Lemon Dill Chicken with Shirataki Noodles

Lemon Dill Chicken with Shirataki Noodles
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
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  • 1 package Shirataki Noodles
  • 4 boneless, skinless chicken breasts (1-1¼ pounds)
  • Salt & freshly ground pepper to taste
  • 3 teaspoons extra-virgin olive oil or canola oil, divided
  • ¼ cup finely chopped onion
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons flour
  • 2 tablespoons chopped fresh dill, divided
  • 1 tablespoon lemon juice
  1. Drain and rinse the Shirataki Noodles under warm water to heat.
  2. Season chicken breasts on both sides with salt and pepper.
  3. Heat 1½ teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
  4. Reduce heat to medium. Add the remaining 1½ teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute.
  5. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan.
  6. Cook, whisking, until slightly thickened, about 3 minutes.
  7. Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes.
  8. Place Shirataki Noodles on warmed platter.
  9. Transfer the chicken to warmed platter on top of noodles. Season sauce with salt and pepper and spoon over the chicken.
  10. Garnish with the remaining 1 tablespoon chopped fresh dill.


Tofu & Broccoli Stir-Fry on a bed of Shirataki Noodles


Tofu & Broccoli Stir-Fry on a bed of Shirataki Noodles
Recipe type: Vegetarian
Prep time: 
Cook time: 
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  • 1 package Shirataki Noodles
  • ½ cup vegetable broth or chicken broth
  • ¼ cup dry sherry or rice wine
  • 3 tablespoons soy sauce
  • 3 tablespoons cornstarch, divided
  • 2 tablespoons plus 1 teaspoon sugar
  • ¼ teaspoon crushed red pepper, or more to taste
  • 1 14-ounce package extra-firm water-packed tofu, drained
  • ¼ teaspoon salt
  • 2 tablespoons canola oil, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 6 cups broccoli florets
  • 3 tablespoons water
  1. Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
  2. Cut tofu into ¾-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
  3. Reduce heat to medium.
  4. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan.
  5. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.
  6. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  7. Serve stir fry over a bed of Shirataki.




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.