Spaghetti Shirataki Noodle Salad

Spaghetti Shirataki Noodle Salad
Recipe type: Salads
Prep time: 
Cook time: 
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Ingredients
  • ¾ cup rice vinegar
  • ¼ cup sugar
  • ¾ teaspoon salt
  • 3 large garlic cloves, minced
  • 1 jalapeño chile pepper, seeded and minced
  • 3 tablespoons fresh lime juice
  • Zest of one lime
  • 1 tablespoon sesame oil
  • 1 package Spaghetti Shirataki Noodles
  • 1 large red bell pepper, chopped
  • 1 large ripe mango, peeled and chopped into cubes
  • 1 cup chopped fresh basil
  • 1 cup chopped fresh mint
  • 1 cup chopped roasted, salted peanuts
  • Lime wedges for serving (optional)
Instructions
  1. Place the rice vinegar, sugar, and salt in a saucepan over medium heat for 1-2 minutes until the sugar and salt dissolve.
  2. Stir in the garlic and jalapeño, and allow to cool.
  3. Add the lime juice, lime zest, and sesame oil and mix well.
  4. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  5. Transfer the noodles to a large bowl and toss with the dressing.
  6. Add the mango, bell pepper, basil and mint. Toss and plate.
  7. Serve with chopped peanuts sprinkled over the top and lime wedges.
Notes
This dish may be made a few hours in advance, or even the night before and let the Shirataki chill and marinate, just be sure not to add the peanuts, mint and basil until just before serving

Chicken Fettuccine Shirataki Pasta with Thyme-Mint Cream Sauce

Chicken Fettuccine Shirataki Pasta with Thyme-Mint Cream Sauce
Recipe type: Chicken Dishes
Prep time: 
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Total time: 
 
Ingredients
  • 1 pound package Fettuccine Shirataki
  • 2 tablespoons olive oil
  • 1¼ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • ½ cup of dry white wine
  • ½ cup chicken stock
  • 1½ cups heavy whipping cream
  • 2 tablespoons chopped fresh mint
  • 1½ tablespoons chopped fresh thyme
  • 1 teaspoon lemon zest
  • 2 teaspoons honey
  • 1 teaspoon sherry vinegar or apple cider vinegar
  • ½ teaspoon salt and more salt and freshly ground black pepper to taste
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. Heat olive oil in a large skillet on medium high. Season the chicken pieces generously with salt and freshly ground black pepper. Add the chicken pieces, spreading them out initially and then not stirring them, so they have an opportunity to brown.
  3. When pieces are browned on both sides, and just cooked through, remove to a paper towel lined plate.
  4. Deglaze the pan with white wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the chicken stock and let liquids reduce by half (turn up the heat if necessary).
  5. Add the cream, mint, thyme, lemon zest, honey, salt, and vinegar. Reduce the sauce by half again.
  6. Add Fettuccine Shirataki to cream sauce when cream sauce has been reduced by half and is thick enough to coat a spoon.
  7. Add chicken to the pasta and sauce. Add more salt and pepper to taste.
  8. Serve immediately.
  9. Garnish with a little chopped fresh mint and thyme.

 

 

 

 

Fettuccine Shirataki Peanut Thai Stir Fry

Fettuccine Shirataki Peanut Thai Stir Fry
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 ( 8 ounce ) packages Fettuccine Shirataki
  • 3 tablespoons peanut oil
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped fresh ginger
  • 2 eggs, beaten
  • 8 ounces shelled raw medium shrimp
  • 1 cup shredded carrots
  • ½ cup thin slivers green onions
  • 1 cup thin slivers zucchini
  • ½ cup Sweet & Spicy Peanut Sauce
  • 2 tablespoons chopped roasted peanuts fresh mint or basil leaves for garnish (optional)
Instructions
  1. Drain and wash Fettuccine Shirataki for one minute. Cut into 3-4 inch lengths.
  2. In a non-stick skillet, toss Fettuccine Shirataki over medium-high heat until dry. Set aside.
  3. Heat 1 tablespoon oil in large skillet. Add garlic and ginger. Cook for a few seconds, add beaten eggs and make into an omelet.
  4. Remove to a plate, then cut into ½-inch wide strips. Set aside.
  5. Heat 2 tablespoons oil in skillet. Add shrimp, stir-fry until pink. Remove to omelet plate.
  6. Stir-fry vegetables in skillet 3 minutes.
  7. Add Fettuccine Shirataki , stir-fry 2 minutes.
  8. Stir in sauce. Add egg and shrimp, heat through.
  9. Serve garnished with chopped peanuts and fresh herbs.