Fettuccine Shirataki with Chicken and Asparagus

Fettuccine Shirataki with Chicken and Asparagus
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound skinless, boneless chicken breasts, trimmed of excess fat and sinews, and cut into strips 1½ inches by ½ inch
  • 1 pound asparagus spears, tough ends cut off and discarded, spears cut on the diagonal in 1-inch to 1½ inch pieces
  • 2 tablespoons butter
  • 1 package Fettuccine Shirataki
  • Salt and freshly ground black pepper
  • 3 tablespoons chopped shallots
  • ½ cup dry sherry
  • ¾ cup to 1 cup of heavy cream
  • ⅛ teaspoon nutmeg
  • ¼ pound goat cheese
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh tarragon
  • 1 cup grated Parmesan cheese
Instructions
  1. Blanch asparagus pieces in boiling water for 2 minutes, remove with a slotted spoon to a bowl of ice water to stop the cooking. Drain and set aside.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  3. Heat butter in a large skillet on medium high heat. Add the chicken strips to the pan in an even layer. Sprinkle with salt and pepper to taste.
  4. Do not stir, cook until lightly browned on one side. Add shallots and asparagus, cook for a minute longer. Add sherry and let boil down by half.
  5. Add cream, nutmeg, goat cheese, and most of the Parmesan cheese (reserve some for serving). Cook, stirring, until the cheese has fully melted and incorporated into the cream. Add the lemon juice (more or less to taste) and tarragon. Sprinkle on more black pepper to taste.
  6. Place Fettuccine Shirataki in a serving bowl. Stir in the chicken asparagus cream sauce. Serve with reserved grated Parmesan.

 

Hamburger Stroganoff with Fettuccine Shirataki

Hamburger Stroganoff with Fettuccine Shirataki
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Butter
  • 1 pound ground chuck
  • Salt and pepper
  • 1 yellow onion, chopped ( 1 cup)
  • 8 ounces sliced button mushrooms
  • ⅓ cup of dry sherry, dry white wine, or water
  • ½ cup chopped parsley, loosely packed
  • 1¼ cups sour cream (room temperature)
  • 1 teaspoon lemon juice
  • ¼ teaspoon paprika or more to taste
  • 1 package Fettuccine Shirataki
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. Heat a large sauté pan on medium high heat. Melt 1 teaspoon butter in the pan and swirl it around. Sprinkle the bottom of the pan generously with salt. Working in batches as not to crowd the meat (crowding it will make it hard to brown), break up the ground beef and add it to the pan.
  3. Sprinkle the meat with salt. Do not stir the meat. Once the meat is well browned on one side (a couple minutes, depending on how hot the pan), use tongs to flip to the other side.
  4. Once that side is browned as well, use a slotted spoon to remove from the pan and set aside. Continue to brown the meat in batches, adding a teaspoon of butter to the pan with each batch if needed, and salting the pan and the meat, until it is all browned. Remove meat from pan. Drain excess fat from pan.
  5. Lower the heat to medium. Add the onions to the pan. If you are working with very lean meat, you may not have any residual fat in the pan. If this is the case, you'll want to add in a tablespoon of olive oil or butter to the pan.
  6. Cook the onions, scraping up the meat drippings, until soft, about 5 minutes. Remove onions from the pan (add to the meat).
  7. Add a tablespoon of butter to the pan, increase the heat to medium high. Add the sliced mushrooms. Sauté until nicely browned (about 4 minutes).
  8. Add the sherry (or dry white wine or water) to the pan to deglaze the pan, scraping up any browned bits. Let the sherry reduce by at least a half, then lower the heat to low.
  9. Remove the pan from the heat.
  10. Mix in the sour cream and paprika until smooth. Return the pan to very low heat, and not let the sour cream boil (or it may curdle). You may have to add a few tablespoons of water to the mixture to thin it out a bit.
  11. Stir in the lemon juice, and about ¼-1/2 teaspoon of salt (taste).
  12. Stir in the meat and onions.
  13. Stir in the chopped parsley. Add more salt, pepper, and/or paprika to taste.
  14. Serve the stroganoff on top of Fettuccine Shirataki.

 

Shirataki Noodles and Szechuan-Style Chicken with Peanuts

 

Shirataki Noodles and Szechuan-Style Chicken with Peanuts
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound skinless, boneless chicken breast or thighs, trimmed and cut into 1-inch cubes
  • 1 teaspoon rice wine or dry sherry
  • 1 teaspoon soy sauce
  • 1½ teaspoons cornstarch
  • ½ teaspoon minced garlic
  • 1 tablespoon canola oil
  • 2½-inch-thick slices ginger, smashed
  • 2 cups sugar snap peas (6 ounces)
  • szechuan sauce
  • ¼ cup dry-roasted peanuts
  • 1 scallion, minced
  • 1 pound package Shirataki Noodles
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
  3. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
  4. Swirl oil into the pan, add ginger and stir-fry for 10 seconds.
  5. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes.
  6. Add sugar snap peas and stir-fry for 1 minute.
  7. Stir the szechuan sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute.
  8. Remove from heat and add Shirataki Noodles and stir well to coat the noodles.
  9. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions.
Notes
I buy my szechuan sauce ready made. You can buy it in any large grocery stores chains or in an Asian market.There are many good recipes on the net you might want to try.