Shirataki Noodle Recipes » Parmesan cheese

Spaghetti Shirataki a La Philly

Debra — Sat, 05 Nov 2011 15:18:11 +0000

Spaghetti Shirataki a La Philly

Recipe type: Beef

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Ingredients

1 package Spaghetti Shirataki
1 pound extra lean ground beef
1 (24 ounce) jar spaghetti sauce
4 ounces Philadelphia Cream Cheese (1/2 of 8-oz. pkg.)
2 tablespoons Parmesan Cheese

Instructions

Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
Brown meat in large skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 minute or until sauce is well blended and heated through, stirring frequently.
Add Spaghetti Shirataki to sauce; mix lightly. Place on platter; top with Parmesan.

Spaghetti Shirataki a La Bruschetta and Seafood

Debra — Thu, 03 Nov 2011 15:12:45 +0000

Spaghetti Shirataki a La Bruschetta and Seafood

Recipe type: Seafood

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Ingredients

5 medium tomatoes, vine ripened
3 garlic cloves, minced
3 tablespoons fresh basil, coarsely chopped
1 teaspoon sugar
1/3 cup spaghetti sauce
1/8 teaspoon salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
12 clams, fresh, in the shell
1/2 tablespoon olive oil
1 cup scallops
1 cup prawns, large fresh shrimp will do
1 package Spaghetti Shirataki
parmesan cheese, fresh grated (optional)

Instructions

BRUSCHETTA SAUCE: Prepare earlier in the day and set aside to meld flavors. Place tomatoes in a deep bowl and pour boiling water over them. Leave for about 3 minutes then remove skins and chop into medium dice. In a non reactive bowl place diced tomatoes, minced garlic, chopped basil, sugar, spaghetti sauce, salt, black pepper and olive oil. Cover bowl with plastic wrap and set aside at room temperature until ready to use.
PREPARE SEAFOOD: Steam the clams in their shells in a little water. Once they are wide open – drain – discard all clams that have not fully opened as well as the liquid and place the opened ones into a warmed bowl. Heat 1/2 tablespoon of olive oil and sauté scallops and prawns. Place in the same bowl as the clams.
TO SERVE: Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Toss with room temperature bruschetta sauce and add seafood. Place the pot back onto the still heated, but turned off burner so the sauce and spaghetti can heat through -do not allow it to cook further!
Distribute between two pasta bowls and grate fresh Parmesan cheese over top if desired.

Day Before Payday Meal with Macaroni Shirataki

Debra — Sat, 29 Oct 2011 15:49:13 +0000

Day Before Payday Meal with Macaroni Shirataki

Recipe type: Beef

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Ingredients

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 pound ground beef, browned and drained
2 (16 ounce) cans stewed tomatoes
1 package Macaroni Shirataki
salt, to taste
pepper, to taste
parmesaen cheese (optional)

Instructions

Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
Saute onions and garlic in olive oil until translucent.
Brown ground beef and drain.
Add ground beef, tomatoes, salt and pepper to the onion and garlic mixture.
Cook for 15 to 20 minutes or until flavors marry.
Add Macaroni Shirataki just a few minutes before ready to serve.
If desired, top with Parmesan cheese.
Serve with crusty bread and a salad.

Notes

This is a meal we had when I was young, when Mom had very little in the fridge. Like the day before payday.I just added the Shirataki.

Chicken-Zucchini Alfredo with Fettuccine Shirataki

Debra — Sun, 23 Oct 2011 15:31:40 +0000

Chicken-Zucchini Alfredo with Fettuccine Shirataki

Recipe type: Chicken Dishes

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Ingredients

Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts
Freshly ground pepper
1 package Fettuccine Shirataki
1 tablespoon all-purpose flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesean cheese
1/4 cup chopped fresh parsley

Instructions

Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
Meanwhile, whisk the flour and low-fat milk in a bowl.
Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds.
Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes.
Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
Cut the chicken into strips. Toss with the Fettuccine Shirataki, sauce, zucchini and parsley, adding water to loosen.

Macaroni Shirataki with Ricotta and Asparagus

Debra — Fri, 07 Oct 2011 15:01:22 +0000

Macaroni Shirataki with Ricotta and Asparagus

Recipe type: Vegetarian

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Ingredients

Salt
1 1/4 pound thick asparagus, woody ends trimmed
1 package Macaroni Shirataki
1 clove garlic, peeled and mashed
15 ounces ricotta cheese
2 tablespoons olive oil
2/3 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
Nutmeg

Instructions

Bring a large pot of water to a boil. Add a couple teaspoons of salt. Have an ice bath ready. Add the asparagus and cook until tender but firm, about 4 minutes. Remove the asparagus with tongs and place in the ice bath to stop the cooking.
Cut the asparagus into 1/8-inch diagonal slices, leaving the tips intact.Reserve 1 cup of the asparagus cooking water.
Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
Rub the inside of a large serving bowl with the mashed garlic. Discard the garlic.
Add the ricotta, olive oil, and 1/4 cup of the asparagus cooking water. Mix together in the bowl.
Add the Macaroni Shirataki to the ricotta mixture. Fold in the asparagus and half of the Parmesan cheese.
Season to taste with salt, pepper, and several dashes of nutmeg. Add some of the reserved asparagus water if needed.
Serve with remaining grated Parmesan cheese in a separate bowl for sprinkling.

Fettuccine Shirataki with Chicken and Asparagus

Debra — Mon, 03 Oct 2011 15:32:14 +0000

Fettuccine Shirataki with Chicken and Asparagus

Recipe type: Chicken Dishes

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Ingredients

1 pound skinless, boneless chicken breasts, trimmed of excess fat and sinews, and cut into strips 1 1/2 inches by 1/2 inch
1 pound asparagus spears, tough ends cut off and discarded, spears cut on the diagonal in 1-inch to 1 1/2 inch pieces
2 tablespoons butter
1 package Fettuccine Shirataki
Salt and freshly ground black pepper
3 tablespoons chopped shallots
1/2 cup dry sherry
3/4 cup to 1 cup of heavy cream
1/8 teaspoon nutmeg
1/4 pound goat cheese
1 tablespoon lemon juice
2 tablespoons chopped fresh tarragon
1 cup grated Parmesan cheese

Instructions

Blanch asparagus pieces in boiling water for 2 minutes, remove with a slotted spoon to a bowl of ice water to stop the cooking. Drain and set aside.
Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
Heat butter in a large skillet on medium high heat. Add the chicken strips to the pan in an even layer. Sprinkle with salt and pepper to taste.
Do not stir, cook until lightly browned on one side. Add shallots and asparagus, cook for a minute longer. Add sherry and let boil down by half.
Add cream, nutmeg, goat cheese, and most of the Parmesan cheese (reserve some for serving). Cook, stirring, until the cheese has fully melted and incorporated into the cream. Add the lemon juice (more or less to taste) and tarragon. Sprinkle on more black pepper to taste.
Place Fettuccine Shirataki in a serving bowl. Stir in the chicken asparagus cream sauce. Serve with reserved grated Parmesan.

Fettuccine Shirataki with Butternut Parmesan Sauce

Debra — Sat, 01 Oct 2011 15:07:05 +0000

Fettuccine Shirataki with Butternut Parmesan Sauce

Recipe type: Side Dish, Vegetarian

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Ingredients

1 butternut squash weighing about 2 1/2 pounds
1 package Fettuccine Shirataki
1 tablespoon of olive oil
1/3 cup of chopped shallots
1/2 cup of packed, freshly grated Parmesan cheese
1/2 cup of heavy cream
1/8 teaspoon of grated nutmeg
1 tablespoon of chopped parsley
2 teaspoons of lemon juice
Salt and pepper to taste
Water as needed to thin the sauce

Instructions

Preheat the oven to 350 degrees.
Cut the butternut squash lengthwise in half and scoop out the insides and discard them (or save the seeds and toast them).
Pour 1/4 cup of water into a glass or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes.
Scoop out the squash flesh from the skins and purée with a blender (work in batches or place in a bowl and use a hand blender). Discard the skins.
Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
Pour the olive oil into a wide skillet on medium heat. Add the shallots and sauté until soft and translucent, about 5 minutes.
Add the butternut squash purée and cook for about a minute, mixing it in with the shallots.
Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps.
Stir in the Parmesan.
Add the nutmeg, salt and pepper. Add water (or chicken stock) to thin to the consistency you want.
Take off heat and add the parsley and lemon juice. Cover the pan to keep warm.
Pour the sauce over the Fettuccine Shirataki.
Garnish with a little extra parsley and Parmesan.
Serve immediately.

Notes

We like this sauce at the consistency of a chunky tomato sauce. You may like it smoother.

Angel Hair Shirataki Primavera

Debra — Sun, 18 Sep 2011 15:58:54 +0000

Angel Hair Shirataki Primavera

Recipe type: Vegetarian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Ingredients

1 package Angel Hair Shirataki
1 small bunch broccoli, about 1 heaping cup of florets
1 small zucchini, diced
4 asparagus spears
1/2 cup peas, fresh or frozen
1/2 cup snow peas
3 minced garlic cloves
3 Roma tomatoes, seeded and diced
12 basil leaves, chopped
4 tablespoons butter
1/4 cup chicken broth (use vegetable broth for vegetarian option)
1/2 cup heavy cream
1/2 cup grated parmesan cheese
Salt

Instructions

Get a large pot of water boiling. Salt it well. It should taste like the sea.
Fill a large bowl with ice water.
Boil the broccoli for 1 minute.
Add the asparagus and boil another minute.
Add the snow peas and boil for 30 more seconds. Remove all the vegetables and plunge them into the ice water. Once they’re cool, drain in a colander.
Drain and rinse Angel Hair Shirataki very well. Place on paper towels to dry.
In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and zucchini and sauté 1 minute.
Add the diced tomatoes and sauté another 2 minutes, stirring often.
Pour in the chicken or vegetable broth and turn the heat to high to bring it to a boil.
Add the cream and toss in all the vegetables younboiled, plus the peas. Stir to combine.
Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.
Add the parmesan cheese and stir to combine. If the sauce seems too thick – it should be pretty thick, but not pastey – add some more chicken broth, cream or water.
Transfer the Angel Hair Shirataki with tongs into the sauce and stir to combine. Add the basil now, and taste for salt. Add salt if needed.
Grind some black pepper over everything and serve immediately.

Shirataki Noodles with Bacon and Basil

Debra — Sun, 12 Jun 2011 20:00:16 +0000

Shirataki Noodles with Bacon and Basil

Recipe type: Pork, Salads

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Ingredients

1 pound package ShiratakI Noodles
1/4 cup olive oil
6 garlic cloves, chopped
4 ounces bacon, chopped
1/4 teaspoon dried crushed red pepper
1 1/2 pounds cherry tomatoes
3 tablespoons shredded basil
1 1/4 cups grated Parmesan cheese, divided
1 small can of chicken broth
salt and freshly ground pepper to taste

Instructions

Rinse Shirataki Noodles very well under warm water. Drain on paper towels until ready to use.
Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add bacon and crushed red pepper; sauté until bacon is crisp, about 4 minutes.
Add tomatoes; sauté until soft, about 4 minutes.
Into a large pot, transfer tomato mixture and pasta.
Add 3/4 cup cheese and 2 tablespoons basil. Toss over medium heat until cheese melts and sauce coats pasta, adding chicken stock by 1/4 cupfuls if dry.
Season with salt and pepper.
Transfer to bowl. Sprinkle with remaining tablespoon of basil.
Serve remaining cheese alongside.

Shirataki Penne Noodles and Turkey Cheddar Tetrazzini

Debra — Mon, 14 Feb 2011 15:55:29 +0000

Shirataki Penne Noodles and Turkey Cheddar Tetrazzini

Recipe type: Turkey Dishes

Prep time: 10 mins

Cook time: 60 mins

Total time: 1 hour 10 mins

Ingredients

1 pound package Shirataki Penne Noodles
4 tablespoons unsalted butter
1 large onion, chopped
1 large carrot, peeled and chopped
1 celery stalk, chopped
1 large garlic clove, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
10 ounces sliced white mushrooms
1//4 cup all-purpose flour
2 cups chicken broth
1 cup milk
4 cups shredded roasted turkey
8 ounces shredded sharp cheddar cheese
1 cup unseasoned bread crumbs
2 tablespoons finely grated Parmesan cheese
2 tablespoons olive oil

Instructions

Rinse and drain the Shirataki Penne Noodles under warm water. Pat dry with paper towels. Set aside.
Heat the butter in a large heavy skillet over medium-high
heat until melted.
Add onion, carrot, celery, garlic, salt, and pepper and saute, stirring occasionally, until onion is golden, about 7 minutes.
Add mushrooms and saute, stirring occasionally, until liquid from mushrooms has evaporated, about 6 minutes.
Add flour, stirring to combine. Whisk in broth and milk, then bring to a boil.
Boil until liquid in pan has thickened, about 8 minutes.
Remove from heat and stir in turkey, cheddar cheese, and reserved pasta.
Transfer pasta mixture to a 3-quart baking dish.
Stir together breadcrumbs, parmesan, and oil, then sprinkle evenly over tetrazzini.
Bake until breadcrumbs are browned and tetrazzini is heated through, about 25 minutes.