Tuna and Veggie Salad w/ Shirataki Noodles

Tuna and Veggie Salad with Shirataki Noodles
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 (8 ounce) package Shirataki Noodles
  • 1 can tuna
  • 2 cups cucumbers, thinly sliced
  • 1 tomato, chopped
  • ½ cup celery, diced
  • ¼ cup green pepper, chopped
  • ¼ cup green onions, sliced
  • 1 cup italian dressing
  • ¼ cup mayo
  • 1 tablespoon mustard
  • 1 teaspoon dill
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
Instructions
  1. Drain and rinse Shirataki Noodles with cold water, and drain again. Place on paper towels to dry.
  2. In large bowl combine Shirataki Noodles, tuna and veggies.
  3. In small bowl combine dressing, mayo, mustard and spices.
  4. Add to salad mixture.
  5. Toss to coat.
  6. Chill and serve.

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.

Almond Shirataki Chicken Chow Mein

Almond Shirataki Chicken Chow Mein
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 (8 ounce) packages Shirataki Noodles
  • 2 tablespoons canola oil
  • ½ medium onion, sliced
  • 4 cups sliced Napa cabbage
  • 1 cup sliced celery
  • 3 garlic cloves, thinly sliced
  • ¼ packet Splenda
  • 1 cup chicken broth
  • ¼ cup water
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon corn starch
  • 4 cups diced cooked chicken
  • ¼ cup slivered almonds, lightly toasted
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to
  2. dry.
  3. Heat vegetable oil in a large heavy skillet over medium high heat until hot but not smoking.
  4. Add onion, cabbage, celery and garlic and cook until cabbage is wilted, 3 minutes.
  5. Add Splenda, broth, water, soy sauce and sesame oil; reduce heat to medium-low and simmer, covered, 3 minutes.
  6. Stir in thickener, increase heat to medium-high and bring to a boil.
  7. Stir in chicken and Shirataki noodles, lower heat and simmer until heated through.
  8. Sprinkle with toasted almonds before serving.