Fettuccine Shirataki with Mushrooms and Lemon Ginger Dressing


Fettuccine Shirataki with Mushrooms and Lemon Ginger Dressing
Recipe type: Salads, Side Dish
Prep time: 
Cook time: 
Total time: 
Lemon Ginger Dressing
  • ¾ teaspoon Asian chili powder (or cayenne)
  • grated zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 inch section of ginger, peeled and grated
  • ¼ cup rice vinegar
  • ⅓ cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons olive oil
The Noodles
  • 1 package Fettuccine Shirataki
  • 7 ounces fresh mushrooms ( sliced button, sliced shitake)
  • 1½ tablespoons butter
  • 1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
  • 1 tablespoon sesame seeds
  1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.
  4. In a large bowl, toss the Fettuccine Shirataki with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)

Gluten Free Lo-Mein With Shirataki Noodles

Gluten Free Lo-Mein With Shirataki Noodles
Recipe type: Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
  • 3 tablespoons oil
  • 16 ounces Shiratki Noodles
  • 3 cups thinly sliced cabbage
  • 7 green onions, cut into one inch long pieces
  • 1 cup shredded carrot
  • 1 tablespoon sesame seeds
  • ½ teaspoon ground ginger
  • ⅓ cup gluten free soy sauce
  • 2 cup chicken, beef or vegetable broth
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
  2. In a large skillet or wok, heat oil, sesame seed and ground ginger for about 2 minutes on medium low heat.
  3. Add cabbage, green onions and carrots to the oil in the skillet or wok.
  4. Cook, stirring frequently, for 5 minutes.
  5. Push vegetables to the sides of the wok or skillet.
  6. Add broth and soy sauce to the pan.
  7. Increase heat to medium high and cook, stirring constantly and incorporating vegetables, until all liquid is absorbed.
  8. Add Shirataki Noodles at the last minute. They are already cooked.
  9. Stir fry until noodles are heated, about 1 minute.
  10. Remove from heat and serve.

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.