Tori no mizutaki with Shirataki Noodles
Recipe: Tori no mizutaki with Shirataki Noodles
Ingredients
- 1 pound chicken drumsticks chopped into 1 inch pieces; use cleaver or heavy knife
- 1 pound tofu, pressed and drained, cut into 1 inch pieces
- 1 bundle watercress
- 1 Chinese cabbage, cut into 2 inch pieces
- 2 cups shirataki noodles
- 2 cups spring onions, cut into 2 inch pieces
- 1 cup carrots, thinly sliced diagonally
- 8 dried shiitake mushrooms, soaked in water; keep this water
- 1 2 inch x 6 inch kombu seaweed, or 2 teaspoons dashi powder
Dipping Sauce:
- 1 cup soy sauce
- 1/2 cup rice vinegar
- 1 lemon
Instructions
- Add 1 inch of water to a 12 inch table top skillet.
- Add the kombu and boil. Just before it starts to actually boil, remove the kombu.
- If you are using dashi powder, add it now.
- If you soaked the shiitake mushrooms, dump that water in here, too.
- Put whatever you want to eat in the water to cook it until ready.
- Serve with dipping sauce and lots of steamed rice.
- If you have the luxury of obtaining shichimi togarashi, sprinkle in a bit for added flavor.
Shirataki Noodles w/ Salmon and Lemon Dressing
Recipe: Shirataki Noodles w/ Salmon and Lemon Dressing
Ingredients
- 1 pound (2-8 ounce packages) Shirataki Noodles
- 1 15 1/2 ounce canned Alaska salmon
- 1 pint cherry tomatoes – cut in half
- 2 cup sliced cucumber
- 1 cup Mozzarella cheese – cut into thin strips
- 1/2 cup chopped parsley
- 1/4 cup grated Parmesan cheese
Lemon Dressing
- 3/4 cup olive oil
- 1/4 cup lemon juice
- 2 garlic cloves — minced
- 1/2 teaspoon dill weed
- 1/2 teaspoon grated lemon peel
- black pepper — to taste
Instructions
- Drain and flake salmon.
- Toss flaked salmon with remaining ingredients in large serving bowl.
- Toss with Lemon Dressing and serve.
Lemon Dressing:
Whisk together ingredients until well combined.
Meal type: brunch
Recipe by on.
Microformatting by hRecipe.
Shirataki Noodles W/ Lemon and Asparagus
Recipe: Shirataki Noodles W/ Lemon and Asparagus
Ingredients
- 1 ( 8 ounce) package Shirataki Noodles
- 1 pound fresh asparagus — prepared
- 1 shallot — minced
- 1 teaspoon grated lemon rind
- 2 1/2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup virgin olive oil — up to 1/2 cup
Instructions
- Boil asparagus for 5 to 7 minutes (or until barely cooked through) in 2 inches of water in a large sauté pan. Remove and drain.
- Cut asparagus on diagonal into 2-inch pieces.
- Combine shallot, lemon rind, vinegar, salt, pepper, and oil in shallow serving bowl.
- Add Shirataki noodles and asparagus while still warm, and toss well.
Number of servings (yield): 2
Recipe by on.
Microformatting by hRecipe.
Aspara
