Angel Hair Shirataki Noodles with Lemon and Garlic

Angel Hair Shirataki Noodles with Lemon and Garlic
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • ¼ cup lemon juice
  • 1 cup tomatoes , chopped
  • 8 ounces Angel Hair Shirataki Noodles
  • ¼ cup fresh basil,chopped
  • 2 tablespoons parmesan cheese, freshly grated
  • black pepper ,to taste
Instructions
  1. Put the olive oil and garlic in a saute' pan and cook over medium heat just until the garlic begins to brown.
  2. Remove the saute' pan from the heat and pour in the wine.
  3. Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by ½.
  4. Stir in the lemon juice and tomato.
  5. Remove the pan from the heat.
  6. Drain the Shirataki Noodles under warm water. Drain and pat dry on paper towels.
  7. Put it into a warm serving bowl.
  8. Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture.
  9. Toss and serve immediately.

Pineapple Ginger Salsa with Salmon over Shirataki Noodles

Pineapple Ginger Salsa with Salmon over Shirataki Noodles
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
 
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
  • 1½ teaspoons sesame oil
  • 1 teaspoon honey
  • ½ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper flakes
  • ¾ teaspoon salt, divided
  • 6 salmon fillets ( 8 ounces each )
  • ¾ teaspoon ground cumin
  • ¼ teaspoon pepper
  • 1 pound package Shirataki Tofu Noodles
Instructions
  1. Drain pineapple, reserving ¼ cup juice.
  2. In a bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, ¼ teaspoon salt, pineapple and reserved juice, mix well. Cover and refrigerate until serving.
  3. Pat salmon dry with paper towels.
  4. Sprinkle with cumin , pepper and remaining salt.
  5. Place skin side down in a 13 x 9 baking pan sprayed with non stick olive oil.
  6. Bake uncovered at 350 degrees for 10 to 15 minutes or until fish flakes easily with a fork.
  7. Drain and rinse the Shirataki Tofu Noodles well under warm water. Pat dry on paper towels.
  8. Add a mound of Shirataki Tofu Noodles to serving plates.
  9. Top with salmon.
  10. Then top salmon with the salsa.

Shirataki Noodle Salad w/ Creamy Italian Dressing

Shirataki Noodle Salad with Creamy Italian Dressing
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 8 ounces creamy Italian dressing
  • 1 tablespoon lemon juice
  • 4 tablespoons water
  • ½ teaspoon oregano flakes
  • ½ 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
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. *Vegetables can include all or some of the following: broccoli or cauliflower florets, fresh tomatoes, carrots, sweet pepper, green onion, zucchini or summer squash.
  3. To make the dressing, put all ingredients in a large decanter, mixing well. Refrigerate.
  4. Toss Shirataki Noodles with vegetables and tuna, chicken or seafood.
  5. Add a little more dressing.
  6. Serve on lettuce-lined plates.