Tangy Mexican Shirataki

Tangy Mexican Shirataki
Recipe type: Chicken Dishes, Gluten Free Recipes
Prep time: 
Cook time: 
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Ingredients
  • 3 cloves garlic
  • ½ medium onion
  • 1½ cups Shirataki Noodles
  • 2 tablespoons olive oil
  • 2½ cups low sodium chicken broth
  • 1 cup canned tomatoes-no salt added
  • 2 tablespoons tomato paste
  • canned chicken-97% fat free, 4 oz
  • ½ teaspoon cumin
  • 1-2 dashes cayenne pepper (optional)
  • vinegar (optional)
  • sour cream or yogurt (optional)
  • cheddar cheese (optional)
  • salsa (optional)
Instructions
  1. Rinse and drain the Shirataki Noodles under warm water. Pat dry with paper towels. Cut into bite size pieces.
  2. Saute the onions in the oil until translucent, about 1-2 minutes.
  3. Add garlic and saute another minute.
  4. Add cayenne pepper and cumin to taste and saute another few seconds.
  5. Add broth and tomatoes and bring to a boil.
  6. Cover and simmer for 30 minutes.
  7. Stir in the chicken and tomato paste (opt). add water if needed.
  8. Cover and continue to simmer for 30 minutes
  9. Add the Shirataki Noodles the last minute of cooking. They are already cooked, this is just to heat them up.
  10. Serve with a dash or two of red or white wine vinegar.
  11. Garnish with cheddar cheese, sour cream, salsa, or hot sauce if desired.

Pineapple Ginger Salsa with Salmon over Shirataki Noodles

Pineapple Ginger Salsa with Salmon over Shirataki Noodles
Recipe type: Seafood
Prep time: 
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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.

Salmon Stir-Fry Shirataki Noodle

Salmon Stir-Fry Shirataki Noodle
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ pound salmon (you can use water-packed canned, drained)
  • ¼ teaspoon sesame oil
  • 1 clove garlic
  • 2½ teaspoons soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon cooking wine (I use rice)
  • 1 -8 ounce package Shirataki Noodles
  • salt & fresh ground pepper, to taste
  • 1 pinch cornstarch (or flour)
  • Some ideas for vegetables to add
  • wakame seaweed, to taste
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 shiitake mushroom
  • 3 okra pods, to taste
  • 3 to 4 carrots
  • cabbage, to taste
Instructions
  1. Drain and rinse Shirataki Noodles under warm water for at least 2 minutes. Place on paper towels to dry and set aside.
  2. Chop the clove of garlic.
  3. Marinate the first six ingredients together for a few hours or overnight.
  4. If using shiitake mushroom, soak it in warm water overnight best or for about twenty minutes.
  5. Cut all the vegetables into fine strips.
  6. Heat oil in skillet.
  7. Stir fry the salmon first for about two minutes (or until it changes color if it is raw).
  8. Add some salt and pepper.
  9. Then add the vegetables and cook for two minutes.
  10. Add the cornstarch to the marinade and stir to dissolve.
  11. Stir in the Shirataki Noodles and the marinade and bring to boil.
  12. Add more salt and pepper to taste.