Stir Fried Beef on Shirataki Noodles

Stir Fried Beef on Shirataki Noodles
Recipe type: Beef
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  • ⅓ cup soy sauce
  • ⅓ cup white wine or chicken broth
  • 1 pound boneless beef sirloin steak, cut into ⅛ strips
  • 1 teaspoon cornstarch
  • ½ pound fresh mushrooms, sliced
  • 2 cups fresh snow peas
  • 4 teaspoons olive oil, divided
  • 1 pound package Shirataki Noodles
  1. In a small bowl, combine the soy sauce and wine or broth. Reserve ¼ cup.
  2. Place beef in a resealable plastic bag. Add remaining soy sauce mixture ; seal and mix. Refrigerate for 15 minutes.
  3. Place cornstarch in a small bowl. Stir in remaining ¼ cup soy sauce mixture until smooth and set aside.
  4. In a non stick skillet, stir fry mushrooms and snow peas in 2 teaspoons hot oil for 3 to 4 minutes, or until snow peas are crisp- tender.
  5. Remove from pan and keep warm.
  6. Drain and discard marinade from beef.
  7. In same skillet, stir fry in remaining oil for 2 minutes.
  8. Stir cornstarch mixture : add to skillet. Bring to a boil ; cook and stir for 2 minutes or until slightly thickened.
  9. Drain and rinse Shiratki Noodles under warm water. Pat dry.
  10. Add mounds of noodles on four serving plates.
  11. Top with beef mixture and snow peas and mushroom mixture.

Spicy Fettuccine Shirataki Noodles with Chicken

Spicy Fettuccine Shirataki Noodles with Chicken
Recipe type: Chicken Dishes
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  • ⅓ pound chicken breasts, cut into thin slices
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 2 tablespoons vegetable oil
  • 2 tablespoons sliced shallots
  • 1 teaspoon minced garlic
  • ½ cup sliced yellow onions
  • 1 teaspoon chopped serrano chiles or to taste
  • 1 cup packed Thai basil leaves
  • 1½ tablespoons fish sauce
  • 1½ tablespoons oyster sauce
  • 1 - 8 ounce package Fettuccine Shirataki noodles, rinsed thoroughly, squeezed dry with towel
  • ¼ cup chicken stock plus extra
  • ½ red bell pepper, cut into thin strips
  • 2 to 3 cups thinly sliced bok choy, blanched or spinach leaves
  1. Combine chicken, cornstarch and water in a bowl and toss until evenly coated and set aside.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. Heat oil in a large non-stick frying pan over moderate heat. Add shallots, garlic, onions, chilies and basil leaves and stir until fragrant, about 1 minute then add chicken.
  4. Cook until chicken begins to turn white, about 1 minute then add fish sauce, oyster sauce, noodles, chicken stock, red bell pepper and bok choy.
  5. Cook until chicken is done and vegetables are thoroughly hot, another 2 minutes.
  6. If pan is dry, add additional stock to moisten noodles. Serve immediately.

Pork Shirataki

Pork Shirataki
Recipe type: Pork
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  • 1½ pounds pork chops, sliced into thin strips
  • 1 inch fresh ginger, chopped
  • 2 cloves garlic, chopped
  • ¼ cup soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons dark sesame oil
  • 1 tablespoon honey
  • 1 teaspoon red pepper flakes, to taste
  • salt and pepper
  • 1 tablespoon cornstarch
  • 1 yellow bell pepper, sliced into strips
  • ½ medium onion, sliced into strips
  • 2 (8 ounce) packages Shirataki Noodles
  1. Drain and rinse the Shirataki Noodles under warm water for at least 2 minutes. Place on paper towels to dry.
  2. In a medium bowl, place the first 8 ingriedents, and toss them to combined.
  3. Let it marinade for 4-5 hours, or over night, tossing every few hours.
  4. Heat a little more sesame oil in a large wok or skillet.
  5. Take the pork out of the marinade, shake off excess marinade, and stir fry in the wok or skillet; season with salt and pepper.
  6. Add the corn starch to the marinade and whisk to dissolve.
  7. Add the peppers and onions when the pork is fully cooked and stir fry for about 2 minutes.
  8. Add the Shirataki Noodles and marinade, and bring to a boil to thicken sauce.