Spaghetti Shirataki Noodle Salad

Spaghetti Shirataki Noodle Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
  • ¾ cup rice vinegar
  • ¼ cup sugar
  • ¾ teaspoon salt
  • 3 large garlic cloves, minced
  • 1 jalapeño chile pepper, seeded and minced
  • 3 tablespoons fresh lime juice
  • Zest of one lime
  • 1 tablespoon sesame oil
  • 1 package Spaghetti Shirataki Noodles
  • 1 large red bell pepper, chopped
  • 1 large ripe mango, peeled and chopped into cubes
  • 1 cup chopped fresh basil
  • 1 cup chopped fresh mint
  • 1 cup chopped roasted, salted peanuts
  • Lime wedges for serving (optional)
  1. Place the rice vinegar, sugar, and salt in a saucepan over medium heat for 1-2 minutes until the sugar and salt dissolve.
  2. Stir in the garlic and jalapeño, and allow to cool.
  3. Add the lime juice, lime zest, and sesame oil and mix well.
  4. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  5. Transfer the noodles to a large bowl and toss with the dressing.
  6. Add the mango, bell pepper, basil and mint. Toss and plate.
  7. Serve with chopped peanuts sprinkled over the top and lime wedges.
This dish may be made a few hours in advance, or even the night before and let the Shirataki chill and marinate, just be sure not to add the peanuts, mint and basil until just before serving

Hot and Sour Shirataki Noodles with Tofu

Hot and Sour Shirataki Noodles with Tofu
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
  • 1 pound Shirataki Noodles, packed in water
  • 2 cups water
  • 1 tablespoon soy sauce
  • ⅛ teaspoon sesame oil
  • 8 ounces extra firm tofu, cut into cubes
  • 1 tablespoon soy sauce
  • ¼ teaspoon sesame oil
  • 1½ teaspoons sesame oil
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon chopped garlic
  • 4 finely chopped green onions
  • 8 ounces mushrooms, sliced
  • 2 tablespoons lime juice
  • 1 teaspoon hot Chinese chili sauce (to taste)
  • 3 tablespoons soy sauce
  • teaspoon sugar
  • shredded Napa Cabbage chopped
  • toasted peanuts
  1. Drain and rinse the Shirataki Noodles and place them in a saucepan with the water, soy sauce, and sesame oil. Bring to a boil .
  2. Remove from the heat and set aside.
  3. Toss the tofu cubes with the 1 tablespoon soy sauce and ¼ teaspoon sesame oil and set aside while you heat an oiled non-stick skillet or wok.
  4. When the skillet is hot, lift the tofu from the marinade and pan-fry it until it is lightly brown on all sides. Remove it from the skillet and place it back in the bowl with the marinade.
  5. Stir gently, and set aside.
  6. Add the remaining 1½ teaspoon sesame oil to the pan.
  7. Over medium-high heat, stir fry the red pepper, garlic, green onions, and mushrooms until the mushrooms start to exude their juices.
  8. Add the lime juice, 3 teaspoons soy sauce, and sugar, and stir well.
  9. Continue stir-frying until the mixture boils.
  10. Drain the noodles and add them to the pan, along with the tofu and its marinade.
  11. Toss well to mix.
  12. Serve on a bed of shredded cabbage and sprinkle with chopped peanuts.

Shirataki Salad w/ Spicy Peanut Dressing

Shirataki Salad with Spicy Peanut Dressing
Recipe type: Salads,Vegetarian
Prep time: 
Total time: 
  • 1 pound Shirataki Noodles
  • ½ cup Couscous
  • ½ cup water or vegetable stock hot
  • 1 red pepper, sweet; cut into strips ¼ x 1½ inches
  • ½ cup peanuts, unsalted; roasted
  • 2 scallions; thinly sliced
  • ¼ cup parsley, fresh; chopped
  • ¼ cup rice vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons peanut butter, smooth
  • 1 garlic clove; finely minced
  • ¼ teaspoon cayenne pepper
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Add Shirataki Noodles with couscous to salad ingredients.
  3. Pour on dressing; toss again.
  4. Top with a garnish of orange slices, mandarin orange segments, or pineapple slices and raisins, optional.