Shirataki Noodles with Portabella Mushroom

Shirataki Noodles with Portabella Mushroom
Recipe type: Salads / Side Dish
Prep time: 
Cook time: 
Total time: 
  • ½ package Shirataki Noodles
  • ¼ cup chopped carrots -- or slightly less
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons water -- or more as needed
  • 4 slices Portabella mushroom -- ½" dice
  • 1 large garlic clove -- minced
  • non-stick cooking spray
  • cracked pepper -- mixed colors
  • ⅛ teaspoon safflower oil -- or spray
  • 1½ cups shredded cabbage -- napa or bok choy
  • 2 tablespoons red bell pepper -- roasted, or pimiento -- diced
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Process the carrot and the water until carrot is well grated.
  3. Add the teriyaki sauce and process until blended.
  4. Spray a wok and place over medium heat.
  5. Add the minced garlic and the diced portabellas and toss until softened and aromatic (4 to 5 mins).
  6. Sprinkle generously with cracked pepper (black or a blend).
  7. Add the bell pepper and stir. Add oil if necessary.
  8. Add the shredded cabbage and stir gently. Cook for about 3 mins.
  9. Make a well in the center of the wok and add the carrot mixture. Heat gently.
  10. Incorporate the drained noodles then toss with the mushroom vegetables from the rim of the wok.
Serve cold as Shiritaki salad or hot/warm as light entree or side dish.