Gluten Free Shirataki Noodle and White-Bean Salad

Recipe: Gluten Free Shirataki Noodle and White-Bean Salad

Ingredients

  • 1 cup Shirataki Noodle
  • 1 cup cooked navy beans
  • 1 cup carrot slices — julienned and blanched
  • 1 cup broccoli florets — blanched
  • 1/2 cup sliced green onions
  • 1/4 cup minced fresh parsley — or basil
  • 3 tablespoons apple cider vinegar — or to taste
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon lemon juice
  • 3 tablespoons fat-free vegan mayonnaise
  • 1/8 teaspoon cayenne pepper
  • salt and pepper — to taste

Instructions

  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels. Cut Noodles into bite size pieces.
  2. In a large bowl, combine all ingredients.
  3. Cover and marinate overnight in refrigerator.
  4. Bring to room temperature and adjust seasoning to taste before serving.

Quick Notes

This makes a single serving size. Just double for ever how many you need to feed.

Shirataki Mac and Cheese Italian Style

Shirataki Mac and Cheese Italian Style
Recipe type: Casseroles,Side Dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound package Shirataki Noodles
  • ¾ cup chopped onion
  • ¼ cup celery
  • ¼ cup chopped green pepper
  • 2 teaspoons olive oil
  • 1 cup meatless spaghetti sauce
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cayenne pepper
  • 2 cups fat free milk
  • 1- ½ cups shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 plum tomatoes seeded and sliced
Instructions
  1. Prepare the Shirataki Noodles by rinsing them under warm water thoroughly. Cut the noodles with a pair of kitchen shears into about an inch and half strips. Place on paper towels to dry.
  2. In a large non stick skillet, saute onion , celery, and green pepper in oil till tender.
  3. Stir in spaghetti sauce , basil and oregano. Bring to a boil.
  4. Reduce heat: simmer , uncovered for about 5 minutes.
  5. Stir Shirataki Noodles into sauce.
  6. Transfer to a 2 quart baking dish coated with non stick spray.
  7. In a sauce pan , combine the flour, salt nutmeg and cayenne. Gradually stir in milk until smooth.
  8. Bring to a boil over medium heat , cook and stir until thickened, about 2 minutes.
  9. Reduce heat and stir in cheddar and mozzarella cheeses until melted.
  10. Pour over noodle mixture.
  11. Top with Parmesan cheese and sliced tomatoes.
  12. Bake, uncovered at 350 degrees for 25 to 30 minutes or until bubbly and golden brown.
  13. Let the dish sand for at least 5 minutes before serving.

Super Tuna Macaroni Shirataki Noodle

Super Tuna Macaroni Shirataki Noodle
Recipe type: Casseroles
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 - 8 ounce packages Macaroni Shirataki
  • 1 can cream of mushroom soup
  • 2 cans tuna, drained
  • 1 cup skim milk
  • 1 teaspoon celery seeds
  • ¼ teaspoon dried mustard
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 cup cornflake crumbs
  • ¼ cup grated parmesaen cheese
  • 2 tablespoons bouquet garni or italian seasoning
  • salt
  • pepper
  • 1 tablespoon butter
Instructions
  1. Preheat oven to 375 degrees F.
  2. Rinse and drain Shirataki Noodles. Place on paper towels to dry and set aside.
  3. In baking dish combine tuna, soup, skim milk, celery seed, mustard, garlic, cayenne pepper, and paprika.
  4. Add salt and pepper if you like.
  5. Mix well and add noodles in thirds until blended well.
  6. In a separate dish combine crumbs, bouquet garni, cheese, butter.
  7. Mix until you can make a 'crumb topping'.
  8. Sprinkle over top.
  9. Bake for 30 to 45 minutes, or until topping is crispy.