Chicken and Shirataki Noodles in Peanut Sauce

Chicken and Shirataki Noodles in Peanut Sauce
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 rotisserie chicken (1½ to 1¾ pounds)
  • 1 garlic clove
  • 1 one-inch piece fresh peeled ginger
  • ½ cup smooth peanut butter (regular)
  • ⅔ cup warm water
  • 1½ tablespoons soy sauce
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon red wine or cider vinegar
  • 1 teaspoon sugar
  • ½-1 teaspoon red chile flakes (to taste)
  • 1 package Shirataki Noodles
  • 1 10-ounce package sugar snap peas
  • 4 scallions, thinly sliced
Instructions
  1. Remove chicken from bones and slice or shred. Set aside.
  2. Drop garlic and ginger in the bowl of a food processor until finely chopped. Add peanut butter, water, soy sauce, sesame oil, vinegar, sugar, and chile flakes and process until smooth.
  3. In a small pan of boiling water add sugar snap peas and cook 2 minutes. Drain and rinse under running water briefly.
  4. Drain and rinse Shirataki Noodles under warm water to heat.
  5. Serve chicken on top of noodles and snap peas. Pour sauce over and sprinkle with scallions.

 

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.

 

 

 

Pineapple Ginger Salsa with Salmon over Shirataki Noodles

Pineapple Ginger Salsa with Salmon over Shirataki Noodles
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 cup seeded, chopped roma tomatoes
  • 3 green onions, sliced
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons cider vinegar
  • 2 cloves of garlic, minced
  • 1½ teaspoons sesame oil
  • 1 teaspoon honey
  • ½ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper flakes
  • ¾ teaspoon salt, divided
  • 6 salmon fillets ( 8 ounces each )
  • ¾ teaspoon ground cumin
  • ¼ teaspoon pepper
  • 1 pound package Shirataki Tofu Noodles
Instructions
  1. Drain pineapple, reserving ¼ cup juice.
  2. In a bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, ¼ teaspoon salt, pineapple and reserved juice, mix well. Cover and refrigerate until serving.
  3. Pat salmon dry with paper towels.
  4. Sprinkle with cumin , pepper and remaining salt.
  5. Place skin side down in a 13 x 9 baking pan sprayed with non stick olive oil.
  6. Bake uncovered at 350 degrees for 10 to 15 minutes or until fish flakes easily with a fork.
  7. Drain and rinse the Shirataki Tofu Noodles well under warm water. Pat dry on paper towels.
  8. Add a mound of Shirataki Tofu Noodles to serving plates.
  9. Top with salmon.
  10. Then top salmon with the salsa.