Snow Peas, Scallions, Radish and Angel Hair Shirataki Salad

Snow Peas, Scallions, Radish and Angel Hair Shirataki Salad
Recipe type: Salads
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Ingredients
  • 1 package Angel Hair Shirataki
  • 2 cups (about 8-ounces) snow peas, trimmed and rinsed
  • 3 scallions (green and white portions), thinly sliced
  • 4 radishes, trimmed and cut into julienne slices (about ½ cup)
  • ¼ cup seasoned rice wine vinegar
  • 1 tablespoon walnut oil
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
  2. Place snow peas in a bowl and cover with boiling hot water. After 2 minutes, strain and shock in an ice bath. When cool, strain. Cut snow peas on the diagonal into ½-inch diamond shapes, discarding end pieces.
  3. In a medium-sized bowl, combine snow peas, scallions, Angel Hair Shirataki and radishes. In a separate bowl, whisk together vinegar and oil.
  4. Pour over vegetable mixture and serve.

Shrimp, Snow Pea and Macaroni Shirataki Salad

Shrimp, Snow Pea and Macaroni Shirataki Salad
Recipe type: Salads, Seafood
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Ingredients
  • 1 package Macaroni Shirataki
  • 12 ounces snow peas
  • 1¼ pounds medium shrimp, peeled and deveined
  • 6 radishes, thinly sliced into half-moons
  • 4 scallions, thinly sliced
  • ⅓ cup rice vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grated fresh ginger
  • Salt
  • 2 tablespoons toasted sesame seeds
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Bring a large saucepan of water with a steamer basket to a boil. Put the snow peas in the basket, cover and cook for 2 minutes. Remove the basket and transfer the snow peas to a bowl of ice water to cool. Drain and pat dry.
  3. Add the shrimp directly to the saucepan of water and return to a boil; cook for 2 minutes. Drain, then plunge the shrimp into a bowl of ice water to cool. Drain and pat dry.
  4. Slice each shrimp in half lengthwise. Cut the snow peas diagonally into ½-inch pieces, discarding the ends. In a large bowl, toss the shrimp, snow peas, radishes, Macaroni Shirataki and scallions.
  5. In a small bowl, whisk the vinegar, both oils, the ginger and ½ teaspoon salt.
  6. Toss with the salad right before serving; top with sesame seeds.

Shirataki Noodles with Tomatoes and Black Olive Salad

Shirataki Noodles with Tomatoes and Black Olive Salad
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Noodles
  • 1 cup cherry tomatoes, halved
  • ¼ cup sliced black olives
  • 2 tablespoon lemon juice
  • 2 tablespoon sunflower oil
  • garlic powder
  • black pepper
  • ½ cucumber, sliced
  • 4 sliced radishes
  • 2 tablespoons roasted sunflower seeds
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
  2. Combine salad ingredients.
  3. Mix together dressing ingredients in jar and shake until blended.
  4. Pour over Shirataki Noodle mixture and toss lightly.
  5. Chill several hours or overnight, stirring occasionally.
  6. Sprinkle with additional sunflower seeds.