Stir-Fried Pork with Sugar Snap Peas, Scallions and Angel Hair Shirataki Noodles

Stir-Fried Pork with Sugar Snap Peas, Scallions and Angel Hair Shirataki Noodles
Recipe type: Pork
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  • ¼ cup orange juice
  • 3 tablespoons soy sauce
  • 1½ tablespoons sugar
  • 1¼ pounds pork tenderloin, cut into ¼-inch pieces
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • 3 tablespoons vegetable oil
  • 3 cloves garlic, pressed through a garlic press
  • 2 teaspoons minced ginger
  • 1 pound sugar snap peas, trimmed and strings removed
  • 4 scallions, including green tops, cut into one-inch pieces
  • 1 package Angel Hair Shirataki Noodles
  1. Drain and rinse Angel Hair Shirataki Noodles. Place on paper towels to dry.
  2. In a small bowl, combine the orange juice, soy sauce and sugar and set aside.
  3. Toss the pork with the cornstarch and salt. In a wok or large sauté pan, heat 2 tablespoons of the oil until hot but not smoking. Add the pork and cook, undisturbed, for about 2 minutes. Stir and continue cooking until the meat is almost cooked through, about one minute longer. Remove.
  4. Add the remaining 1 tablespoon oil to the pan. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the snap peas and scallions and cook, stirring, until the snap peas are just cooked, about 3 minutes.
  5. Stir in the pork with any juices that may have accumulated.
  6. Add the orange juice mixture and continue cooking just until the pork is done and the sauce has thickened slightly, 1-2 minutes longer.
  7. Place the Angel Hair Shirataki Noodles on serving platter. Pour pork mixture over the pasta.


Chicken and Shirataki Noodles in Peanut Sauce

Chicken and Shirataki Noodles in Peanut Sauce
Recipe type: Chicken Dishes
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  • 1 rotisserie chicken (1½ to 1¾ pounds)
  • 1 garlic clove
  • 1 one-inch piece fresh peeled ginger
  • ½ cup smooth peanut butter (regular)
  • ⅔ cup warm water
  • 1½ tablespoons soy sauce
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon red wine or cider vinegar
  • 1 teaspoon sugar
  • ½-1 teaspoon red chile flakes (to taste)
  • 1 package Shirataki Noodles
  • 1 10-ounce package sugar snap peas
  • 4 scallions, thinly sliced
  1. Remove chicken from bones and slice or shred. Set aside.
  2. Drop garlic and ginger in the bowl of a food processor until finely chopped. Add peanut butter, water, soy sauce, sesame oil, vinegar, sugar, and chile flakes and process until smooth.
  3. In a small pan of boiling water add sugar snap peas and cook 2 minutes. Drain and rinse under running water briefly.
  4. Drain and rinse Shirataki Noodles under warm water to heat.
  5. Serve chicken on top of noodles and snap peas. Pour sauce over and sprinkle with scallions.


Tofu, Veggie and Sesame Shirataki Noodles


Recipe: Tofu, Veggie and Sesame Shirataki Noodles
Recipe type: Gluten Free Recipes, Vegetarian
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  • 3 tablespoons canola oil, divided
  • 1 1-pound block extra-firm tofu, weighted and drained, cut into ½-inch cubes
  • 2 tablespoons fresh minced ginger
  • 1 tablespoon minced garlic
  • 1 bunch scallions, thinly sliced, greens and whites divided, about 1 cup
  • 1 15-ounce can baby corn, drained and sliced into ½ inch rounds
  • 1 red bell pepper, seeded and diced, about 1¼ cup
  • 1 cup frozen edamame *
  • 1 package Shirataki Noodles
  • ⅓ cup soy sauce
  • 1 tablespoon toasted sesame oil
  • ¼ cup lightly toasted sesame seeds, plus more for garnish
  1. Drain and rinse the Shirataki Noodles really well under warm water. Cut into bite size pieces and set aside on paper towels.
  2. Heat 2 tablespoons oil in a wok or a very large nonstick sauté pan over high heat. Add tofu and cook until browned on all sides, about 4 minutes total. Remove tofu from pan and reserve. Add remaining 1 tablespoon oil, then add ginger, garlic and scallion whites and cook until fragrant but not browned, about 30 seconds.
  3. Add baby corn, peppers and edamame and cook until peppers are slightly tender, 1-2 minutes.
  4. Add Shirataki Noodles, soy sauce and sesame oil and stir well to combine, then cook until heated through, an additional 1-2 minutes.
  5. Add scallion greens, reserving some for garnish, and sesame seeds and stir to combine.
  6. Divide among 4 plates and top with additional scallion greens and sesame seeds.
* edamame is immature soybeans in the pod