Shirataki Noodle Recipes » broccoli

Angel Hair Shirataki Primavera

Debra — Sun, 18 Sep 2011 15:58:54 +0000

Angel Hair Shirataki Primavera

Recipe type: Vegetarian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Ingredients

1 package Angel Hair Shirataki
1 small bunch broccoli, about 1 heaping cup of florets
1 small zucchini, diced
4 asparagus spears
1/2 cup peas, fresh or frozen
1/2 cup snow peas
3 minced garlic cloves
3 Roma tomatoes, seeded and diced
12 basil leaves, chopped
4 tablespoons butter
1/4 cup chicken broth (use vegetable broth for vegetarian option)
1/2 cup heavy cream
1/2 cup grated parmesan cheese
Salt

Instructions

Get a large pot of water boiling. Salt it well. It should taste like the sea.
Fill a large bowl with ice water.
Boil the broccoli for 1 minute.
Add the asparagus and boil another minute.
Add the snow peas and boil for 30 more seconds. Remove all the vegetables and plunge them into the ice water. Once they’re cool, drain in a colander.
Drain and rinse Angel Hair Shirataki very well. Place on paper towels to dry.
In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and zucchini and sauté 1 minute.
Add the diced tomatoes and sauté another 2 minutes, stirring often.
Pour in the chicken or vegetable broth and turn the heat to high to bring it to a boil.
Add the cream and toss in all the vegetables younboiled, plus the peas. Stir to combine.
Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.
Add the parmesan cheese and stir to combine. If the sauce seems too thick – it should be pretty thick, but not pastey – add some more chicken broth, cream or water.
Transfer the Angel Hair Shirataki with tongs into the sauce and stir to combine. Add the basil now, and taste for salt. Add salt if needed.
Grind some black pepper over everything and serve immediately.

Broccoli, Garlic And Cheese Shirataki Noodle

Debra — Mon, 07 Feb 2011 16:41:08 +0000

Broccoli, Garlic And Cheese Shirataki Noodle

Recipe type: Gluten Free Recipes,Vegan,Vegetarian

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Ingredients

1 pound Shirataki Noodles such as macaroni
1 bunch broccoli (about 1 lb) — cut into florets
1 clove minced garlic
3 tablespoons extra-virgin olive oil
1/2 cup freshly grated Parmesan and/or Romano
salt and freshly ground pepper to taste

Instructions

Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
Bring a pot of lightly salted water to a boil. add the broccoli to the water. Cook for about 4 minutes.
Combine the garlic, olive oil, cheese, salt and pepper in a serving bowl.
Drain broccoli.
Toss the Shirataki Noodles and broccoli with the garlic mixture.
Serve immediately.

Angel Hair Shirataki Noodle Primavera

Debra — Tue, 08 Dec 2009 13:00:51 +0000

Angle Hair Shirataki Noodle Primavera

Recipe type: Side Dish, Vegetarian

Prep time: 5 mins

Cook time: 3 mins

Total time: 8 mins

Ingredients

1-8 ounce package Angel Hair Shirataki
1 cup assorted chopped veggies such as broccoli, zucchini and red bell peppers
2 tablespoons fat free or light cream cheese
1 tablespoon reduced fat parmesan grated topping
salt and pepper to taste

Instructions

Rinse and drain shirataki noodles thoroughly and put into a bowl.
Microwave for 1 minute and then drain again and dry well.
Cut noodles into 6-8 inch lengths. put noodles back into the bowl.
Add cream cheese and veggies.
Microwave for an additional 2 minutes stopping to mix half way through.
Add parmesaen cheese and mix again.
Add salt and pepper to taste.

Beef and Broccoli with Shirataki Noodles

Debra — Mon, 07 Dec 2009 00:23:57 +0000

Beef and Broccoli with Shirataki Noodles

Recipe type: Beef

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Ingredients

1/2 pound Flank steak, top sirloin, or tenderloin; sliced across grain into thin slices
1pound broccoli; chopped
3 tablespoons peanut oil
1 teaspoon minced ginger
1/2 teaspoon salt
1/4 cup water
2 teaspoon sesame oil
1-8 ounce package Shirataki Noodles
Marinade (combine in bowl)
1 tablespoon oyster sauce
1 teaspoon rice wine
1/2 teaspoon brown sugar
2 teaspoons potato starch
Seasoning Sauce (combine in cup)
2 teaspoons rice wine (sake)
1/2 teaspoon brown sugar
1teaspoon potato starch, dissolved in 2 tablespoons water

Instructions

Drain and rinse Shirataki Noodles under warm water. Pat dry.
Thoroughly mix beef with marinade and marinate for 30 minutes.
Heat wok over highest heat, when hot, swirl in 2 tablespoons peanut oil.
Add ginger and salt, then toss for a few seconds.
Add broccoli – stir fry one minute, then add water, turn heat to med-high, cover, and steam until crisp tender.
Uncover and turn heat to high, stir frying until water is evaporated.
Remove broccoli and reserve.
Reheat same wok (without rinsing), when hot, add remaining peanut oil.
Add beef slices and stir fry until lightly browned but not cooked through.
Do not stir fry too vigorously or meat will not brown, it is better to press slices against sides of wok to sear.
Add broccoli to wok and toss.
When hot, stir in seasoning sauce and stir until sauce thickens (it’s a good idea to whisk the sauce in the cup just before you poor it into the wok). Turn onto a platter over Shirataki Noodles and drizzle sesame oil over the top.

Shirataki Crabcakes

Debra — Fri, 04 Dec 2009 10:54:56 +0000

Recipe: Shirataki Crabcakes

Recipe type: Seafood

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Ingredients

2-8 ounce packages Shirataki Spaghetti
4 cups finely chopped broccoli
1 1/2 cups dry pancake mix
12 ounces white crab meat drained
1/2 cup egg whites (4 egg whites)
1/4 teaspoon salt
1 teaspoon pepper to taste

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.
Combine all ingredients in a bowl and mix well.
Coat a skillet with nonstick spray and heat over medium heat.
Scoop 2 tablespoons of mixture for each 3 inch crab cake.
Press gently with spatula to form a cake, cook until golden brown on both sides. Repeat process.
Top with a spoonful of light sour cream if desired.

Curried Shirataki and Vegetable Patties

Debra — Sun, 18 Oct 2009 12:53:58 +0000

Curried Shirataki and Vegetable Patties

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Ingredients

1 -8 ounce package Shirataki Noodles
1 egg
1/2 cup frozen broccoli chopped & drained
cup frozen cauliflower, chopped & drained
cup yellow squash, chopped
1 teaspoon chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsweetened coconut
teaspoon curry powder
teaspoon garlic powder
teaspoon cumin
pinch salt
cup heavy cream
teaspoon coriander
teaspoon cardamom

Instructions

Preheat oven to 350 degrees.
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..
In a bowl, whisk the egg and add the noodles, broccoli, cauliflower, squash and chives.
Add the salt and pepper, mixing until egg is incorporated.
Line a baking sheet with parchment paper.
Using a 3 inch ice cream scoop, scoop noodle vegetable mixture onto baking sheet, placing at least 2 inches apart and lightly pat down the tops.
Bake in preheated oven for 15 minutes or until lightly browned.
Meanwhile, in a small saucepan over medium low heat, whisk together the heavy cream, coconut, curry powder, garlic powder, salt, cumin, coriander, and cardamom until slightly thickened.
Remove sauce from heat and serve over noodle vegetable patties.
Can be served as an appetizer or main course.

Shirataki Noodles and Pepperoni Salad

Debra — Wed, 14 Oct 2009 12:23:05 +0000

Shirataki Noodles and Pepperoni Salad

Recipe type: Salads

Prep time: 10 mins

Cook time: 3 mins

Total time: 13 mins

Ingredients

1 pound Shirataki Noodles
2/3 cup vegetable oil
1/4 cup lemon juice
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon coarsely ground black pepper
3 cups broccoli flowerets steamed 3 minutes
1 whole pepperoni, 12 oz. skinned — cut into 1/4″ pieces
6 ounces Mozzarella cheese — cut into 1/4″ pieces
1 medium green pepper — cut into 1/4 ” pieces
1/2 cup red onion — chopped
1/2 cup carrot (about 1 medium) — chopped
1/3 cup canned sliced black olives

Instructions

Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
In a large bowl, combine the oil, vinegar, lemon juice
and pesto.
Add the Shirataki Noodles and toss to mix.
Add the remaining ingredients and toss to mix.
Season with salt and pepper.

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.

Salmon and Artichoke Hearts with Shirataki Noodles

Debra — Fri, 25 Sep 2009 23:44:49 +0000

Salmon and Artichoke Hearts with Shirataki Noodles

Recipe type: Salads / Seafood

Prep time: 10 mins

Total time: 10 mins

Ingredients

1/2 pound Shirataki Noodles
1 medium stack broccoli; chopped
1 small chopped onion
1 garlic clove; chopped
1 1/2 cup salmon; canned or cooked
1 small jar artichoke hearts — chopped
1 small bag sliced almonds
1 tablespoon mustard
1 cup sour cream
1 cup mayonnaise
1 teaspoon celery salt
1/2 teaspoon horseradish
1 tablespoon lemon juice

Instructions

Rinse and drain Shirataki Noodles, twice. Place on paper towels to dry.
Add all of the ingredients.
Garnish with parsley, paprika and almonds.

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.