Shirataki and Chicken Curry Noodle Soup
Recipe: Shirataki and Chicken Curry Noodle Soup
Ingredients
Broth
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 2 tablespoons minced shallots
- 1 ½ tablespoons Thai yellow curry paste
- ½ tablespoon curry powder
- ½ teaspoon hot chili paste
- 2 -12.5 ounce cans unsweetened coconut milk
- 3 cups low sodium chicken stock
- 1 ½ tablespoons fish sauce
- ½ pound cooked chicken, cut into bite size pieces
- 1 cup cooked sweet potatoes, cut into bite size pieces
- ¼ cup fried shallots
Noodle Assembly
- 1 ½ cup bean sprouts, blanched
- 2 -8 ounce packages shirataki spaghetti or angel hair noodles, rinsed thoroughly in hot water, squeezed dry with towel
- 2/3 cup snow peas, halved diagonally then blanched
- 2/3 cup baby bok choy, cut into bite size pieces, blanched or spinach leaves,
- ¼ cup red onions, sliced paper thin
- ¼ cup green onions, cut into thin rings
- 3 tablespoons chopped cilantro
- 1 tablespoon dried chili flakes, optional
- 4 small lime wedges
Instructions
- Heat oil in a medium pot over moderate heat. Add garlic and shallots and stir until fragrant, about 20 seconds.
- Add curry paste, curry powder and chili paste and stir another minute.
- Add coconut milk, chicken stock, fish sauce, chicken and sweet potatoes and bring to a boil. Cook until chicken is done then reduce heat.
- Add half of the fried shallots and set aside.
- To serve, place bean sprouts on the bottom of each preheated soup bowls.
- Top with equal portions of noodles (if necessary, reheat noodles in a microwave just until hot), snow peas, bok choy, red onions, green onions and cilantro.
- Ladle hot broth on top (make sure each bowl has chicken and sweet potatoes) and serve with chilies and lime on the side.
Shirataki Noodles and Veggie Salad
Recipe: Shirataki Noodles and Veggie Salad
Ingredients
- 1/2 pound Shirataki Noodles
- 1 can artichoke hearts
- 1 carrot thinly sliced
- broccoli florets — (or asparagus)
- 1 red onion — sliced into strips
- 3 green onions — sliced thinly
- Parmesan cheese
Dressing
- 1 clove garlic
- Salt And Pepper
- 1 teaspoon mustard
- 1/3 cup balsamic vinegar
- 2/3 cup olive oil
- basil
Instructions
- Drain and rinse the artichoke hearts and cut them into quarters. Add Shirataki Noodles and the remaining salad makings (except the parmesan) and toss with the dressing.
- Give it a generous sprinkling of parmesan and refrigerate.
Number of servings (yield): 1
Italian Sausage & Spinach Soup w/Shirataki Noodles
Recipe: Italian Sausage & Spinach Soup w/Shirataki Noodles
Ingredients
- 1 (8 ounce) package of Shirataki Noodles : fettuccine or Shirataki noodle shape
- 8 ounce sweet Italian turkey sausage, (skin removed) cut in 1/2-inch thick slices.
- 1 cup finely chopped red onions
- 1 teaspoon chopped garlic
- 4 cups low sodium chicken broth
- 1 package (10 ounce) frozen chopped spinach
- 1/2 teaspoon dried oregano (2 teaspoon fresh)
- May substitute: 1 (14 ounce) package Tofu Firm cut in cubes, and use only half the sausage (4 ounce).
Instructions
- Prepare noodles according to package directions.
- Cut in 3 to 4-inch lengths.
- In 4-quart saucepan, brown sliced sausage.
- Add onions and garlic, cook over medium heat 5 minutes.
- Stir in chicken broth, bring to a simmer. Cook 5 minutes.
- Stir in frozen spinach and oregano, return simmer.
- Add noodles. Cook 5 minutes.
- Serve.
Cooking time (duration): 20 minutes
Number of servings (yield): 6
Meal type: supper
