Shirataki Noodle Recipes » oregano

Shirataki Spaghetti with Beef and Eggplant Ragu

Debra — Sat, 27 Aug 2011 15:13:54 +0000

Shirataki Spaghetti with Beef and Eggplant Ragu

Recipe type: Beef

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Ingredients

1 package Shirataki Spaghetti Noodles
1/2 pound 92%-lean ground beef
4 cloves garlic, chopped
1/2 teaspoon fennel seed
3 cups diced eggplant (about 1/2 medium)
2 teaspoons extra virgin olive oil
2 8 ounce cans no salt added tomato sauce
1 cup red wine
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons pine nuts, toasted
1/2 cup crumbled feta (optional)

Instructions

Drain and rinse Shirataki Spaghetti Noodles. Dry on paper towels.
Meanwhile, cook beef, garlic and fennel seeds in a large nonstick skillet over medium heat, until the beef is browned, about 3 minutes.
Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes.
Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes.
Stir in oregano, salt and pepper.
Place pasta on serving dish; serve topped with the sauce and sprinkled with pine nuts and feta, if using.

Shirataki Mac and Cheese Italian Style

Debra — Sun, 16 Jan 2011 21:24:52 +0000

Shirataki Mac and Cheese Italian Style

Recipe type: Casseroles,Side Dish

Prep time: 20 mins

Cook time: 45 mins

Total time: 1 hour 5 mins

Ingredients

1 pound package Shirataki Noodles
3/4 cup chopped onion
1/4 cup celery
1/4 cup chopped green pepper
2 teaspoons olive oil
1 cup meatless spaghetti sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
2 cups fat free milk
1- 1/2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 plum tomatoes seeded and sliced

Instructions

Prepare the Shirataki Noodles by rinsing them under warm water thoroughly. Cut the noodles with a pair of kitchen shears into about an inch and half strips. Place on paper towels to dry.
In a large non stick skillet, saute onion , celery, and green pepper in oil till tender.
Stir in spaghetti sauce , basil and oregano. Bring to a boil.
Reduce heat: simmer , uncovered for about 5 minutes.
Stir Shirataki Noodles into sauce.
Transfer to a 2 quart baking dish coated with non stick spray.
In a sauce pan , combine the flour, salt nutmeg and cayenne. Gradually stir in milk until smooth.
Bring to a boil over medium heat , cook and stir until thickened, about 2 minutes.
Reduce heat and stir in cheddar and mozzarella cheeses until melted.
Pour over noodle mixture.
Top with Parmesan cheese and sliced tomatoes.
Bake, uncovered at 350 degrees for 25 to 30 minutes or until bubbly and golden brown.
Let the dish sand for at least 5 minutes before serving.

Vegetable Shirataki Noodle Soup

Debra — Thu, 19 Nov 2009 03:43:35 +0000

Vegetable Shirataki Noodle Soup

Recipe type: Soups

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

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

Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and 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.

Southwest Angel Hair Shirataki Noodle Pie

Debra — Wed, 18 Nov 2009 14:11:58 +0000

Southwest Angel Hair Shirataki Noodle Pie

Recipe type: Casseroles

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Ingredients

1 – 8 ounce package Angel Hair Shirataki 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

Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
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.

Shirataki Noodles and Pepperoni Salad

Debra — Wed, 14 Oct 2009 12:23:05 +0000

Shirataki Noodles and Pepperoni Salad

Recipe type: Salads

Prep time: 10 mins

Cook time: 3 mins

Total time: 13 mins

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

Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
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.

Shirataki Noodle Salad w/ Creamy Italian Dressing

Debra — Mon, 12 Oct 2009 22:22:20 +0000

Shirataki Noodle Salad with Creamy Italian Dressing

Recipe type: Salads

Prep time: 15 mins

Total time: 15 mins

Ingredients

8 ounces creamy Italian dressing
1 tablespoon lemon juice
4 tablespoons water
1/2 teaspoon oregano flakes
1/2 teaspoon basil flakes
1 pound Shirataki Noodles
2 cups chopped fresh vegetables*
1 cup tuna, chicken or seafood cooked or canned
Lettuce for salad plates

Instructions

Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
*Vegetables can include all or some of the following: broccoli or cauliflower florets, fresh tomatoes, carrots, sweet pepper, green onion, zucchini or summer squash.
To make the dressing, put all ingredients in a large decanter, mixing well. Refrigerate.
Toss Shirataki Noodles with vegetables and tuna, chicken or seafood.
Add a little more dressing.
Serve on lettuce-lined plates.

Shirataki Noodles and Broccoli Salad

Debra — Fri, 25 Sep 2009 01:11:17 +0000

Shirataki Noodles and Broccoli Salad

Recipe type: Salads

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Ingredients

1 pound package Shirataki Noodles
1 1/2 cup frozen broccoli cuts — thawed and cooked
1/2 cup onions — chopped
2 cloves garlic — chopped fine
2 cup frozen green peas — thawed
1/2 cup bell peppers — chopped
8 ounces mushrooms — sliced
1/4 cup parsley
3 tablespoons white vinegar
3 tablespoons lemon juice
1 tablespoon prepared mustard
1 teaspoon olive oil
2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper

Instructions

Drain and rinse Shirataki Noodles with cold water, and rinse again.Place on paper towels to dry and set aside.
In a large pot, cook broccoli in boiling water until crisp yet tender, about 4 minutes. Drain and add to Shirataki Noodles.
Add onions, garlic, peas, bell peppers, mushrooms, and parsley to Shirataki Noodles.
To prepare dressing, combine vinegar, lemon juice, mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper in a mixing bowl.
Pour dressing over Shirataki Noodles mixture and toss gently until well mixed.

Shirataki Noodles Italian Olive Salad with Herb Garlic Mayonnaise

Debra — Mon, 31 Aug 2009 00:15:03 +0000

Shirataki Noodles Italian Olive Salad with Herb Garlic Mayonnaise

Recipe type: Salads

Prep time: 10 mins

Total time: 10 mins

Ingredients

1 pound( 2-8 ounce packages) Shirataki Noodles
8 ounces Italian salad dressing
1 cup sliced ripe Kalamata olives or green olives w/pimientos
Garnishes
leaf lettuce
parmesan cheese
whole olives
1 large tomato — seeded & chopped
fresh parsley sprigs
Herb Garlic Mayonnaise
1 1/2 cups mayonnaise — or less
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 cup chopped fresh parsley
2 cloves minced garlic or 1/4 teaspoon garlic powder
2 tablespoons chopped green or red onion
1 tablespoon snipped fresh basil or 1 teaspoon dried basil
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper

Instructions

Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
Toss noodles with Italian dressing and olives. Cover and chill overnight.
About 8 to 12 hours before serving combine ingredients for Herb Garlic Mayonnaise.
Discard any excess Italian dressing from noodles, then mix noodles thoroughly with mayonnaise.
Cover and chill.
To serve, line platter or oval bowl with lettuce leaves, turn out noodles.
Top with parmesan and garnish with whole olives, chopped tomato and parsley.

Italian Sausage & Spinach Soup w/Shirataki Noodles

Debra — Tue, 18 Aug 2009 04:20:44 +0000

Italian Sausage and Spinach Soup with Shirataki Noodles

Recipe type: Soups

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Ingredients

1 (8 ounce) package Shirataki Noodles : fettuccine or Shirataki noodle shape
8 ounce sweet Italian turkey sausage, (skin removed) cut in 1/2-inch thick slices.
1 cup finely chopped red onions
1 teaspoon chopped garlic
4 cups low sodium chicken broth
1 package (10 ounce) frozen chopped spinach
1/2 teaspoon dried oregano (2 teaspoon fresh)
May substitute: 1 (14 ounce) package Tofu Firm cut in cubes, and use only half the sausage (4 ounce).

Instructions

Prepare noodles according to package directions.
Cut in 3 to 4-inch lengths.
In 4-quart saucepan, brown sliced sausage.
Add onions and garlic, cook over medium heat 5 minutes.
Stir in chicken broth, bring to a simmer. Cook 5 minutes.
Stir in frozen spinach and oregano, return simmer.
Add noodles. Mix well.
Serve.