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.

Almond Shirataki Chicken Chow Mein

Almond Shirataki Chicken Chow Mein
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
  • 2 (8 ounce) packages Shirataki Noodles
  • 2 tablespoons canola oil
  • ½ medium onion, sliced
  • 4 cups sliced Napa cabbage
  • 1 cup sliced celery
  • 3 garlic cloves, thinly sliced
  • ¼ packet Splenda
  • 1 cup chicken broth
  • ¼ cup water
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon corn starch
  • 4 cups diced cooked chicken
  • ¼ cup slivered almonds, lightly toasted
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to
  2. dry.
  3. Heat vegetable oil in a large heavy skillet over medium high heat until hot but not smoking.
  4. Add onion, cabbage, celery and garlic and cook until cabbage is wilted, 3 minutes.
  5. Add Splenda, broth, water, soy sauce and sesame oil; reduce heat to medium-low and simmer, covered, 3 minutes.
  6. Stir in thickener, increase heat to medium-high and bring to a boil.
  7. Stir in chicken and Shirataki noodles, lower heat and simmer until heated through.
  8. Sprinkle with toasted almonds before serving.