Singapore Shirataki Noodles
Recipe: Singapore Shirataki Noodles
Ingredients
- 8 ounce package Shirataki Noodles
- 2 skinless boneless chicken breast
- 2 green onions
- 2 carrots
- 1 red pepper
- 2 tablespoons of lime juice
- 1 tablespoon soy sauce
- 1 tablespoon water
- 2 tablespoon vegetable oil
- 1 teaspoon bottled chopped garlic or 1 minced clove
- 1 teaspoon bottled chopped ginger or finely grated fresh
- 2 teaspoon yellow curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon chopped fresh coriander (optional)
Instructions
- Drain and rinse Shirataki noodles and set them aside
- Cut chicken in half lengthwise and slice them into thin strips
- Slice onions into 1 inch pieces
- Slice carrots into thin julienne strips
- In a small bowl stir lime juice, soy sauce, water, and oil. set aside
- Heat 1 tablespoon oil in wok over medium heat add chicken and stir fry until cooked
- Add carrot, pepper, onions, garlic and ginger
- Sprinkle with curry powder and salt
- Add noodles then pour in lime mixture
- Stir often until noodles turn yellow
- Remove from heat and stir in coriander
Spicy Shirataki Noodles with Chicken
Recipe: Spicy Shirataki Noodles with Chicken
Ingredients
- 1/3 pound chicken breasts, cut into thin slices
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 tablespoons vegetable oil
- 2 tablespoons sliced shallots
- 1 teaspoon minced garlic
- ½ cup sliced yellow onions
- 1 teaspoon chopped serrano chiles or to taste
- 1 cup packed Thai basil leaves
- 1 ½ tablespoons fish sauce
- 1 ½ tablespoons oyster sauce
- 1 – 8 ounce package shirataki fettucine noodles, rinsed thoroughly, squeezed dry with towel
- ¼ cup chicken stock plus extra
- ½ red bell pepper, cut into thin strips
- 2 to 3 cups thinly sliced bok choy, blanched or spinach leaves
Instructions
- Combine chicken, cornstarch and water in a bowl and toss until evenly coated and set aside.
- Heat oil in a large non-stick frying pan over moderate heat. Add shallots, garlic, onions, chilies and basil leaves and stir until fragrant, about 1 minute then add chicken.
- Cook until chicken begins to turn white, about 1 minute then add fish sauce, oyster sauce, noodles, chicken stock, red bell pepper and bok choy.
- Cook until chicken is done and vegetables are thoroughly hot, another 2 minutes.
- If pan is dry, add additional stock to moisten noodles. Serve immediately.
Number of servings (yield): 2
Salmon Stir-Fry Shirataki Noodle
Recipe: Salmon Stir-Fry Shirataki Noodle
Ingredients
- 1/2 pound salmon (you can use water-packed canned, drained)
- 1/4 teaspoon sesame oil
- 1 clove garlic
- 2 1/2 teaspoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon cooking wine (I use rice)
- 1 -8 ounce package Shirataki Noodles
- salt & fresh ground pepper, to taste
- 1 pinch cornstarch (or flour)
- Some ideas for vegetables to add
- wakame seaweed, to taste
- 1 red bell pepper
- 1 green bell pepper
- 1 shiitake mushroom
- 3 okra pods, to taste
- 3 to 4 carrots
- cabbage, to taste
Instructions
- Drain and rinse Shirataki Noodles under warm water for at least 2 minutes.
- Chop the clove of garlic.
- Marinate the first six ingredients together for a few hours or overnight.
- If using shiitake mushroom, soak it in warm water overnight best or for about twenty minutes.
- Cut all the vegetables into fine strips.
- Heat oil in skillet.
- Stir fry the salmon first for about two minutes (or until it changes color if it is raw).
- Add some salt and pepper.
- Then add the vegetables and cook for two minutes.
- Add the cornstarch to the marinade and stir to dissolve.
- Stir in the Shirataki Noodles and the marinade and bring to boil.
- Add more salt and pepper to taste.
Number of servings (yield): 2
