Chicken and Shirataki Noodles in Peanut Sauce

Chicken and Shirataki Noodles in Peanut Sauce
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 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
Instructions
  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
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 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
Instructions
  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.
Notes
* edamame is immature soybeans in the pod

 

Lemon Dill Chicken with Shirataki Noodles

Lemon Dill Chicken with Shirataki Noodles
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Noodles
  • 4 boneless, skinless chicken breasts (1-1¼ pounds)
  • Salt & freshly ground pepper to taste
  • 3 teaspoons extra-virgin olive oil or canola oil, divided
  • ¼ cup finely chopped onion
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth
  • 2 teaspoons flour
  • 2 tablespoons chopped fresh dill, divided
  • 1 tablespoon lemon juice
Instructions
  1. Drain and rinse the Shirataki Noodles under warm water to heat.
  2. Season chicken breasts on both sides with salt and pepper.
  3. Heat 1½ teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
  4. Reduce heat to medium. Add the remaining 1½ teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute.
  5. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan.
  6. Cook, whisking, until slightly thickened, about 3 minutes.
  7. Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes.
  8. Place Shirataki Noodles on warmed platter.
  9. Transfer the chicken to warmed platter on top of noodles. Season sauce with salt and pepper and spoon over the chicken.
  10. Garnish with the remaining 1 tablespoon chopped fresh dill.