Beef Shirataki Noodle Paprikash

Beef Shirataki Noodle Paprikash
Recipe type: Beef
Prep time: 
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Ingredients
  • 1 pound ground beef
  • 1 tablespoon minced garlic
  • 1 cup chopped onions
  • 1 cup chopped green peppers
  • 3 tablespoons paprika
  • ½ teaspoon thyme
  • 3½ cups beef broth
  • 1 -8 ounce package Shirataki Noodles
  • ¾ cup sour cream
  • 1 tablespoon flour
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. In dutch oven, brown beef with garlic, onions, and green pepper.
  3. Cook and stir until beef is done, drain off excess fat.
  4. Stir in paprika and thyme.
  5. Add broth and bring to a boil.
  6. Reduce heat to low and simmer for 10 minutes, stirring occasionally
  7. Mix sour cream with flour; stir into mixture.
  8. Simmer for 3 more minutes, stirring until thickened.
  9. Add Shirataki Noodles at the last minute. Stir well.

Quick-Cooked Beef And Vegetables wtith Shirataki Noodles

Quick-Cooked Beef And Vegetables with Shirataki Noodles
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 pounds tender steak in one piece
  • 12 spring onions
  • 1 small can winter bamboo shoots
  • 1 pound fresh mushrooms
  • 2 medium onions
  • 8 ounces fresh bean sprouts
  • 1 small white Chinese cabbage
  • 1 -8 ounce package Shirataki Noodles
  • 6 pieces tofu, optional
  • 2 tablespoons oil
  • soy sauce
  • sugar
  • sake
  • beef stock
  • 6 eggs, optional
Instructions
  1. For this dish, choose well-marbeled steak - Scotch fillet is ideal.
  2. Freeze the steak for an hour or until just firm enough to cut in very thin slices.
  3. Wash and trim spring onions and cut into bite-size lengths using part of the green portion as well as the white.
  4. Drain bamboo shoots and slice thinly.
  5. Clean mushrooms and cut in halves or quarters according to size.
  6. Peel and cut onions in eighths.
  7. Wash bean sprouts and remove brown tails.
  8. Wash Chinese cabbage and cut into bite-size pieces, discarding any tough leaves.
  9. Drain the Shirataki Noodles. Rinse under hot water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
  10. Heat a heavy frying pan and rub over with beef suet until well greased.
  11. Add half of each vegetable to the pan and fry on high heat for a minute or two until slightly soft.
  12. Push to side of pan and add slices of meat in one layer.
  13. When cooked on one side (this should not take long because meat is so thinly sliced) turn and cook other side.
  14. Sprinkle with soy sauce, sugar and sake to taste, add a little stock to moisten all the meat and vegetables. mix in noodles and tofu (if used) and heat through.
  15. Serve immediately, each person helping himself from the pan.
  16. Traditionally, each diner breaks an egg into his bowl and beats it lightly with chopsticks, then dips the hot food in it before eating, but some prefer to omit this step.
  17. Serve hot white rice with this dish.
  18. More ingredients are added to the pan and cooked only after the first batch has been eaten and guests are ready for second helpings.
  19. Add more stock, sauce, sake and sugar to pan and simmer ingredients as required.

Shirataki Noodles and Broccoli Salad

Shirataki Noodles and Broccoli Salad
Recipe type: Salads
Prep time: 
Cook time: 
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Ingredients
  • 1 pound package Shirataki Noodles
  • 1½ cup frozen broccoli cuts -- thawed and cooked
  • ½ cup onions -- chopped
  • 2 cloves garlic -- chopped fine
  • 2 cup frozen green peas -- thawed
  • ½ cup bell peppers -- chopped
  • 8 ounces mushrooms -- sliced
  • ¼ cup parsley
  • 3 tablespoons white vinegar
  • 3 tablespoons lemon juice
  • 1 tablespoon prepared mustard
  • 1 teaspoon olive oil
  • 2 teaspoon salt
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
Instructions
  1. Drain and rinse Shirataki Noodles with cold water, and rinse again.Place on paper towels to dry and set aside.
  2. In a large pot, cook broccoli in boiling water until crisp yet tender, about 4 minutes. Drain and add to Shirataki Noodles.
  3. Add onions, garlic, peas, bell peppers, mushrooms, and parsley to Shirataki Noodles.
  4. To prepare dressing, combine vinegar, lemon juice, mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper in a mixing bowl.
  5. Pour dressing over Shirataki Noodles mixture and toss gently until well mixed.