Brussels Sprouts with Black Bean Garlic Sauce on Shirataki Noodles

Brussels Sprouts with Black Bean Garlic Sauce on Shirataki Noodles
Recipe type: Vegetarian
Prep time: 
Cook time: 
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Ingredients
  • 2 tablespoons of olive oil
  • dash of chili pepper flakes
  • 25 brussels sprouts
  • 1½ tablespoons of black bean garlic sauce*
  • ground black pepper
  • 1 package Shirataki Noodles
Instructions
  1. Drain and rinse the Shirataki Noodles really well. Place on paper towels to dry.
  2. Wash the brussels sprouts well. Trim the stems and discard any of the loose leaves. Quarter them lengthwise.
  3. Place the oil and chili flakes into a large skillet and place over medium-high heat. Add the brussels sprouts to the pan and cook for about 3-5 minutes or until the sprouts begin to brown a bit. They may absorb all the oil, if they do just add another ½ tablespoon of oil.
  4. Add the black bean garlic sauce and stir until all the brussels sprouts are well coated. Add a pinch of ground black pepper (the sauce is already salty so you probably won't need any salt). Cook for about 30 more seconds.
  5. Take off heat and serve immediately on a bed of Shirataki Noodles.
Notes
* I use Lee Kum Kee black bean and garlic sauce. You may use any one that you like. Can be found in most larger grocery stores. Note that the sauce is pretty salty, so no additional salt is needed.

Honey-Jalapeno Chicken with Sesame and Shirataki Noodles

Honey-Jalapeno Chicken with Sesame and Shirataki Noodles
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Noodles
  • 1 jalapeno, seeds removed
  • ⅓ cup honey
  • ¼ cup chopped fresh cilantro leaves
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 to 3 tablespoons water
  • 2 teaspoons olive oil
  • ½ rotisserie chicken, shredded or sliced
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • ¼ cup chopped green onions, green part only
  • 2 tablespoons pickled ginger, minced
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. In a blender or food processor, combine jalapenos, honey, cilantro, and ½ teaspoon each salt and black pepper and puree until smooth.
  3. Add 2 to 3 tablespoons of water to the mixture until desired consistency is achieved.
  4. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the shredded chicken and the blended sauce and cook until heated through.
  5. In a medium bowl, combine Shirataki Noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl.
  6. Pour heated chicken and sauce over Shirataki Noodles.
Notes
The sauce should be about the consistency of a meat sauce. That's how we like it. You may like it a little thinner.

 

Flank Steak Stir-Fry with Asparagus, Red Pepper and Shirataki Noodles

 

Recipe: Flank Steak Stir-Fry with Asparagus, Red Pepper and Shirataki Noodles
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Noodles
  • 3 tablespoons vegetable oil
  • ½ lb asparagus, trimmed, cut on the diagonal into 1½ inch lengths ( 1½ cups)
  • 1 pound of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips, 2 inches long and ¼ inch wide*
  • 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and ¼ inch wide
Stir Fry Sauce
  • 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water
  • 3 tablespoons soy sauce (use gluten-free soy sauce for gluten-free version)
  • 1 teaspoon finely chopped, peeled, fresh ginger
  • 1 small clove garlic, minced
  • 1 green onion, including green tops, chopped
  • ½ teaspoon chili oil
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. While you are chopping the ingredients in preparation, bring a small saucepan of water to boil. Parboil the asparagus pieces for 2 minutes, drain, rinse in cold water, drain, and set aside.
  3. Prepare the Stir Fry Sauce by combining the ingredients in a small dish, and set aside.
  4. Stir-fry the asparagus in a wok in 1 tablespoon of oil, on high heat, for about 2 minutes until lightly browned. Remove asparagus from pan and set aside.
  5. Add another 1 tablespoon of oil to the pan and stir fry the beef strips, in 2 batches, for 2-3 minutes until browned but still pink inside.
  6. Return the first batch of beef to the pan and add the bell pepper. Stir and toss over high heat until just beginning to wilt, 1-2 minutes.
  7. Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce.
  8. Cook until sauce thickens, 1-2 minutes.
  9. Return the asparagus to the pan, toss to evenly coat and serve with Shirataki Noodles.
Notes
*put the steak in the freezer for 15 minutes before slicing to make it easier to slice.