Singapore Shirataki Noodles
Recipe: Singapore Shirataki Noodles
Ingredients
- 8 ounce package Shirataki Noodles
- 2 skinless boneless chicken breast
- 2 green onions
- 2 carrots
- 1 red pepper
- 2 tablespoons of lime juice
- 1 tablespoon soy sauce
- 1 tablespoon water
- 2 tablespoon vegetable oil
- 1 teaspoon bottled chopped garlic or 1 minced clove
- 1 teaspoon bottled chopped ginger or finely grated fresh
- 2 teaspoon yellow curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon chopped fresh coriander (optional)
Instructions
- Drain and rinse Shirataki noodles and set them aside
- Cut chicken in half lengthwise and slice them into thin strips
- Slice onions into 1 inch pieces
- Slice carrots into thin julienne strips
- In a small bowl stir lime juice, soy sauce, water, and oil. set aside
- Heat 1 tablespoon oil in wok over medium heat add chicken and stir fry until cooked
- Add carrot, pepper, onions, garlic and ginger
- Sprinkle with curry powder and salt
- Add noodles then pour in lime mixture
- Stir often until noodles turn yellow
- Remove from heat and stir in coriander
Garlic Bok Choy Stir-Fry with Shirataki Noodles
Recipe: Garlic Bok Choy Stir-Fry with Shirataki Noodles
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 8 cups chopped fresh bok choy
- 2 tablespoons low-salt soy sauce
- 2 tablespoons salt and ground black pepper, mixed
- 1- 8 ounce package Shirataki Noodles
Instructions
- Drain and rinse Shirataki Noodles in warm water. Pat dry.
- Heat oil in a large skillet over medium heat.
- Add garlic and ginger and cook 1 minute.
- Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.
- Season, to taste, with salt and black pepper.
- Serve over bed of Shirataki Noodles
Beef and Broccoli with Shirataki Noodles
Recipe: Beef and Broccoli with Shirataki Noodles
Ingredients
- 1/2 pound Flank steak, top sirloin, or tenderloin; sliced across grain into thin slices
- 1pound broccoli; chopped
- 3 tablespoons peanut oil
- 1 teaspoon minced ginger
- 1/2 teaspoon salt
- 1/4 cup water
- 2 teaspoon sesame oil
- 1-8 ounce package Shirataki Noodles
Marinade (combine in bowl)
- 1 tablespoon oyster sauce
- 1 teaspoon rice wine
- 1/2 teaspoon brown sugar
- 2 teaspoons potato starch
Seasoning Sauce (combine in cup)
- 2 teaspoons rice wine (sake)
- 1/2 teaspoon brown sugar
- 1teaspoon potato starch, dissolved in 2 tablespoons water
Instructions
- Drain and rinse Shirataki Noodles under warm water. Pat dry.
- Thoroughly mix beef with marinade and marinate for 30 minutes.
- Heat wok over highest heat, when hot, swirl in 2 tablespoons peanut oil.
- Add ginger and salt, then toss for a few seconds.
- Add broccoli – stir fry one minute, then add water, turn heat to med-high, cover, and steam until crisp tender.
- Uncover and turn heat to high, stir frying until water is evaporated.
- Remove broccoli and reserve.
- Reheat same wok (without rinsing), when hot, add remaining peanut oil.
- Add beef slices and stir fry until lightly browned but not cooked through.
- Do not stir fry too vigorously or meat will not brown, it is better to press slices against sides of wok to sear.
- Add broccoli to wok and toss.
- When hot, stir in seasoning sauce and stir until sauce thickens (it’s a good idea to whisk the sauce in the cup just before you poor it into the wok). Turn onto a platter over Shirataki Noodles and drizzle sesame oil over the top.
Quick Notes
The sugar in the marinade and seasoning sauce acts as a flavor enhancer rather than a sweetener.
