Gluten Free Lo-Mein With Shirataki Noodles

Gluten Free Lo-Mein With Shirataki Noodles
Recipe type: Gluten Free Recipes
Prep time: 
Cook time: 
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  • 3 tablespoons oil
  • 16 ounces Shiratki Noodles
  • 3 cups thinly sliced cabbage
  • 7 green onions, cut into one inch long pieces
  • 1 cup shredded carrot
  • 1 tablespoon sesame seeds
  • ½ teaspoon ground ginger
  • ⅓ cup gluten free soy sauce
  • 2 cup chicken, beef or vegetable broth
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
  2. In a large skillet or wok, heat oil, sesame seed and ground ginger for about 2 minutes on medium low heat.
  3. Add cabbage, green onions and carrots to the oil in the skillet or wok.
  4. Cook, stirring frequently, for 5 minutes.
  5. Push vegetables to the sides of the wok or skillet.
  6. Add broth and soy sauce to the pan.
  7. Increase heat to medium high and cook, stirring constantly and incorporating vegetables, until all liquid is absorbed.
  8. Add Shirataki Noodles at the last minute. They are already cooked.
  9. Stir fry until noodles are heated, about 1 minute.
  10. Remove from heat and serve.

Salmon Stir-Fry Shirataki Noodle

Salmon Stir-Fry Shirataki Noodle
Recipe type: Seafood
Prep time: 
Cook time: 
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  • ½ pound salmon (you can use water-packed canned, drained)
  • ¼ teaspoon sesame oil
  • 1 clove garlic
  • 2½ teaspoons soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon cooking wine (I use rice)
  • 1 -8 ounce package Shirataki Noodles
  • salt & fresh ground pepper, to taste
  • 1 pinch cornstarch (or flour)
  • Some ideas for vegetables to add
  • wakame seaweed, to taste
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 shiitake mushroom
  • 3 okra pods, to taste
  • 3 to 4 carrots
  • cabbage, to taste
  1. Drain and rinse Shirataki Noodles under warm water for at least 2 minutes. Place on paper towels to dry and set aside.
  2. Chop the clove of garlic.
  3. Marinate the first six ingredients together for a few hours or overnight.
  4. If using shiitake mushroom, soak it in warm water overnight best or for about twenty minutes.
  5. Cut all the vegetables into fine strips.
  6. Heat oil in skillet.
  7. Stir fry the salmon first for about two minutes (or until it changes color if it is raw).
  8. Add some salt and pepper.
  9. Then add the vegetables and cook for two minutes.
  10. Add the cornstarch to the marinade and stir to dissolve.
  11. Stir in the Shirataki Noodles and the marinade and bring to boil.
  12. Add more salt and pepper to taste.

Shirataki Noodles and Cabbage Salad

Shirataki Noodles and Cabbage Salad
Recipe type: Salads
Prep time: 
Total time: 
  • 1 pound Shirataki Noodles
  • 3 cups finely shredded cabbage
  • ½ cup thinly sliced celery
  • ½ cup finely shredded Cheddar
  • ½ cup diced carrot
  • ¼ cup vegetable oil
  • 2 tablespoons white vinegar
  • 2 teaspoons seasoned salt
  • ½ teaspoon dry mustard
  • ¼ teaspoon white pepper
  • paprika
  1. As always, drain Shirataki Noodles and rinse twice. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
  2. In large bowl combine Shirataki Noodles, cabbage, celery, cheese,and carrot.
  3. In small bowl blend oil, vinegar, seasoned salt, dry mustard, and pepper.
  4. Add to pasta mixture; toss to coat.
  5. Chill thoroughly. Toss gently and sprinkle with paprika before serving.