Shirataki Noodles w/ Mango and Papaya

Shirataki Noodles with Mango and Papaya
Recipe type: Salads / Seafood
Prep time: 
Total time: 
  • 1 pound (2-8 ounce packages) Shirataki Noodles
  • 2½ pound shrimp; cooked
  • 1 mango
  • 1 papaya
  • 1- 20 ounce can pineapple chunks; drained, unsweetened
  • 1- 11 ounce can mandarin segments; drained
  • 3 green onions
  • ½ cup cream
  • 3 tablespoons coconut milk
  • 1½ tablespoons mayonnaise
  • 1 tablespoon ginger; freshly grated
  • 1 tablespoon lime juice
  1. Dressing; Combine all ingredients thoroughly.
  2. Peel mango and papaya and chop into chunks.
  3. Combine shrimp, all the fruits and the dressing in a bowl.
  4. Combine noodles and onions, place on serving plates, and top with salad mixture.

Shirataki Singapore Noodles

Tofu Shirataki Singapore Noodles
Recipe type: Chicken Dishes / Seafood
Prep time: 
Cook time: 
Total time: 
  • 1 teaspoon vegetable oil
  • 2 large eggs, beaten
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh minced ginger
  • ¾ pound shrimp, 26-30 count, peeled and cut in half lengthwise
  • 1 cup cooked chicken breast, shredded
  • 2 tablespoons curry powder
  • 1 cup red bell pepper, thinly sliced
  • 1 cup bean sprouts
  • 2 packages Tofu Shirataki
  • 1 tablespoon soy sauce
  • ½ teaspoon sea salt
  • ¼ up green onion, thinly sliced on the diagonal
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Heat ½ teaspoon oil over high heat in nonstick, 8-inch frying pan.
  3. Add ½ of egg mixture and swirl in pan to form thin omelet. Turn out onto plate. Repeat with remaining egg and oil.
  4. When cool, cut into very fine strips.
  5. Heat 2 tablespoons oil in large frying pan or wok over high heat.
  6. Add ginger and garlic and stir once.
  7. Add shrimp and stir fry until they curl
  8. Add curry powder and stir a few times, then add chicken, red pepper and bean sprouts.
  9. Stir-fry until vegetables start to soften.
  10. Add noodles, salt, soy sauce and green onion.
  11. Stir-fry until noodles are piping hot.
  12. Serve immediately. Makes four side or two main course servings.

Coconut-Ginger Shrimp Shirataki Fettuccini

Coconut-Ginger Shrimp Shirataki Fettuccini
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
  • 2 (8 ounce) packages of Shirataki Fettuccine
  • 2 tablespoons coconut oil
  • ½ small onion, finely chopped
  • 1 tablespoon peeled and grated fresh ginger
  • 3 garlic cloves, pushed through a press
  • ⅛ teaspoon red pepper flakes (or more, to taste)
  • 2 tomatoes, seeded and chopped
  • ⅔ cup unsweetened coconut milk
  • 2 pounds large shrimp, peeled and deveined
  • Salt and pepper
  • 3 tablespoons chopped fresh basil or cilantro
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. In a non-stick skillet, toss noodles over medium-high heat until dry. Set aside.
  3. Heat oil in a large nonstick skillet over medium heat.
  4. Cook onion 3 minutes, until softened.
  5. Stir in ginger, garlic, and red pepper flakes; cook 1 minute more.
  6. Add tomatoes and coconut milk. Cook 10 minutes or until mixture thickens.
  7. Add shrimp to skillet. Cook 3-4 minutes, until cooked through.
  8. Add fettuccini and stir until throughly heated.
  9. Add salt and freshly ground black pepper to taste.
  10. Sprinkle with cilantro before serving.