Kielbasa With Shirataki Noodles

Kielbasa With Shirataki Noodles
Recipe type: Beef
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  • 8 ounce package Shirataki Noodles
  • ¾ pound smoked Kielbasa, cut up
  • 1 medium onion, sliced
  • 1 can cream of mushroom soup
  • 1 soup can milk
  • 1½ cups frozen or fresh cut green beans
  • ⅛ teaspoon pepper
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Meanwhile, in skillet over medium heat, cook kielbasa and onion until browned, stirring often
  3. Spoon off fat
  4. Add soup, stir until smooth
  5. Gradually stir in milk
  6. Add beans and pepper
  7. Heat to boiling
  8. Reduce heat to low. Cover and simmer 10 minutes or until beans are tender, stirring occasionally
  9. Stir Shirataki Noodles into skillet
  10. Heat about 2 minutes, stirring often
  11. Serve with spicy brown mustard if desired

Angel Hair Shirataki with Capers and Tuna

Angel Hair Shirataki with Capers and Tuna
Recipe type: Salads / Vegetarian
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  • 1 pound (2-8 once packages) Angel Hair Shirataki
  • ½ pound green beans cut into ½ inch lengths
  • 8 ripe plum tomatoes cut into 8 pieces each
  • 6 scallions, with 3 inches green, cut on diagonal into thin slices
  • ½ cup pitted black olives, coarsely chopped
  • 1 teaspoon tiny capers
  • 1 teaspoon finely minced garlic
  • Salt and Black Pepper to taste
  • 5 tablespoons chopped fresh parsley
  • ¼ cup extra virgin olive oil
  • 2 cans water packed tuna , drained
  1. Drain and rinse Angel Hair Shirataki very well. Place on paper towels to dry and set aside.
  2. Blanch the green beans in boiling water about 2 minutes, or until just crisp but tender. Drain, rinse under cold water and pat dry.
  3. In a large bowl, combine the cooked green beans with tomatoes, scallions, olives, capers, garlic, salt, pepper and 4 tablespoons parsley. Drizzle in the olive oil, folding ingredients gently. Let rest at room temperature for at least 1 hour for flavors to blend.
  4. To serve, flake the tuna in large pieces; add to the other ingredients.
  5. Add the Angel Hair Shirataki and toss gently.
  6. Adjust seasonings and garnish with remaining tablespoons of parsley. Serve at room temperature.

Shirataki Noodles w/ Fresh Green Beans

Shirataki Noodles with Fresh Green Beans
Recipe type: Salads
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Cook time: 
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  • 1 pound Shirataki Noodles
  • ½ pound green beans -- trimmed cut into 1-inch-long pieces
  • 2 cans solid white tuna packed in water, drained (6-1/8 ounce)
  • 5 green onions -- chopped
  • 1 large tomato -- seeded, chopped
  • ½ cup chopped pitted black olives -- preferably brine-cured
  • ¾ cup mayonnaise
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon celery salt
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes.
  3. Using slotted spoon, transfer beans to colander.
  4. Place tuna in large bowl; break into small pieces.
  5. Add green onions, tomato, black olives, Shirataki Noodles and green beans.
  6. Mix mayonnaise, balsamic vinegar and celery salt in small bowl.
  7. Season to taste with salt and pepper.
  8. Mix dressing into pasta salad and serve.