Sesame Shirataki Noodle Salad
Recipe: Sesame Shirataki Noodle Salad
Ingredients
- 1 (8 ounce) package Shirataki fettuccine noodles
- 1 (8 ounce) can sliced water chestnuts
- 1 cucumber, peeled,sliced and chopped
- 1 carrot, sliced or julienned
- 2-3 scallions, sliced
- 2 tablespoons sesame oil
- 2 tablespoons sherry wine or rice wine vinegar
- 3 teaspoons soy sauce
- 3 tablespoons teriyaki sauce
- 3 teaspoons water
- 2 cloves garlic, minced
- 2 teaspoons sesame seeds, lightly toasted
- 1/2 teaspoon mustard powder
- black pepper, to taste
Instructions
- In medium bowl, combine cooked vegetables and the drained and rinsed Shirataki Noodles
- Toss to combine.
- In small bowl, combine remaining ingredients and beat with wire whisk until thoroughly combined.
- Pour over noodle mixture and toss to coat.
- Serve immediately or cover and refrigerate until ready to serve.
Quick Notes
These noodles are great served hot or cold. Great salad along side of barbequed chicken..or make it a light lunch by adding cooked diced chicken right into the salad. Excellent blend of Oriental flavors.
Zucchinni Pancakes w/ Shirataki Noodles
Recipe: Zucchinni Pancakes w/ Shirataki Noodles
Ingredients
- 1 – 8 ounce package Tofu Shirataki Noodles
- 2 large eggs, beaten
- ½ cup biscuit mix
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup green onions or scallions, chopped
- 2 cups zucchini, shredded
- 2 tablespoons butter or oil
Instructions
- Prepare Tofu Shirataki Noodles according to package directions.
- Cut into 2-3 inch lengths.
- Combine eggs, biscuit mix and seasoning in a bowl.
- Stir in Tofu Shirataki Noodles , green onions and zucchini.
- Heat a flat skillet over medium heat, add one tablespoon butter.
- When hot, scoop 1/3 cup mixture at a time onto the skillet, as for pancakes.
- Cook until underside is golden. Flip over and cook the other side.
- Place on a platter and keep warm.
- Make more pancakes with remaining butter and batter mixture.
- Makes about six 4-inch pancakes.
- Serve with a dollop of sour cream or salsa if desired.
Ratatouille Shirataki w/Rosemary VIinagrette Sauce
Recipe: Ratatouille Shirataki w/Rosemary VIinagrette Sauce
Ingredients
- ¼ cup cider vinegar
- 2 tablespoons Dijon-style mustard
- 1 teaspoon minced fresh rosemary
- 2 tablespoons olive oil
- 1 small eggplant, peeled and diced
- 1 small zucchini, diced
- 1 yellow bell pepper, cored, seeded, and diced
- 3 large roma tomatoes, seeded and diced
- 2 large scallions, sliced
- 2 -8 ounce packages Shirataki Noodles
- 2 tablespoons toasted pine nuts
- 2 tablespoons Feta cheese, crumbled
- Garnish: Rosemary sprigs, if desired
Instructions
- In a medium bowl, whisk together vinegar, mustard, rosemary, and olive oil. Set aside until needed.
- Heat a large nonstick skillet over medium-high heat. Add eggplant, zucchini, peppers, tomatoes, and scallions. Cook, stirring frequently, until vegetables are crisp tender, about 5 minutes.
- Rinse and drain Shirataki Noodles. Cut into 4 inch lengths and add to vegetable mixture.
- Stir fry until heated through.
- Pour reserved sauce over mixture and toss to coat.
- Continue cooking until heated through, about 2 minutes.
- Place on serving platter and sprinkle pine nuts (almonds work well, too!) and Feta cheese over top.
- Garnish with rosemary sprigs if desired.
- Serve warm.
Number of servings (yield): 4
