Grilled Southwestern Shirataki Pasta Salad


Recipe: Grilled Southwestern Shirataki Pasta Salad
Recipe type: Beef, Salads
Prep time: 
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  • 8 ounces Shirataki Macaroni Noodles
  • 8 oonces lean boneless sirloin steak
  • ½ teaspoon each ground cumin, salt and pepper
  • 3 medium poblano chile peppers, halved and seeded
  • 1 ear fresh corn, husked
  • 1 medium sweet onion, sliced ½ inch thick
  • Nonstick spray
  • 2 large ripe tomatoes, cut in bite-size chunks
  • 1 tablespoon olive oil
  • ¼ cup lime juice
  • ½ cup chopped cilantro
  1. Drain Shirataki Macaroni Noodles, rinse under cold water and drain again. Pat dry with paper towels. Transfer to a large serving bowl.
  2. Heat outdoor grill. Rub steak with ¼ tsp each of the cumin, salt and pepper.
  3. Coat steak, peppers, corn and onion with nonstick spray.
  4. Grill steak 4 to 6 minutes, turning once, for medium-rare. Remove to cutting board; let stand 5 minutes.
  5. Grill peppers, corn and onion 8 to 10 minutes, turning as needed until lightly charred and tender.
  6. Cut peppers and onion into bite-size pieces and cut corn off cob; add to bowl with pasta.
  7. Slice steak thinly against the grain and add to bowl.
  8. Add remaining cumin, salt and pepper and remaining ingredients to bowl; toss to mix and coat.



Singapore Shirataki Noodles

Singapore Shirataki Noodles
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
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  • 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
  • ½ teaspoon salt
  • ½ teaspoon chopped fresh coriander (optional)
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Cut chicken in half lengthwise and slice them into thin strips
  3. Slice onions into 1 inch pieces
  4. Slice carrots into thin julienne strips
  5. In a small bowl stir lime juice, soy sauce, water, and oil. set aside
  6. Heat 1 tablespoon oil in wok over medium heat add chicken and stir fry until cooked
  7. Add carrot, pepper, onions, garlic and ginger
  8. Sprinkle with curry powder and salt
  9. Add noodles then pour in lime mixture
  10. Stir often until noodles turn yellow
  11. Remove from heat and stir in coriander

Hot and Sour Shirataki Noodles with Tofu

Hot and Sour Shirataki Noodles with Tofu
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
  • 1 pound Shirataki Noodles, packed in water
  • 2 cups water
  • 1 tablespoon soy sauce
  • ⅛ teaspoon sesame oil
  • 8 ounces extra firm tofu, cut into cubes
  • 1 tablespoon soy sauce
  • ¼ teaspoon sesame oil
  • 1½ teaspoons sesame oil
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon chopped garlic
  • 4 finely chopped green onions
  • 8 ounces mushrooms, sliced
  • 2 tablespoons lime juice
  • 1 teaspoon hot Chinese chili sauce (to taste)
  • 3 tablespoons soy sauce
  • teaspoon sugar
  • shredded Napa Cabbage chopped
  • toasted peanuts
  1. Drain and rinse the Shirataki Noodles and place them in a saucepan with the water, soy sauce, and sesame oil. Bring to a boil .
  2. Remove from the heat and set aside.
  3. Toss the tofu cubes with the 1 tablespoon soy sauce and ¼ teaspoon sesame oil and set aside while you heat an oiled non-stick skillet or wok.
  4. When the skillet is hot, lift the tofu from the marinade and pan-fry it until it is lightly brown on all sides. Remove it from the skillet and place it back in the bowl with the marinade.
  5. Stir gently, and set aside.
  6. Add the remaining 1½ teaspoon sesame oil to the pan.
  7. Over medium-high heat, stir fry the red pepper, garlic, green onions, and mushrooms until the mushrooms start to exude their juices.
  8. Add the lime juice, 3 teaspoons soy sauce, and sugar, and stir well.
  9. Continue stir-frying until the mixture boils.
  10. Drain the noodles and add them to the pan, along with the tofu and its marinade.
  11. Toss well to mix.
  12. Serve on a bed of shredded cabbage and sprinkle with chopped peanuts.