Shirataki Noodles with Bacon and Basil

Shirataki Noodles with Bacon and Basil
Recipe type: Pork, Salads
Prep time: 
Cook time: 
Total time: 
  • 1 pound package ShiratakI Noodles
  • ¼ cup olive oil
  • 6 garlic cloves, chopped
  • 4 ounces bacon, chopped
  • ¼ teaspoon dried crushed red pepper
  • 1½ pounds cherry tomatoes
  • 3 tablespoons shredded basil
  • 1¼ cups grated Parmesan cheese, divided
  • 1 small can of chicken broth
  • salt and freshly ground pepper to taste
  1. Rinse Shirataki Noodles very well under warm water. Drain on paper towels until ready to use.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add bacon and crushed red pepper; sauté until bacon is crisp, about 4 minutes.
  3. Add tomatoes; sauté until soft, about 4 minutes.
  4. Into a large pot, transfer tomato mixture and pasta.
  5. Add ¾ cup cheese and 2 tablespoons basil. Toss over medium heat until cheese melts and sauce coats pasta, adding chicken stock by ¼ cupfuls if dry.
  6. Season with salt and pepper.
  7. Transfer to bowl. Sprinkle with remaining tablespoon of basil.
  8. Serve remaining cheese alongside.



Confetti and Shirataki Fettucine Salad

Confetti and Shirataki Fettucine Salad
Recipe type: Salads,Vegan
Prep time: 
Cook time: 
Total time: 
  • 1 16 ounce package Shirataki Fettucine
  • 2 carrots, chopped (1/2 cup)
  • ½ cup fresh peas
  • 1 bunch broccoli florets (1/2 cup)
  • 1 pound fresh asparagus
  • 1 red bell pepper, chopped (1/2 cup)
  • 3 red radishes, sliced
  • 8 ounces baby spinach leaves, washed
  • 1 pint cherry tomatoes, halved
  • 1 small bunch green onions, sliced (1/2 cup)
  • fat free dressing of your choice–there are plenty of fat free vegan dressing recipes
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels. Set aside.
  2. Bring 2 inches of water to a boil in a saucepan.
  3. Place carrots in water and lightly blanch in water for 1 minute, or until bright orange. Remove with slotted spoon and place in large mixing bowl.
  4. Repeat blanching process with peas.
  5. Add peas to mixing bowl.
  6. Blanch broccoli, remove from water and place on cutting board. Chop and add to mixing bowl.
  7. Blanch asparagus, remove from water, place on cutting board and cut into 1 inch pieces.
  8. Add to mixing bowl.
  9. Add Shirataki Fettucine to mixing bowl.
  10. Mix gently with blanched vegetables.
  11. Add bell pepper and radishes.
  12. Toss to mix.
  13. Add dressing to salad and toss gently.
  14. Place one fourth of the spinach leaves on each serving plate.
  15. Top with pasta salad and garnish each salad with tomatoes and green onions.

Roast Beef with Shirataki Noodles

Roast Beef with Shirataki Noodles
Recipe type: Beef
Prep time: 
Total time: 
  • 1 pound Shirataki Noodles
  • 8 ounces roast beef, cooked -- sliced in strips
  • 1 cup celery -- sliced1/4" thick
  • 1 cup cherry tomatoes -- halved
  • ½ cup red onion -- sliced ¼ inch thick
  • 1 cup plain yogurt
  • ½ cup mayonnaise or salad dressing
  • ¼ cup fresh parsley -- chopped
  • ¼ cup fresh tarragon -- chopped
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. In a large bowl, stir together beef, celery, tomatoes and red onions (separated into rings). Stir into Shirataki Noodles. Refrigerate at least one hour.
  3. In another bowl, stir together yogurt , mayo or salad dressing, parsley, chives, tarragon, salt and pepper. Cover and refrigerate at least 1 hour.
  4. Pour dressing over the entire salad and serve in a large bowl.