Tangy Mexican Shirataki

Tangy Mexican Shirataki
Recipe type: Chicken Dishes, Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
  • 3 cloves garlic
  • ½ medium onion
  • 1½ cups Shirataki Noodles
  • 2 tablespoons olive oil
  • 2½ cups low sodium chicken broth
  • 1 cup canned tomatoes-no salt added
  • 2 tablespoons tomato paste
  • canned chicken-97% fat free, 4 oz
  • ½ teaspoon cumin
  • 1-2 dashes cayenne pepper (optional)
  • vinegar (optional)
  • sour cream or yogurt (optional)
  • cheddar cheese (optional)
  • salsa (optional)
  1. Rinse and drain the Shirataki Noodles under warm water. Pat dry with paper towels. Cut into bite size pieces.
  2. Saute the onions in the oil until translucent, about 1-2 minutes.
  3. Add garlic and saute another minute.
  4. Add cayenne pepper and cumin to taste and saute another few seconds.
  5. Add broth and tomatoes and bring to a boil.
  6. Cover and simmer for 30 minutes.
  7. Stir in the chicken and tomato paste (opt). add water if needed.
  8. Cover and continue to simmer for 30 minutes
  9. Add the Shirataki Noodles the last minute of cooking. They are already cooked, this is just to heat them up.
  10. Serve with a dash or two of red or white wine vinegar.
  11. Garnish with cheddar cheese, sour cream, salsa, or hot sauce if desired.

Mexican Shirataki Noodle Skillet

Mexican Shirataki Noodle Skillet
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
  • 1½ cups Salsa
  • 1 can corn
  • 1 can black beans
  • 1 can tomato sauce
  • ½ cup shredded cheddar cheese
  • 1 pound lean ground beef
  • 2- 8 ounce packages Shirataki Noodles
  1. Brown meat. Drain.
  2. Add salsa and tomato sauce
  3. Drain and rinse corn and black beans
  4. Add to salsa and meat mixture.
  5. Bring to boil
  6. Drain and rinse Shirataki Noodles
  7. Add noodles stir until mixed thoroughly
  8. Top with cheese and serve