Sesame and Cilantro Angel Hair Shirataki Salad

Sesame and Cilantro Angel Hair Shirataki Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ¼ cup grapeseed oil or corn oil
  • 3 tablespoon dark sesame oil
  • ½ teaspoon crushed dried red pepper or chili powder
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 package Angel Hair Shirataki
  • Salt
  • ½ cup coarsely chopped cilantro
  • ¼ cup chopped roasted peanuts
  • ¼ cup thinly sliced green onions
  • ¼ cup sliced and chopped red bell pepper
  • 1 tablespoon toasted sesame seeds
Instructions
  1. Drain and rinse Angel Hair Shirataki very well. Place on paper towels to dry.
  2. In a microwave-safe dish, heat the vegetable oil, sesame oil, and red pepper, microwave on high heat for 2 minutes. Add the honey and soy sauce, and mix well.
  3. Combine the Angel Hair Shirataki with the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.
  4. When ready to serve, mix in the cilantro, peanuts, green onions and bell pepper. Garnish with toasted sesame seeds.

Baby Bok Choy with Cashews and Shirataki Noodles

Baby Bok Choy with Cashews and Shirataki Noodles
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped green onions, including green ends
  • 3 cloves garlic, chopped
  • 1 pound baby bok choy
  • ½ teaspoon dark sesame oil
  • Salt
  • ½ cup chopped, roasted, salted cashews
  • 1 package Shirataki Noodles
Instructions
  1. Drain and rinse Shirataki Noodles under warm water.Place on paper towels to dry.
  2. Rinse bok choy, separate larger leaves from core. Keep core that is holding smaller leaves together.
  3. Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
  4. Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
  5. Gently mix in cashews.
  6. Serve over a mound of Shirataki Noodles.

 

Gluten Free Shirataki Noodle and White-Bean Salad

Recipe: Gluten Free Shirataki Noodle and White-Bean Salad

Ingredients

  • 1 cup Shirataki Noodle
  • 1 cup cooked navy beans
  • 1 cup carrot slices — julienned and blanched
  • 1 cup broccoli florets — blanched
  • 1/2 cup sliced green onions
  • 1/4 cup minced fresh parsley — or basil
  • 3 tablespoons apple cider vinegar — or to taste
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon lemon juice
  • 3 tablespoons fat-free vegan mayonnaise
  • 1/8 teaspoon cayenne pepper
  • salt and pepper — to taste

Instructions

  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels. Cut Noodles into bite size pieces.
  2. In a large bowl, combine all ingredients.
  3. Cover and marinate overnight in refrigerator.
  4. Bring to room temperature and adjust seasoning to taste before serving.

Quick Notes

This makes a single serving size. Just double for ever how many you need to feed.