Super Tuna Shirataki Noodle
Recipe: Super Tuna Shirataki Noodle
Ingredients
- 2 – 8 ounce packages Shirataki penne pasta or egg noodles
- 1 can cream of mushroom soup
- 2 cans tuna, drained
- 1 cup skim milk
- 1 teaspoon celery seeds
- 1/4 teaspoon dried mustard
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 cup cornflake crumbs
- 1/4 cup grated parmesan cheese
- 2 tablespoons bouquet garni or italian seasoning
- salt
- pepper
- 1 tablespoon butter
Instructions
- Preheat oven to 375 degrees F.
- Rinse and drain Shirataki Noodles
- In baking dish combine tuna, soup, skim milk, celery seed, mustard, garlic, cayenne pepper, and paprika.
- Add salt and pepper if you like.
- Mix well and add noodles in thirds untill blended well.
- In a separate dish combine crumbs, bouquet garni, cheese, butter.
- Mix until you can make a ‘crumb topping’.
- Sprinkle over top.
- Bake for 30 to 45 minutes, or untill topping is crispy.
Number of servings (yield): 6
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!
Tuna and Shirataki Noodles
Recipe: Tuna and Shirataki Noodles
Ingredients
- 1 pound package Shiritaki Noodles
- 1 cup red bell pepper — julienned
- 1/2 cup carrot — grated
- 1/2 cup frozen green peas — thawed
- 1/4 cup thinly sliced green onions
- 1 can solid white tuna in water — drain and flaked (7-1/2 ounce can)
- 1/2 cup Italian dressing
Instructions
- Drain and rinse the Shirataki Noodles thoroughly.
- Combine Shirataki Noodles and next 5 ingredients in a bowl; toss gently.
- Add dressing; toss well.
Number of servings (yield): 4
