Curried Shirataki and Vegetable Patties

Curried Shirataki and Vegetable Patties
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 -8 ounce package Shirataki Noodles
  • 1 egg
  • ½ cup frozen broccoli chopped & drained
  • cup frozen cauliflower, chopped & drained
  • cup yellow squash, chopped
  • 1 teaspoon chopped fresh chives
  • ½ teaspoon salt
  • ¼ 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
  1. Preheat oven to 350 degrees.
  2. 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..
  3. In a bowl, whisk the egg and add the noodles, broccoli, cauliflower, squash and chives.
  4. Add the salt and pepper, mixing until egg is incorporated.
  5. Line a baking sheet with parchment paper.
  6. 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.
  7. Bake in preheated oven for 15 minutes or until lightly browned.
  8. 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.
  9. Remove sauce from heat and serve over noodle vegetable patties.
  10. Can be served as an appetizer or main course.

Shirataki Noodles and Vegetable Salad

Recipe: Shirataki Noodles and Vegetable Salad
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 4 (8 ounce) packages Shiritaki Noodles
  • 6 green onions -- thinly sliced
  • 2 small zucchini -- thinly sliced
  • 2 cups frozen broccoli and cauliflower,thawed and drained
  • 1½ cups thinly sliced carrots -- parboiled
  • 1 cup thinly sliced celery
  • ½ cup frozen peas -- thawed
  • 2 (1/4 ounce) can sliced ripe -- olives, drained
  • 1 (6 ounce) jar marinated artichoke hearts,drained and quartered
  • DRESSING:
  • ½ cup mayonnaise
  • ½ cup bottled Italian salad dressing
  • ½ cup sour cream
  • 1 tablespoon prepared mustard
  • ½ teaspoon dried Italian seasoning
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. In a large bowl, combine Shirataki Noodles, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts.
  3. In a small bowl, combine dressing ingredients; mix well.
  4. Pour over Shirataki Noodles and vegetables and toss.
  5. Cover and refrigerate for at least 1 hour.