Angel Hair Shirataki with Capers and Tuna

Angel Hair Shirataki with Capers and Tuna
Recipe type: Salads / Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound (2-8 once packages) Angel Hair Shirataki
  • ½ pound green beans cut into ½ inch lengths
  • 8 ripe plum tomatoes cut into 8 pieces each
  • 6 scallions, with 3 inches green, cut on diagonal into thin slices
  • ½ cup pitted black olives, coarsely chopped
  • 1 teaspoon tiny capers
  • 1 teaspoon finely minced garlic
  • Salt and Black Pepper to taste
  • 5 tablespoons chopped fresh parsley
  • ¼ cup extra virgin olive oil
  • 2 cans water packed tuna , drained
Instructions
  1. Drain and rinse Angel Hair Shirataki very well. Place on paper towels to dry and set aside.
  2. Blanch the green beans in boiling water about 2 minutes, or until just crisp but tender. Drain, rinse under cold water and pat dry.
  3. In a large bowl, combine the cooked green beans with tomatoes, scallions, olives, capers, garlic, salt, pepper and 4 tablespoons parsley. Drizzle in the olive oil, folding ingredients gently. Let rest at room temperature for at least 1 hour for flavors to blend.
  4. To serve, flake the tuna in large pieces; add to the other ingredients.
  5. Add the Angel Hair Shirataki and toss gently.
  6. Adjust seasonings and garnish with remaining tablespoons of parsley. Serve at room temperature.

Marinated Artichoke Hearts w/ Shirataki Noodles

Marinated Artichoke Hearts with Shirataki Noodles
Recipe type: Salads / Vegetarian
Prep time: 
Total time: 
 
Ingredients
  • 1 pound ( 2-8 ounce packages) Shirataki Noodles
  • 6 ounce jar marinated artichoke hearts, chopped and drained, reserving liquid
  • ½ green pepper -- chopped
  • ½ red pepper -- chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon parmesan cheese -- grated
  • 1 tablespoon dried basil -- (or 2 tablespoons fresh)
  • 1 tablespoon dried parsley -- (or 2 tablespoons fresh)
  • salt and pepper -- to taste
Instructions
  1. Toss the marinated artichoke hearts and the peppers.
  2. Combine remaining ingredients, including reserved artichoke liquid, and toss with pasta

Shirataki Italian Tuna Salad

Shirataki Italian Tuna Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound ( 2-8 ounce packages) Shirataki Noodles
  • 1 cup mayonnaise
  • ½ cup Italian-style dressing
  • 1 tablespoon prepared mustard
  • 2 cups thin -- pared cucumber slices
  • 1½ cups diced tomato
  • ½ cup diced green pepper
  • ¼ cup coarsely chopped green onion
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • 14 ounces solid-pack tuna (2 cans) -- drained/broken into chunks
  • 1 hard-cooked egg -- chopped
  • chopped parsley
Instructions
  1. Drain and rinse Shirataki Noodles with cold water, and drain again.
  2. In large bowl combine mayonnaise, Italian dressing and mustard; mix well.
  3. Add cucumber, tomato, green pepper, green onion, salt, pepper, tuna, and Shirataki Noodles; toss to mix well.
  4. Refrigerate, covered, until well chilled - about 4 hours.
  5. Just before serving garnish with hard-cooked egg and parsley.