Creamy Shirataki Noodles

Creamy Shirataki Noodles
Recipe type: Side Dish
Prep time: 
Cook time: 
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Ingredients
  • 8 ounce package Shirataki Noodles
  • 1 - 12 ounce carton of sour cream
  • 3 tablespoons butter
  • 3 tablespoons chopped green onions or chives
  • 1½ cup grated parmeasan cheese
  • ¼ teaspoon nutmeg
Instructions
  1. Drain and rinse the Shirataki Noodles well..
  2. In large saucepan melt butter and add 2 tablespoons green onions or chives, Shirataki noodles, sour cream, grated cheese, and nutmeg.
  3. Toss lightly to coat Shirataki noodles.
  4. Turn into heated casserole or serving bowl.
  5. Sprinkle with remaining onions and cheese.
  6. Serve immediately.

Curried Shirataki and Vegetable Patties

Curried Shirataki and Vegetable Patties
Prep time: 
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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.

Shrimp, Artichokes and Shirataki Noodle Salad

Shrimp, Artichokes and Shirataki Noodle Salad
Recipe type: Salads,Seafood
Prep time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Noodles
  • 9 ounces artichoke hearts -- quartered
  • ⅔ pound shrimp, cooked -- peeled
  • ¼ cup red wine vinegar
  • 2 tablespoons dijon mustard
  • 2 tablespoons fresh chives -- chopped
  • 1 whole egg yolk
  • 1 tablespoon shallots -- minced
  • ½ cup canola oil
  • pepper -- to taste
  • ¼ cup pine nuts
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Place artichoke hearts and shrimp in large bowl.
  3. Combine vinegar, mustard, chives, egg yolk and shallots in food processor or blender. Puree..
  4. Gradually add oil in a thin stream while machine is running.
  5. Season to taste with pepper.
  6. Add Shirataki Noodles to shrimp and artichokes.
  7. Pour dressing mixture over Shirataki Noodles, shrimp and artichokes and mix gently but thoroughly.
  8. Cover and refrigerate at least 3 hours.
  9. Stir in pine nuts just before serving.