Sesame Fettuccine Shirataki Noodle Salad

Sesame Fettuccine Shirataki Noodle Salad
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 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
Instructions
  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.

Shirataki Noodles with Portabella Mushroom

Shirataki Noodles with Portabella Mushroom
Recipe type: Salads / Side Dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ package Shirataki Noodles
  • ¼ cup chopped carrots -- or slightly less
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons water -- or more as needed
  • 4 slices Portabella mushroom -- ½" dice
  • 1 large garlic clove -- minced
  • non-stick cooking spray
  • cracked pepper -- mixed colors
  • ⅛ teaspoon safflower oil -- or spray
  • 1½ cups shredded cabbage -- napa or bok choy
  • 2 tablespoons red bell pepper -- roasted, or pimiento -- diced
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Process the carrot and the water until carrot is well grated.
  3. Add the teriyaki sauce and process until blended.
  4. Spray a wok and place over medium heat.
  5. Add the minced garlic and the diced portabellas and toss until softened and aromatic (4 to 5 mins).
  6. Sprinkle generously with cracked pepper (black or a blend).
  7. Add the bell pepper and stir. Add oil if necessary.
  8. Add the shredded cabbage and stir gently. Cook for about 3 mins.
  9. Make a well in the center of the wok and add the carrot mixture. Heat gently.
  10. Incorporate the drained noodles then toss with the mushroom vegetables from the rim of the wok.
Notes
Serve cold as Shiritaki salad or hot/warm as light entree or side dish.

Crab and Fettuccine Shirataki

Crab and Fettuccine Shirataki
Recipe type: Seafood
Prep time: 
Total time: 
 
Ingredients
  • 1 pound (2-8 ounce packages) Fettuccine Shirataki
  • ¼ cup bottled teriyaki sauce
  • 3 tablespoon fresh lemon juice
  • 2 tablespoon vegetable oil
  • ½ teaspoon grated fresh ginger
  • ¼ teaspoon crushed red pepper
  • 8 ounces flaked imitation crab meat
  • 8 ounces green cabbage, coarsely shredded, (4 cups)
  • 1 cup shredded carrots
  • ⅓ cup sliced scallions
  • ⅓ cup cilantro leaves
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Whisk dressing ingredients in a large serving bowl until blended.
  3. Add rinsed and drained Fettuccine Shirataki, the imitation crab meat and remaining ingredients.
  4. Toss gently to mix and coat.