Shiitake Mushrooms, Prosciutto and Shirataki Noodles

Shiitake Mushrooms, Prosciutto and Shirataki Noodles
Recipe type: Vegetarian,Side Dish
Prep time: 
Cook time: 
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Ingredients
  • 1 pound Shirataki Noodles
  • ½ cup olive oil -- plus 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon hot pepper flakes
  • 3 cloves garlic -- minced 8 ounce
  • Shiitake mushrooms -stems trimmed and diced
  • ¼ cup shallots, finely chopped
  • ½ cup Prosciutto -- fine chopped
  • 15 sun-dried tomatoes -thin sliced
  • 30 black olives -- fine chop
  • ⅔ cup dry white wine
  • 1¼ cup chicken broth
  • ½ cup Italian parsley -- fine chop
  • ½ cup pine nuts -- toasted lightly
  • Parmesan cheese -- grated
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. In a bowl, whisk together ½ cup olive oil, vinegar, red pepper flakes, 1½ tablespoons garlic and black pepper to taste. Add the shiitake mushrooms and toss to coat them.
  3. Cover and chill for at least 6 hours or overnight.
  4. In a large skillet, heat remaining 2 tablespoons oil over low heat and cook the garlic, shallots and prosciutto till softened.
  5. Add shiitake mushroom mixture, sun-dried tomatoes and olives and cook over moderate heat for 5 minutes.
  6. Add the wine and chicken broth and bring to boil for 3 minutes.
  7. Add parsley and simmer, covered, for 10 minutes.
  8. In a large bowl toss the Shirataki Noodles with the mushroom sauce, pine nuts and the parmesan.

Shirataki Nooodles and Ham Salad

Shirataki Nooodles and Ham Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound ( 2-8 ounce packages) Shirataki Nooodles
  • 1 pound asparagus, blanched and cut in 1 inch pieces.
  • 6 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup tuna chunks
  • ½ cup ham, sliced in thin strips
  • 8 to 10 black olives, sliced
  • 2 tablespoons lemon juice (or wine Vinegar)
  • Salt and pepper
Instructions
  1. Heat olive oil and cook garlic 1 min.
  2. Drain and rinse Shirataki Nooodles with cold water, and drain. Place on paper towels to dry and set aside.
  3. Combine Shirataki Nooodles with oil and garlic in large bowl.
  4. Add remaining ingredients and toss well.
  5. Serve at room temp. or refrigerate until cold if desired.

Shirataki Noodles with Tomatoes and Black Olive Salad

Shirataki Noodles with Tomatoes and Black Olive Salad
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Noodles
  • 1 cup cherry tomatoes, halved
  • ¼ cup sliced black olives
  • 2 tablespoon lemon juice
  • 2 tablespoon sunflower oil
  • garlic powder
  • black pepper
  • ½ cucumber, sliced
  • 4 sliced radishes
  • 2 tablespoons roasted sunflower seeds
Instructions
  1. 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.
  2. Combine salad ingredients.
  3. Mix together dressing ingredients in jar and shake until blended.
  4. Pour over Shirataki Noodle mixture and toss lightly.
  5. Chill several hours or overnight, stirring occasionally.
  6. Sprinkle with additional sunflower seeds.