Vegetable Shirataki Noodle Soup
Recipe: Vegetable Shirataki Noodle Soup
Ingredients
- 1 – 8 ounce package Shirataki noodles
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 (14 1/2 ounce) can italian roma tomatoes, cut up and juice reserved
- 3 (14 1/2 ounce) cans low sodium vegetable broth or low sodium chicken broth or low sodium beef broth
- 1 1/2 cups water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 bay leaf
- salt fresh ground pepper
- 2 (12 ounce) cans white cannellini beans or great northern beans, rinsed
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup chopped parsley
Instructions
- Rinse and drain noodles , set aside.
- Heat oil in large saucepan over medium heat.
- Saute onion, stirring until pale golden, about 5 minutes.
- Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
- Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
- Stir in the beans and Shirataki noodles.
- Remove bay leaf.
- Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.
Number of servings (yield): 4
Southwest Shirataki Noodle Pie
Recipe: Southwest Shirataki Noodle Pie
Ingredients
- 1 – 8 ounce package Shirataki egg noodles, drained and rinsed
- 1/2 cup milk
- 1 egg
- 1 pound lean ground beef
- 1 onion, chopped
- 1/2 green pepper, chopped
- 1/2 red pepper or yellow pepper, chopped
- 2 teaspoons chopped garlic
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 1/2 cups tomato sauce
- 1 cup shredded monterey jack pepper cheese
- 1 cup shredded sharp cheddar cheese
Instructions
- Combine noodles, milk and egg in bowl; mix well.
- Add noodle mixture to a 13×9 baking pan that has been sprayed with cooking spray such as Pam.
- Brown ground beef with onion, peppers and garlic ; drain.
- Add seasonings.
- Stir in tomato sauce and cook till heated.
- Spread over the noodles and top with the cheeses.
- Bake at 425 for 10-15 minutes until bubbly and cheese melts.
- Let stand for a few minutes before serving.
Number of servings (yield): 8
Shirataki Noodles and Pepperoni Salad
Recipe: Shirataki Noodles and Pepperoni Salad
Ingredients
- 1 pound Shirataki Noodles
- 2/3 cup vegetable oil
- 1/4 cup lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/4 teaspoon coarsely ground black pepper
- 3 cups broccoli flowerets steamed 3 minutes
- 1 whole pepperoni, 12 oz. skinned — cut into 1/4″ pieces
- 6 ounces Mozzarella cheese — cut into 1/4″ pieces
- 1 medium green pepper — cut into 1/4 ” pieces
- 1/2 cup red onion — chopped
- 1/2 cup carrot (about 1 medium) — chopped
- 1/3 cup canned sliced black olives
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
