Garlic Bok Choy Stir-Fry with Shirataki Noodles
Recipe: Garlic Bok Choy Stir-Fry with Shirataki Noodles
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 8 cups chopped fresh bok choy
- 2 tablespoons low-salt soy sauce
- 2 tablespoons salt and ground black pepper, mixed
- 1- 8 ounce package Shirataki Noodles
Instructions
- Drain and rinse Shirataki Noodles in warm water. Pat dry.
- Heat oil in a large skillet over medium heat.
- Add garlic and ginger and cook 1 minute.
- Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.
- Season, to taste, with salt and black pepper.
- Serve over bed of Shirataki Noodles
Sesame Shirataki Noodles
Recipe: Sesame Shirataki Noodles
Ingredients
- 1/4 cup soy sauce (reduced-sodium)
- 1/4 cup rice wine vinegar
- 1 tablespoon sesame oil
- 2 teaspoons olive oil
- 1/2 teaspoon red pepper sauce
- 2 cups julienned cooked chicken
- (Or your veggie substitute, or mixed)
- 3 carrots, shredded
- 1 1/2 sliced green onions
- 2-8 ounce packages Shirataki Noodles drained and rinsed under hot water.
- 1/2 cup chicken broth, heated
Instructions
- Combine the soy sauce, vinegar, sesame oil, olive oil, and red pepper sauce in a serving bowl.
- Add the chicken, carrots and green onions.
- Stir in 1/2 cup chicken broth.
- Toss sauce with the hot pasta.
Quick Notes
This can be a strictly vegetarian meal or mixed with chicken.
Shirataki Noodles and Pesto
Recipe: Shirataki Noodles and Pesto
Ingredients
- 1 pound Shirataki Noodles
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 lemon; juice of
- 1/2 cup Pesto
- 1/2 cup oil-packed sun-dried tomatoes
- 1 cup fresh or frozen peas
- 1 carrot; grated
- 1/2 cup toasted almonds; slivered
- salt and pepper to taste
Instructions
- In a large bowl, combine the oil, vinegar, lemon juice and pesto.
- Add the Shirataki Noodles and toss to mix.
- Add the remaining ingredients and toss to mix.
- Season with salt and pepper.
Number of servings (yield): 6
