Singapore Shirataki Noodles
Recipe: Singapore Shirataki Noodles
Ingredients
- 8 ounce package Shirataki Noodles
- 2 skinless boneless chicken breast
- 2 green onions
- 2 carrots
- 1 red pepper
- 2 tablespoons of lime juice
- 1 tablespoon soy sauce
- 1 tablespoon water
- 2 tablespoon vegetable oil
- 1 teaspoon bottled chopped garlic or 1 minced clove
- 1 teaspoon bottled chopped ginger or finely grated fresh
- 2 teaspoon yellow curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon chopped fresh coriander (optional)
Instructions
- Drain and rinse Shirataki noodles and set them aside
- Cut chicken in half lengthwise and slice them into thin strips
- Slice onions into 1 inch pieces
- Slice carrots into thin julienne strips
- In a small bowl stir lime juice, soy sauce, water, and oil. set aside
- Heat 1 tablespoon oil in wok over medium heat add chicken and stir fry until cooked
- Add carrot, pepper, onions, garlic and ginger
- Sprinkle with curry powder and salt
- Add noodles then pour in lime mixture
- Stir often until noodles turn yellow
- Remove from heat and stir in coriander
Shirataki Noodle Soup
Recipe: Shirataki Noodle Soup
Ingredients
- 1-8 ounce package Shirataki Spaghetti
- 2 1/2 cups fat free chicken broth
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup chopped onion
Instructions
- Place all ingredients except shirataki noodles in a pot.
- Bring to a boil and then reduced heat to low cover and simmer for 15 minutes.
- Meanwhile rinse and drain shirataki noodles thoroughly.
- Cut noodles into a manageable size.
- Dry well.
- Once soup has simmered for 15 minutes add noodles and cook (uncovered) for additional 2 minutes stirring occasionally.
- Add salt and pepper to taste.
Quick Notes
This a quick soup that sticks to your ribs.
Variations
You can add chicken , small bits of beef or even small bits of seafood. Just make sure the meat is fully cooked before adding.
Pot Roast With Shirataki Noodles
Recipe: Pot Roast With Shirataki Noodles
Ingredients
- 2-2½ pounds beef chuck pot roast
- 1 tablespoon cooking oil
- 2 medium carrots, coarsely chopped
- 2 ribs celery, sliced (1 cup)
- 1 medium onion, sliced
- 1 teaspoon bottled minced garlic
- 1 tablespoon Quick-cooking tapioca
- 1 – 14½ ounce can Italian-style stewed tomatoes
- 1 – 6 oounce can Italian-style tomato paste
- 1 tablespoon brown sugar
- ¼ teaspoon pepper
- 1 bay leaf
- 8 ounce package Shirataki Noodles
Instructions
- Trim fat from pot roast. Cut roast, if necessary, to fit into a 3½ or 4-quart crock pot.
- Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.
- Meanwhile, place carrots, celery, onion, and garlic in cooker. Sprinkle tapioca over vegetables.
- Place roast on top of vegetables.
- Combine the undrained tomatoes, the tomato paste, brown sugar, salt, pepper, and bay leaf in a medium bowl. Pour over roast.
- Cover and cook on low for 10 to 12 hours (high 4 to 5 hours).
- Discard bay leaf. Skim off fat.
- Drain and rinse Shirataki Noodles.
- Serve meat and vegetables with noodles.
