Chicken and Shirataki Noodles

Chicken and Shirataki Noodles
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
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Ingredients
  • 2 celery stalks -- cut up
  • 2 carrots -- cut up
  • 1 large onion -- sliced
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 teaspoon dried basil
  • 1- 8 ounce package Shirataki noodles
  • 1 whole chicken
Instructions
  1. Drain and rinse Shirataki Noodles well. Cut them into bite size pieces.
  2. Place the veggies on the bottom of the slow cooker, put the chicken on top, followed by the seasonings.
  3. Pour 3 cups of water over. Set it on low and cook for 8-10 hrs.
  4. Take chicken out (carefully, because it will come off the bones).
  5. Take the meat off the bones.
  6. Put noodles in the pot.
  7. Mix the meat in.

 

Fettuccini Shirataki Noodles Romano

Fettuccini Shirataki Noodles Romano
Recipe type: Side Dish
Prep time: 
Cook time: 
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Ingredients
  • ¼ cup butter or margarine, softened
  • 2 tablespoon dried parsley flakes
  • 1 teaspoon dried basil, crushed
  • 18 ounce package softened cream cheese
  • ⅛ teaspoon pepper
  • ⅔ cup boiling water
  • 8 ounce Fettuccini Shirataki Noodles
  • 2 cloves garlic, finely minced
  • ¼ cup butter or margarine, softened
  • ¾ cups Romano or Parmesan cheese, grated
  • parsley (garnish)
Instructions
  1. Combine ¼ cup butter, parsley and basil; Blend in cream cheese and pepper; stir in boiling water and blend well.
  2. Keep warm over a pan of hot water.
  3. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  4. Cook garlic in ¼ cup butter, pour over noodles; toss again.
  5. Add cream sauce and the rest of the cheese, blend well.
  6. You may garnish with parsley if desired.

Pineapple and Orange Shirataki Noodle Salad

Pineapple and Orange Shirataki Noodle Salad
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 2 -1 pound packages Shiritaki Noodles
  • 1 ounce peas and carrots, frozen
  • 20 ounces pineapple chunks in juice -- drained, reserve juice
  • 2 cups black beans, cooked -- rinsed and drained
  • 1 cup red bell pepper -- sliced thin.then 3rd
  • ½ cup green onions -- thinly sliced
  • 2 oranges, large -- peeled & sectioned -- cut into 3 pieces
  • ½ cup orange juice
  • wine vinegar
  • 2 teaspoons dried basil
  • 1 teaspoon orange peel
  • ½ teaspoon garlic powder
  • ⅛ teaspoon salt and pepper, each
Instructions
  1. 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.
  2. Place peas and carrots in a colander.. Rinse and drain and place in a large bowl with Shirataki noodles.
  3. Add pineapple, beans, bell pepper, onions, and orange sections.
  4. Toss to combine.
  5. Combine ½ cup of pineapple juice and remaining ingredients.
  6. Mix well.
  7. Pour over noodle mixture.
  8. Mix gently until well combined.
  9. Chill thoroughly, preferably overnight.
  10. Mix several times while chilling.