Angel Hair Shirataki with Capers and Tuna

Angel Hair Shirataki with Capers and Tuna
Recipe type: Salads / Vegetarian
Prep time: 
Cook time: 
Total time: 
  • 1 pound (2-8 once packages) Angel Hair Shirataki
  • ½ pound green beans cut into ½ inch lengths
  • 8 ripe plum tomatoes cut into 8 pieces each
  • 6 scallions, with 3 inches green, cut on diagonal into thin slices
  • ½ cup pitted black olives, coarsely chopped
  • 1 teaspoon tiny capers
  • 1 teaspoon finely minced garlic
  • Salt and Black Pepper to taste
  • 5 tablespoons chopped fresh parsley
  • ¼ cup extra virgin olive oil
  • 2 cans water packed tuna , drained
  1. Drain and rinse Angel Hair Shirataki very well. Place on paper towels to dry and set aside.
  2. Blanch the green beans in boiling water about 2 minutes, or until just crisp but tender. Drain, rinse under cold water and pat dry.
  3. In a large bowl, combine the cooked green beans with tomatoes, scallions, olives, capers, garlic, salt, pepper and 4 tablespoons parsley. Drizzle in the olive oil, folding ingredients gently. Let rest at room temperature for at least 1 hour for flavors to blend.
  4. To serve, flake the tuna in large pieces; add to the other ingredients.
  5. Add the Angel Hair Shirataki and toss gently.
  6. Adjust seasonings and garnish with remaining tablespoons of parsley. Serve at room temperature.

Crab and Fettuccine Shirataki

Crab and Fettuccine Shirataki
Recipe type: Seafood
Prep time: 
Total time: 
  • 1 pound (2-8 ounce packages) Fettuccine Shirataki
  • ¼ cup bottled teriyaki sauce
  • 3 tablespoon fresh lemon juice
  • 2 tablespoon vegetable oil
  • ½ teaspoon grated fresh ginger
  • ¼ teaspoon crushed red pepper
  • 8 ounces flaked imitation crab meat
  • 8 ounces green cabbage, coarsely shredded, (4 cups)
  • 1 cup shredded carrots
  • ⅓ cup sliced scallions
  • ⅓ cup cilantro leaves
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Whisk dressing ingredients in a large serving bowl until blended.
  3. Add rinsed and drained Fettuccine Shirataki, the imitation crab meat and remaining ingredients.
  4. Toss gently to mix and coat.

Shirataki Sukiyaki

Shirataki Sukiyaki
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
  • 1 piece beef suet, about 2" x 2" x ½" (enough to lightly grease hot pan)
  • 1 pound lean beef, sliced paper-thin across the grain, then cut into bite-sized pieces
  • 1 bunch scallions, cut into 2" lengths, both white and green parts or 1 large white onion, peeled, halved and sliced thick
  • 1 block of fresh tofu, cut into bite sized squares
  • 1(12 ounce) Angel Hair Shirataki
  • 1(16 ounce) can of bamboo shoots, sliced thin
  • ½ pound fresh bean sprouts
  • 8 fresh brown mushrooms, sliced about ¼" thick
  • ½ cup soy sauce
  • ½ cup sugar
  • 1 cup water
  • 2 tablespoons Sake Mirin or dry sherry
  • SAUCE:
  • Combine the soy sauce, sugar, water and mirin in a bowl or pitcher. Stir well, set aside for cooking/serving.
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Heat skillet until the suet sizzles when it touches. If the suet does not sizzle, remove it and heat the pan further.
  3. Move the suet around the pan, putting a coat of oil over the whole surface.
  4. Place about ⅓ of the sliced beef in a corner of the pan, mix it about a bit to brown for about 1 minute.
  5. Add the vegetables, ⅓ of each in their own 'corner' of the pan, except the scallions.
  6. Pour sauce over these but not so much that the vegetables are swimming (about ½ the sauce). Bubble for 4-5 minutes, gently turn everything over and place scallions on top in a neat pile.
  7. Bubble 4-5 minutes more and it is ready to serve.
  8. Carefully place ¼ of the meat in each person's bowl. Then immerse the scallions in the pocket you have just created in the skillet.
  9. Serve the other ingredients and by the time you have served all, the onions/scallions should be wilted and cooked just right.
  10. Spoon a bit of sauce over all. Start the next batch of sukiyaki when the first half of the dish has been served.
  11. Serve over a bed of Shirataki Noodles