Salmon over Shirataki Noodles
Recipe: Salmon over Shirataki Noodles
Ingredients
- 4 salmon fillets or chicken if you prefer
- 1-2 packages (8 ounce) Shirataki Noodles (depending on appetite)
- 6 cloves fresh garlic, minced
- 1 teaspoon finely grated ginger
- 1 smallish zucchini, cut in matchsticks
- 1 yellow summer squash, cut in matchsticks
- 2 ounces pine nuts
- Dash of cayenne pepper
- Cooking oil like canola
Instructions
- Rinse the Shirataki Noodles in cold water, set aside.
- Place pine nuts in a sauté or frying pan on med-high heat. Toss pan to keep them moving and brown them on several sides.
- Remove nuts from pan and turn the heat to low.
- Place garlic and ginger along with 2 tablespoons of oil and let sweat 10 minutes.
- Cut up Shirataki Noodles in several places to more of a manageable length.
- Preheat broiler.
- Rub salmon with oil, salt & pepper. Broil skin side down until they are cooked most of the way through. Turn off and keep warm.
- Turn the heat up on your ginger and garlic, add the 2 squashes and stir-fry for 2 minutes.
- Add pine nuts back in and most of your Shirataki Noodles. Reserve a small handful of the Shirataki Noodles for the salad.
- Toss everything together, if it starts to stick, add more oil.
- Salt and pepper to taste and it’s done.
- I put the Shirataki Noodles in the center of the plate and top it with a salmon fillet.
- If you like raw green onion, that’s nice to have sprinkled on top.
Ratatouille Shirataki w/Rosemary VIinagrette Sauce
Recipe: Ratatouille Shirataki w/Rosemary VIinagrette Sauce
Ingredients
- ¼ cup cider vinegar
- 2 tablespoons Dijon-style mustard
- 1 teaspoon minced fresh rosemary
- 2 tablespoons olive oil
- 1 small eggplant, peeled and diced
- 1 small zucchini, diced
- 1 yellow bell pepper, cored, seeded, and diced
- 3 large roma tomatoes, seeded and diced
- 2 large scallions, sliced
- 2 -8 ounce packages Shirataki Noodles
- 2 tablespoons toasted pine nuts
- 2 tablespoons Feta cheese, crumbled
- Garnish: Rosemary sprigs, if desired
Instructions
- In a medium bowl, whisk together vinegar, mustard, rosemary, and olive oil. Set aside until needed.
- Heat a large nonstick skillet over medium-high heat. Add eggplant, zucchini, peppers, tomatoes, and scallions. Cook, stirring frequently, until vegetables are crisp tender, about 5 minutes.
- Rinse and drain Shirataki Noodles. Cut into 4 inch lengths and add to vegetable mixture.
- Stir fry until heated through.
- Pour reserved sauce over mixture and toss to coat.
- Continue cooking until heated through, about 2 minutes.
- Place on serving platter and sprinkle pine nuts (almonds work well, too!) and Feta cheese over top.
- Garnish with rosemary sprigs if desired.
- Serve warm.
Number of servings (yield): 4
Shrimp, Artichokes and Shirataki Noodle Salad
Recipe: Shrimp, Artichokes and Shirataki Noodle Salad
Ingredients
- 1 pound Shirataki Noodles
- 9 ounces artichoke hearts — quartered
- 2/3 pound shrimp, cooked — peeled
- 1/4 cup red wine vinegar
- 2 tablespoons dijon mustard
- 2 tablespoons fresh chives — chopped
- 1 whole egg yolk
- 1 tablespoon shallots — minced
- 1/2 cup canola oil
- pepper — to taste
- 1/4 cup pine nuts
Instructions
- Place artichoke hearts and shrimp in large bowl.
- Combine vinegar, mustard, chives, egg yolk and shallots in food processor or blender. Puree..
- Gradually add oil in a thin stream while machine is running.
- Season to taste with pepper.
- Add Shirataki Noodles to shrimp and artichokes.
- Pour dressing mixture over Shirataki Noodles, shrimp and artichokes and mix gently but thoroughly.
- Cover and refrigerate at least 3 hours.
- Stir in pine nuts just before serving.
Number of servings (yield): 8
