Shirataki Noodle Recipes » tomatoes

Spaghetti Shirataki a La Bruschetta and Seafood

Debra — Thu, 03 Nov 2011 15:12:45 +0000

Spaghetti Shirataki a La Bruschetta and Seafood

Recipe type: Seafood

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Ingredients

5 medium tomatoes, vine ripened
3 garlic cloves, minced
3 tablespoons fresh basil, coarsely chopped
1 teaspoon sugar
1/3 cup spaghetti sauce
1/8 teaspoon salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
12 clams, fresh, in the shell
1/2 tablespoon olive oil
1 cup scallops
1 cup prawns, large fresh shrimp will do
1 package Spaghetti Shirataki
parmesan cheese, fresh grated (optional)

Instructions

BRUSCHETTA SAUCE: Prepare earlier in the day and set aside to meld flavors. Place tomatoes in a deep bowl and pour boiling water over them. Leave for about 3 minutes then remove skins and chop into medium dice. In a non reactive bowl place diced tomatoes, minced garlic, chopped basil, sugar, spaghetti sauce, salt, black pepper and olive oil. Cover bowl with plastic wrap and set aside at room temperature until ready to use.
PREPARE SEAFOOD: Steam the clams in their shells in a little water. Once they are wide open – drain – discard all clams that have not fully opened as well as the liquid and place the opened ones into a warmed bowl. Heat 1/2 tablespoon of olive oil and sauté scallops and prawns. Place in the same bowl as the clams.
TO SERVE: Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Toss with room temperature bruschetta sauce and add seafood. Place the pot back onto the still heated, but turned off burner so the sauce and spaghetti can heat through -do not allow it to cook further!
Distribute between two pasta bowls and grate fresh Parmesan cheese over top if desired.

Ground Round Curry over Spaghetti Shirataki

Debra — Thu, 27 Oct 2011 15:43:24 +0000

Ground Round Curry over Spaghetti Shirataki

Recipe type: Beef

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Ingredients

2 tablespoons oil
1 cup onion, chopped
1 pound lean ground beef
1 1/2 teaspoons curry powder
5 garlic cloves, minced
1 tablespoon gingerroot, minced or 1 teaspoon ground ginger
3 medium tomatoes, chopped or 1 (12 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
1/2 teaspoon ground cinnamon
1 tablespoon cilantro, chopped
1/2 cup water
salt
1 package Spaghetti Shirataki

Instructions

Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
In a deep medium-sized frying pan, saute onions and ground beef in oil until meat is browned. Skim fat.
Add curry powder, garlic, ginger and tomatoes. Fry briefly, then add tomato paste, cinnamon and cilantro.
Stir and add water and salt to taste.
Simmer 20 minutes over medium heat to blend flavors.
Serve over Spaghetti Shirataki.

Grilled Southwestern Shirataki Pasta Salad

Debra — Tue, 23 Aug 2011 15:01:15 +0000

Recipe: Grilled Southwestern Shirataki Pasta Salad

Recipe type: Beef, Salads

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Ingredients

8 ounces Shirataki Macaroni Noodles
8 oonces lean boneless sirloin steak
1/2 teaspoon each ground cumin, salt and pepper
3 medium poblano chile peppers, halved and seeded
1 ear fresh corn, husked
1 medium sweet onion, sliced 1/2 inch thick
Nonstick spray
2 large ripe tomatoes, cut in bite-size chunks
1 tablespoon olive oil
1/4 cup lime juice
1/2 cup chopped cilantro

Instructions

Drain Shirataki Macaroni Noodles, rinse under cold water and drain again. Pat dry with paper towels. Transfer to a large serving bowl.
Heat outdoor grill. Rub steak with 1/4 tsp each of the cumin, salt and pepper.
Coat steak, peppers, corn and onion with nonstick spray.
Grill steak 4 to 6 minutes, turning once, for medium-rare. Remove to cutting board; let stand 5 minutes.
Grill peppers, corn and onion 8 to 10 minutes, turning as needed until lightly charred and tender.
Cut peppers and onion into bite-size pieces and cut corn off cob; add to bowl with pasta.
Slice steak thinly against the grain and add to bowl.
Add remaining cumin, salt and pepper and remaining ingredients to bowl; toss to mix and coat.

Stewed Okra andTomatoes and Angel Hair Shirataki

Debra — Wed, 17 Aug 2011 15:00:11 +0000

Recipe: Stewed Okra & Tomatoes and Angel Hair Shirataki

Recipe type: Pork

Prep time: 10 mins

Cook time: 48 mins

Total time: 58 mins

Ingredients

4 ounces breakfast sausage, preferably spicy, casings removed if necessary
1 medium onion, chopped
1 pound okra (about 5 cups), sliced
3 cups chopped tomatoes (3-4 medium)
2/3 cup low sodium tomato juice or water
1/4 teaspoon salt
1/2 teaspoon crushed red pepper or 1/2 minced jalapeno
1 package of Angel Hair Shirataki

Instructions

Cook sausage in a large saucepan or Dutch oven over medium heat, breaking it up as it cooks, until it is no longer pink, 2 to 3 minutes.
Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
Increase heat to high; add okra, tomatoes, tomato juice (or water), salt and crushed red pepper (or jalapeno) and cook, stirring often, until bubbling.
Reduce heat to a gentle simmer and cook, stirring occasionally, until the mixture is thick and the vegetables are very tender, 35 to 45 minutes.
Drain and rinse the Shiratki Noodles really well. Pat the noodles dry on paper towels. Using kitchen shears, cut the Shirataki into bite size pieces.
Right before serving , add the Shiratki Noodles. Stir to coat them.
Serve.

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.

Shirataki Spaghetti Casserole

Debra — Sat, 05 Feb 2011 20:47:47 +0000

Shirataki Spaghetti Casserole

Recipe type: Casseroles, Chicken Dishes, Gluten Free Recipes

Prep time: 5 mins

Cook time: 1 hour

Total time: 1 hour 5 mins

Ingredients

1 8 ounce package Shirataki Spaghetti
1 pound turkey breast or chicken breast
1 medium onion, chopped
1 1/2 cups fresh sliced mushrooms, sauteed
1 clove garlic, pressed
1 16 ounce can chopped tomatoes
1 8 ounce can tomato sauce
1 package dry spaghetti sauce mix
1/2 cup shredded fat-free mozzarella cheese
1/2 cup fat-free Parmesan cheese

Instructions

Rinse and drain the Shirataki Noodles under warm water. Pat dry with paper towels.
Brown meat and onion in large skillet sprayed with nonstick cooking spray.
Add mushrooms; simmer and stir 5 minutes.
Add garlic, tomatoes and tomato sauce and simmer 5 more min.
Add spaghetti sauce mix and stir.
Pour mixture over Shirataki Spaghetti and mix.
Pour half the mixture into large layered casserole sprayed with nonstick cooking spray.
Sprinkle with mozzarella cheese and add remaining spaghetti mixture.
Top with Parmesan and bake at 375 degrees for 30-35 min.

Angel Hair Shirataki Noodles with Lemon and Garlic

Debra — Mon, 31 Jan 2011 00:39:01 +0000

Angel Hair Shirataki Noodles with Lemon and Garlic

Recipe type: Salads

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Ingredients

1 teaspoon olive oil
2 cloves garlic, minced
1/2 cup dry white wine
1/4 cup lemon juice
1 cup tomatoes , chopped
8 ounces Angel Hair Shirataki Noodles
1/4 cup fresh basil,chopped
2 tablespoons parmesan cheese, freshly grated
black pepper ,to taste

Instructions

Put the olive oil and garlic in a saute’ pan and cook over medium heat just until the garlic begins to brown.
Remove the saute’ pan from the heat and pour in the wine.
Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by 1/2.
Stir in the lemon juice and tomato.
Remove the pan from the heat.
Drain the Shirataki Noodles under warm water. Drain and pat dry on paper towels.
Put it into a warm serving bowl.
Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture.
Toss and serve immediately.

Pineapple Ginger Salsa with Salmon over Shirataki Noodles

Debra — Sun, 23 Jan 2011 01:28:03 +0000

Pineapple Ginger Salsa with Salmon over Shirataki Noodles

Recipe type: Seafood

Prep time: 25 mins

Cook time: 15 mins

Total time: 40 mins

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
1 cup seeded, chopped roma tomatoes
3 green onions, sliced
1 jalapeno pepper, seeded and chopped
2 tablespoons cider vinegar
2 cloves of garlic, minced
1 1/2 teaspoons sesame oil
1 teaspoon honey
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt, divided
6 salmon fillets ( 8 ounces each )
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 pound package Shirataki Tofu Noodles

Instructions

Drain pineapple, reserving 1/4 cup juice.
In a bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, 1/4 teaspoon salt, pineapple and reserved juice, mix well. Cover and refrigerate until serving.
Pat salmon dry with paper towels.
Sprinkle with cumin , pepper and remaining salt.
Place skin side down in a 13 x 9 baking pan sprayed with non stick olive oil.
Bake uncovered at 350 degrees for 10 to 15 minutes or until fish flakes easily with a fork.
Drain and rinse the Shirataki Tofu Noodles well under warm water. Pat dry on paper towels.
Add a mound of Shirataki Tofu Noodles to serving plates.
Top with salmon.
Then top salmon with the salsa.

Shirataki Noodle Salad w/ Creamy Italian Dressing

Debra — Mon, 12 Oct 2009 22:22:20 +0000

Shirataki Noodle Salad with Creamy Italian Dressing

Recipe type: Salads

Prep time: 15 mins

Total time: 15 mins

Ingredients

8 ounces creamy Italian dressing
1 tablespoon lemon juice
4 tablespoons water
1/2 teaspoon oregano flakes
1/2 teaspoon basil flakes
1 pound Shirataki Noodles
2 cups chopped fresh vegetables*
1 cup tuna, chicken or seafood cooked or canned
Lettuce for salad plates

Instructions

Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
*Vegetables can include all or some of the following: broccoli or cauliflower florets, fresh tomatoes, carrots, sweet pepper, green onion, zucchini or summer squash.
To make the dressing, put all ingredients in a large decanter, mixing well. Refrigerate.
Toss Shirataki Noodles with vegetables and tuna, chicken or seafood.
Add a little more dressing.
Serve on lettuce-lined plates.

Southwestern Shirataki Salad

Debra — Thu, 01 Oct 2009 00:37:46 +0000

Southwestern Shirataki Salad

Recipe type: Salads

Prep time: 5 mins

Total time: 5 mins

Ingredients

1 pound Shirataki Noodles
4 tomatoes, chopped
1 green pepper,cubed
1 yellow pepper, cubed
1/2 hot pepper, chopped
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
2 tablespoons chopped parsley
1 tablespoon chili powder
1/2 cup Jack cheese, cubed
2 tablespoons sunflower seeds

Instructions

Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
Combine vegetables in large bowl.
Combine oil, vinegar, garlic, parsley, chili powder, salt & pepper to taste.
Pour over vegetable mixture.
Stir in Shirataki Noodles, sprinkle with cheese and sunflower seeds, toss.
Chill.