Asian Chicken and Macaroni Shirataki Salad

Asian Chicken and Macaroni Shirataki Salad
Recipe type: Chicken dishes, Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 package Macaroni Shirataki
  • 4 cooked skinless boneless chicken breasts, diced
  • 1¼ cups bean sprouts
  • 1½ cups snow peas
  • ¼ cup chopped scallions
  • ¼ cup vegetable oil
  • 5 teaspoons soy sauce
  • 1 teaspoon ground ginger
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon sugar
  • ¼ cup diced celery
  • 1 (8-ounce) can sliced water chestnuts, drained
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Combine the chicken, bean sprouts, snow peas,Macaroni Shirataki and scallions.
  3. Make a dressing using the oil, soy sauce, ginger, salt, pepper, and sugar.
  4. Add to the chicken mixture.
  5. Add the celery and water chestnuts and mix well.
  6. Serve chilled.

Snow Peas, Scallions, Radish and Angel Hair Shirataki Salad

Snow Peas, Scallions, Radish and Angel Hair Shirataki Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Angel Hair Shirataki
  • 2 cups (about 8-ounces) snow peas, trimmed and rinsed
  • 3 scallions (green and white portions), thinly sliced
  • 4 radishes, trimmed and cut into julienne slices (about ½ cup)
  • ¼ cup seasoned rice wine vinegar
  • 1 tablespoon walnut oil
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
  2. Place snow peas in a bowl and cover with boiling hot water. After 2 minutes, strain and shock in an ice bath. When cool, strain. Cut snow peas on the diagonal into ½-inch diamond shapes, discarding end pieces.
  3. In a medium-sized bowl, combine snow peas, scallions, Angel Hair Shirataki and radishes. In a separate bowl, whisk together vinegar and oil.
  4. Pour over vegetable mixture and serve.

Shrimp, Snow Pea and Macaroni Shirataki Salad

Shrimp, Snow Pea and Macaroni Shirataki Salad
Recipe type: Salads, Seafood
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Macaroni Shirataki
  • 12 ounces snow peas
  • 1¼ pounds medium shrimp, peeled and deveined
  • 6 radishes, thinly sliced into half-moons
  • 4 scallions, thinly sliced
  • ⅓ cup rice vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grated fresh ginger
  • Salt
  • 2 tablespoons toasted sesame seeds
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Bring a large saucepan of water with a steamer basket to a boil. Put the snow peas in the basket, cover and cook for 2 minutes. Remove the basket and transfer the snow peas to a bowl of ice water to cool. Drain and pat dry.
  3. Add the shrimp directly to the saucepan of water and return to a boil; cook for 2 minutes. Drain, then plunge the shrimp into a bowl of ice water to cool. Drain and pat dry.
  4. Slice each shrimp in half lengthwise. Cut the snow peas diagonally into ½-inch pieces, discarding the ends. In a large bowl, toss the shrimp, snow peas, radishes, Macaroni Shirataki and scallions.
  5. In a small bowl, whisk the vinegar, both oils, the ginger and ½ teaspoon salt.
  6. Toss with the salad right before serving; top with sesame seeds.