Shirataki Noodles Shrimp Pad Thai

Fettuccine Shirataki Shrimp Pad Thai
Recipe type: Seafood / Side Dish
Prep time: 
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Ingredients
  • 6 tablespoons Heinz ketchup
  • 1 tablespoon Splenda
  • 1 teaspoon white vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon arrowroot starch
  • 2 teaspoons chili paste, or to taste
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 2 cups fresh bean sprouts
  • 1 /2 pound cooked baby shrimp, thawed if frozen, well drained
  • 2 8-ounce packages Fettuccine Shirataki
  • ½ cup thinly sliced on the diagonal green onion
  • 2 tablespoons finely chopped roasted, unsalted peanuts
  • 4 sprigs of cilantro for garnishing
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. To make sauce, combine ketchup, Splenda, vinegar, soy sauce, fish sauce, arrowroot and chili paste.
  3. Heat oil in large frying pan or wok over high heat. Add garlic and fry until it turns pale gold.
  4. Add eggs and scramble until almost set.
  5. Add bean sprouts and shrimp. Stir-fry until heated through.
  6. Add sauce and cook until it boils.
  7. Add Fettuccine Shirataki and green onion.
  8. Stir-fry until piping hot.
  9. Transfer to platter; sprinkle with peanuts and garnish with cilantro. Makes four side or two main course servings.

Shirataki Noodles and Cabbage Salad

Shirataki Noodles and Cabbage Salad
Recipe type: Salads
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Ingredients
  • 1 pound Shirataki Noodles
  • 3 cups finely shredded cabbage
  • ½ cup thinly sliced celery
  • ½ cup finely shredded Cheddar
  • ½ cup diced carrot
  • ¼ cup vegetable oil
  • 2 tablespoons white vinegar
  • 2 teaspoons seasoned salt
  • ½ teaspoon dry mustard
  • ¼ teaspoon white pepper
  • paprika
Instructions
  1. As always, drain Shirataki Noodles and rinse twice. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
  2. In large bowl combine Shirataki Noodles, cabbage, celery, cheese,and carrot.
  3. In small bowl blend oil, vinegar, seasoned salt, dry mustard, and pepper.
  4. Add to pasta mixture; toss to coat.
  5. Chill thoroughly. Toss gently and sprinkle with paprika before serving.

Shirataki Noodles and Broccoli Salad

Shirataki Noodles and Broccoli Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound package Shirataki Noodles
  • 1½ cup frozen broccoli cuts -- thawed and cooked
  • ½ cup onions -- chopped
  • 2 cloves garlic -- chopped fine
  • 2 cup frozen green peas -- thawed
  • ½ cup bell peppers -- chopped
  • 8 ounces mushrooms -- sliced
  • ¼ cup parsley
  • 3 tablespoons white vinegar
  • 3 tablespoons lemon juice
  • 1 tablespoon prepared mustard
  • 1 teaspoon olive oil
  • 2 teaspoon salt
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
Instructions
  1. Drain and rinse Shirataki Noodles with cold water, and rinse again.Place on paper towels to dry and set aside.
  2. In a large pot, cook broccoli in boiling water until crisp yet tender, about 4 minutes. Drain and add to Shirataki Noodles.
  3. Add onions, garlic, peas, bell peppers, mushrooms, and parsley to Shirataki Noodles.
  4. To prepare dressing, combine vinegar, lemon juice, mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper in a mixing bowl.
  5. Pour dressing over Shirataki Noodles mixture and toss gently until well mixed.