Sesame Fettuccine Shirataki Noodle Salad

Sesame Fettuccine Shirataki Noodle Salad
Recipe type: Salads
Prep time: 
Total time: 
  • 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
  • ½ teaspoon mustard powder
  • black pepper, to taste
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. In medium bowl, combine cooked vegetables and the drained and rinsed Shirataki Noodles
  3. Toss to combine.
  4. In small bowl, combine remaining ingredients and beat with wire whisk until thoroughly combined.
  5. Pour over noodle mixture and toss to coat.
  6. Serve immediately or cover and refrigerate until ready to serve.

Zucchinni Pancakes with Tofu Shirataki Noodles

Zucchinni Pancakes with Tofu Shirataki Noodles
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
  • 1 - 8 ounce package Tofu Shirataki Noodles
  • 2 large eggs, beaten
  • ½ cup biscuit mix
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼cup green onions or scallions, chopped
  • 2 cups zucchini, shredded
  • 2 tablespoons butter or oil
  1. Drain and rinse Tofu Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Cut into 2-3 inch lengths.
  3. Combine eggs, biscuit mix and seasoning in a bowl.
  4. Stir in Tofu Shirataki Noodles , green onions and zucchini.
  5. Heat a flat skillet over medium heat, add one tablespoon butter.
  6. When hot, scoop ⅓ cup mixture at a time onto the skillet, as for pancakes.
  7. Cook until underside is golden. Flip over and cook the other side.
  8. Place on a platter and keep warm.
  9. Make more pancakes with remaining butter and batter mixture.
  10. Makes about six 4-inch pancakes.
  11. Serve with a dollop of sour cream or salsa if desired.

Ratatouille Shirataki w/Rosemary VIinagrette Sauce

Ratatouille Shirataki with Rosemary VIinagrette Sauce
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
  • 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
  1. In a medium bowl, whisk together vinegar, mustard, rosemary, and olive oil. Set aside until needed.
  2. 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.
  3. Rinse and drain Shirataki Noodles. Cut into 4 inch lengths and add to vegetable mixture.
  4. Stir fry until heated through.
  5. Pour reserved sauce over mixture and toss to coat.
  6. Continue cooking until heated through, about 2 minutes.
  7. Place on serving platter and sprinkle pine nuts (almonds work well, too!) and Feta cheese over top.
  8. Garnish with rosemary sprigs if desired.
  9. Serve warm.