Singapore Shirataki Noodles
Recipe: Singapore Shirataki Noodles
Ingredients
- 8 ounce package Shirataki Noodles
- 2 skinless boneless chicken breast
- 2 green onions
- 2 carrots
- 1 red pepper
- 2 tablespoons of lime juice
- 1 tablespoon soy sauce
- 1 tablespoon water
- 2 tablespoon vegetable oil
- 1 teaspoon bottled chopped garlic or 1 minced clove
- 1 teaspoon bottled chopped ginger or finely grated fresh
- 2 teaspoon yellow curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon chopped fresh coriander (optional)
Instructions
- Drain and rinse Shirataki noodles and set them aside
- Cut chicken in half lengthwise and slice them into thin strips
- Slice onions into 1 inch pieces
- Slice carrots into thin julienne strips
- In a small bowl stir lime juice, soy sauce, water, and oil. set aside
- Heat 1 tablespoon oil in wok over medium heat add chicken and stir fry until cooked
- Add carrot, pepper, onions, garlic and ginger
- Sprinkle with curry powder and salt
- Add noodles then pour in lime mixture
- Stir often until noodles turn yellow
- Remove from heat and stir in coriander
Garlic Bok Choy Stir-Fry with Shirataki Noodles
Recipe: Garlic Bok Choy Stir-Fry with Shirataki Noodles
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 8 cups chopped fresh bok choy
- 2 tablespoons low-salt soy sauce
- 2 tablespoons salt and ground black pepper, mixed
- 1- 8 ounce package Shirataki Noodles
Instructions
- Drain and rinse Shirataki Noodles in warm water. Pat dry.
- Heat oil in a large skillet over medium heat.
- Add garlic and ginger and cook 1 minute.
- Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.
- Season, to taste, with salt and black pepper.
- Serve over bed of Shirataki Noodles
Prawn Shirataki Noodle Soup
Recipe: Prawn Shirataki Noodle Soup
Ingredients
Dashi (Seasoning Stock)
- 3 large strips of Dashi Kombu, cut into roughly 4×4 inch squares
- 1/2 cup Bonito Tuna Flakes
- 4 cup cold water
- 1/2 cup Shiitake mushrooms
Shirataki Noodle Soup
- 4 cups dashi stock from above
- 2 tablespoons soy sauce
- 1 tablespoon Morita Honjozo Mirin
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 carrot, cut into 1/2 inch segments on the diagonal and then thinly sliced
- 1/2 bunch of spinach, coarsely chopped
- 1 scallion, thinly sliced on the diagonal
- 2 eggs
- 6 cooked and cleaned prawns
- 1- 8 ounce package Shirataki Noodles
Instructions
Dashi
- Soak the kombu and shiitake mushrooms in the cold water in the pot for about 20 minutes and then bring to boil.
- Remove the seaweed and shiitake and add a handful of the bonito flakes and turn off heat and allow it to steep for another 5-10 minutes.
- Strain, pressing out the stock from the bonito flakes.
- Save the shiitake mushrooms. The broth should be a clear light golden yellow color.
Shirataki Noodles Soup with Prawns and Egg
- Bring a pot of water to boil and quickly blanch the spinach and carrots and set aside.
- In the same pot, add the Shirataki Noodles just long enough to warm them.
- Place your noodles, mushrooms, spinach and carrots in a soup bowl.
- Heat the dashi and add the soy sauce, mirin, and sugar along with the prawns and bring to slow rolling boil.
- Make any final adjustments with salt if needed and ladle broth over the noodle bowls.
- Top with prawns, crack an egg into the soup, add scallions and enjoy!
