Shirataki Noodle Recipes » spinach

Vegan Pesto Shirataki Penne Pasta Salad

Debra — Sun, 13 Feb 2011 20:03:19 +0000

Vegan Pesto Shirataki Penne Pasta Salad

Recipe type: Vegan, Salads

Prep time: 10 mins

Total time: 10 mins

Ingredients

3 cups fresh basil (or 2 cups basil and one cup spinach)
3-4 large cloves garlic
1/4 cup pine nuts
1/2 container silken tofu (about 6 ounces)
2 tablespoons water
1 tablespoon nutritional yeast
1/2 teaspoon salt, or to taste
1 pound Shirataki Penne Pasta
1-2 large tomatoes, chopped
additional nuts, to taste

Instructions

Rinse and drain the Shiratki Noodles under cold water. Pat dry with paper towels.
In food processor, chop garlic and nuts until finely minced.
Add remaining ingredients, except noodles and tomatoes and process until smooth.
Toss pasta with sauce and tomatoes, and sprinkle with nuts.
Serve immediately or at room temperature.

Gluten Free Mexican Shirataki Casserole

Debra — Sat, 12 Feb 2011 20:02:31 +0000

Gluten Free Mexican Shirataki Casserole

Recipe type: Casseroles, Gluten Free Recipes

Prep time: 15 mins

Cook time: 2 hours

Total time: 2 hours 15 mins

Ingredients

1 pound Shirataki Penne Pasta
1 cup uncooked lentils
1 28 ounce can enchilada sauce
4 1/2 cups water
1 cup carrots
1 cup celery
1 cup onions
1 cup bell peppers
1 can green chilis
1 cup spinach
1 tablespoon olive oil
4 ounces soft goat cheese
black olives to garnish

Instructions

Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
In a sauce pan put lentils, can of enchilada sauce & water. Bring to boil & then simmer until cooked. About 45-60 minutes.
While the lentil mix is cooking, cut up veggies and saute until soft.
In the casserole dish layer noodles, veggies and chunks of cheese.
Continue layering and then top with olive garnish.
Bake 60 minutes at 350 degrees.
Let sit 10-15 minutes before serving.

Baked Spinach-Fettucine Shirataki Noodle Casserole (vegan)

Debra — Wed, 26 Jan 2011 23:10:12 +0000

Baked Spinach-Fettucine Shirataki Noodle Casserole (vegan)

Recipe type: Vegan

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Ingredients

1 pound Shirataki Fettuncine Noodles
1 pound spinach, chopped and steamed until tender
2 1/2 cup low sodium tomato sauce
1/2 cup soy milk
3 cloves garlic, minced
1 tablespoon fresh chopped basil (or 1 teaspoon dried)
1/4 cup bread crumbs
salt & pepper to taste

Instructions

Rinse and drain Shirataki Fettucine Noodles under warm water . Pat dry with paper towels.
In a large casserole dish, toss hot pasta with spinach, tomato sauce, soy milk, garlic, and basil.
Season to taste.
Top with bread crumbs.
Bake at 350 degrees, uncovered, for 30 minutes or until bubbly.
Serve hot.

Prawn Shirataki Noodle Soup

Debra — Tue, 08 Dec 2009 12:42:26 +0000

Prawn Shirataki Noodle Soup

Recipe type: Soups

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

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
Drain and rinse Shirataki Noodles very well. Place on paper towels to dry
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!

Notes

^Dashi Kombu is edible kelp.

^Mirin is a sweet golden-yellow wine used in Japanese cooking as a sweetener.

A substitute for mirin is 1 tablespoon. sake or white wine plus 2 teaspoons. sugar.

Tuna Shirataki Noodle Casserole

Debra — Sat, 07 Nov 2009 14:32:00 +0000

Recipe: Tuna Shirataki Noodle Casserole

Ingredients

2 tablespoons unsalted butter
1/4 cup finely chopped onion
1/2 pound thinly sliced mushrooms
1/2 cup heavy whipping cream
1 cup water 4 ounces cream cheese, cut into small cubes
Sea salt and freshly ground black pepper to taste
1 tablespoon arrowroot starch
1 tablespoon water
2 large eggs
2 6-ounce cans water-packed tuna, drained
1- 10 ounce bag baby spinach, cooked, well drained and chopped
2 -8 ounce packages fettuccine-shaped tofu Shirataki Noodle
2 tablespoons freshly grated Parmesan cheese

Instructions

Preheat the oven to 350F.
Lightly butter a 2-quart round casserole dish.
Melt butter over medium heat in medium pot.
Add onion and cook until soft but not browned.
Turn heat to high and add mushrooms.
Cook until mushroom water evaporates and mushrooms turn lightly brown.
Add cream and water; bring to simmer
Add cream cheese and simmer, stirring occasionally until cream cheese melts.
Season to taste.
Blend arrowroot and water together.
Add to mushroom mixture and bring to boil, stirring constantly.
Remove from heat.
Combine tuna, spinach and Shirataki Noodles in large bowl.
Beat eggs into mushroom mixture and pour over tuna mixture, mixing well.
Transfer to casserole dish, smooth top and sprinkle with Parmesan cheese.
Place casserole into larger baking pan – a 9 x 9-inch baking pan works well – and pour boiling water in dish to come halfway up side of casserole.
Bake for 60- 75 minutes until top is firm.
Remove from pan of water and let sit for 10 minutes before serving.
Makes four main-course servings.

Beef Sukiyaki with Spaghetti Shirataki

Debra — Fri, 23 Oct 2009 23:14:48 +0000

Beef Sukiyaki with Spaghetti Shirataki

Recipe type: Beef

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Ingredients

1 pound roast beef — very thinly sliced
1 cup bamboo shoots
1 onion — sliced
2 leeks — chopped into bite — sized pieces
4 large mushrooms — chopped into bite sized pieces
1/4 head sliced Chinese cabbage
a few leaves of spinach
1/4 pound cubed tofu
1 cup shirataki spaghetti
1/2 cup soy sauce diluted with 1/2 pint water with 1 tablespoon sugar

Instructions

Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
In a little oil, quickly fry the beef and then add the vegetables in the order listed, waiting until one begins to soften before adding the next.
After a minute gently pour in the diluted soy sauce to taste.
Serve when the sauce begins to bubble.
Serve over a bed of Shirataki Noodles

Italian Sausage & Spinach Soup w/Shirataki Noodles

Debra — Tue, 18 Aug 2009 04:20:44 +0000

Italian Sausage and Spinach Soup with Shirataki Noodles

Recipe type: Soups

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Ingredients

1 (8 ounce) package Shirataki Noodles : fettuccine or Shirataki noodle shape
8 ounce sweet Italian turkey sausage, (skin removed) cut in 1/2-inch thick slices.
1 cup finely chopped red onions
1 teaspoon chopped garlic
4 cups low sodium chicken broth
1 package (10 ounce) frozen chopped spinach
1/2 teaspoon dried oregano (2 teaspoon fresh)
May substitute: 1 (14 ounce) package Tofu Firm cut in cubes, and use only half the sausage (4 ounce).

Instructions

Prepare noodles according to package directions.
Cut in 3 to 4-inch lengths.
In 4-quart saucepan, brown sliced sausage.
Add onions and garlic, cook over medium heat 5 minutes.
Stir in chicken broth, bring to a simmer. Cook 5 minutes.
Stir in frozen spinach and oregano, return simmer.
Add noodles. Mix well.
Serve.