Tori no mizutaki with Shirataki Noodles

Tori no mizutaki with Shirataki Noodles
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
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
  • 1 cup soy sauce
  • ½ cup rice vinegar
  • 1 lemon
Instructions
  1. Add 1 inch of water to a 12 inch table top skillet.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. Add the kombu and boil. Just before it starts to actually boil, remove the kombu.
  4. If you are using dashi powder, add it now.
  5. If you soaked the shiitake mushrooms, dump that water in here, too.
  6. Put whatever you want to eat in the water to cook it until ready.
  7. Serve with dipping sauce and serve over a bed of Shirataki Noodles
  8. If you have the luxury of obtaining shichimi togarashi, sprinkle in a bit for added flavor.

Shrimp w/ Chicken Dressing and Shirataki Noodle Salad

Shrimp Chicken and Shirataki Noodle Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Noodles
  • 1 teaspoon chicken bouillon granules
  • 1 cup water
  • 2 bay leaves
  • 1 cup dry white wine
  • 1 small lemon thinly sliced
  • 1 small onion thinly sliced
  • 3 cloves garlic
  • ¼ teaspoon red pepper flakes
  • 1 pound medium fresh shrimp
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 large red bell pepper chopped
  • 1 cup frozen peas thawed
  • ¾ cup minced fresh basil
  • ½ cup minced purple onion
  • ¼ cup minced parsley
  • ⅛ tablespoon red pepper
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Combine bouillon granules, water, white wine, lemon, onion, garlic, bay leaves and red pepper flakes. Bring to a boil
  3. Add shrimp and cook 3 to 5 minutes.
  4. Remove shrimp from broth, reserving broth.
  5. Rinse shrimp under cold water.
  6. Chill. Peel and devein. Set aside.
  7. Strain broth mixture, reserving ½ cup liquid and garlic.
  8. Discard lemon, onion and bay Leaves.
  9. Add reserved liquid and garlic, oil, vinegar and mustard to blender. Blend until mixture is smooth
  10. Combine Shirataki Noodles, bell pepper, peas, basil, purple onion, parsley and red pepper in a large bowl.
  11. Add reserved broth mixture, tossing well to coat.
  12. Add reserved shrimp and toss gently.
  13. Cover and chill thoroughly.
  14. Serve over a bed of Shirataki Noodles

Shirataki Noodles with Dill

Shirataki Noodles with Dill
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 (8 ounce) packages Shirataki Noodles
  • 2 tablespoon olive oil
  • 1 green bell pepper -- sliced
  • 1 red bell pepper -- sliced
  • ½ cup chopped fresh dill or more if desired
  • DRESSING
  • 1 cup oil
  • ⅓ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves -- crushed
  • 1 lemon (juice only)
  • Salt, pepper
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. To make dressing, combine oil, vinegar, mustard, garlic and lemon juice and season to taste with salt and pepper.
  3. Place Shirataki Noodles in large bowl.
  4. Heat olive oil in skillet.
  5. Add green and red peppers and saute until barely tender.
  6. Add to Shirataki Noodles along with dill.
  7. Add dressing.
  8. Toss to coat Shirataki Noodles well.
  9. Chill, covered, until serving time.