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
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.
Salmon and Artichoke Hearts w/ Shirataki Noodles
Recipe: Salmon and Artichoke Hearts w/ Shirataki Noodles
Ingredients
- 1/2 pound Shirataki Noodles
- 1 medium stack broccoli; chopped
- 1 small chopped onion
- 1 garlic clove; chopped
- 1 1/2 cup salmon; canned or cooked
- 1 small jar artichoke hearts — chopped
- 1 small bag sliced almonds
- 1 tablespoon mustard
- 1 cup sour cream
- 1 cup mayonnaise
- 1 teaspoon celery salt
- 1/2 teaspoon horseradish
- 1 tablespoon lemon juice
Instructions
- Rinse and drain Shirataki Noodles, twice.
- Add all of the ingredients.
- Garnish with parsley, paprika and almonds.
Number of servings (yield): 1
Meal type: lunch
Recipe by on.
Microformatting by hRecipe.
