not so much that the vegetables are swimming (about ½ the sauce). Bubble for 4-5 minutes, gently turn everything over and place scallions on top in a neat pile.
  7. Bubble 4-5 minutes more and it is ready to serve.
  8. Carefully place ¼ of the meat in each person's bowl. Then immerse the scallions in the pocket you have just created in the skillet.
  9. Serve the other ingredients and by the time you have served all, the onions/scallions should be wilted and cooked just right.
  10. Spoon a bit of sauce over all. Start the next batch of sukiyaki when the first half of the dish has been served.
  11. Serve over a bed of Shirataki Noodles