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
Shirataki and Chicken Curry Noodle Soup
Recipe: Shirataki and Chicken Curry Noodle Soup
Ingredients
Broth
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 2 tablespoons minced shallots
- 1 ½ tablespoons Thai yellow curry paste
- ½ tablespoon curry powder
- ½ teaspoon hot chili paste
- 2 -12.5 ounce cans unsweetened coconut milk
- 3 cups low sodium chicken stock
- 1 ½ tablespoons fish sauce
- ½ pound cooked chicken, cut into bite size pieces
- 1 cup cooked sweet potatoes, cut into bite size pieces
- ¼ cup fried shallots
Noodle Assembly
- 1 ½ cup bean sprouts, blanched
- 2 -8 ounce packages shirataki spaghetti or angel hair noodles, rinsed thoroughly in hot water, squeezed dry with towel
- 2/3 cup snow peas, halved diagonally then blanched
- 2/3 cup baby bok choy, cut into bite size pieces, blanched or spinach leaves,
- ¼ cup red onions, sliced paper thin
- ¼ cup green onions, cut into thin rings
- 3 tablespoons chopped cilantro
- 1 tablespoon dried chili flakes, optional
- 4 small lime wedges
Instructions
- Heat oil in a medium pot over moderate heat. Add garlic and shallots and stir until fragrant, about 20 seconds.
- Add curry paste, curry powder and chili paste and stir another minute.
- Add coconut milk, chicken stock, fish sauce, chicken and sweet potatoes and bring to a boil. Cook until chicken is done then reduce heat.
- Add half of the fried shallots and set aside.
- To serve, place bean sprouts on the bottom of each preheated soup bowls.
- Top with equal portions of noodles (if necessary, reheat noodles in a microwave just until hot), snow peas, bok choy, red onions, green onions and cilantro.
- Ladle hot broth on top (make sure each bowl has chicken and sweet potatoes) and serve with chilies and lime on the side.
Creamy Shirataki Noodles
Recipe: Creamy Shirataki Noodles
Ingredients
- 8 ounce package Shirataki Noodles
- 1 – 12 ounce carton of sour cream
- 3 tablespoons butter
- 3 tablespoons chopped green onions or chives
- 1 1/2 cup grated parmeasan cheese
- 1/4 teaspoon nutmeg
Instructions
- Drain and rinse the Shirataki Noodles well..
- In large saucepan melt butter and add 2 tablespoons green onions or chives, Shirataki noodles, sour cream, grated cheese, and nutmeg.
- Toss lightly to coat Shirataki noodles.
- Turn into heated casserole or serving bowl.
- Sprinkle with remaining onions and cheese.
- Serve immediately.
