Smoked Salmon Macaroni Shirataki Salad

Smoked Salmon Macaroni Shirataki Salad
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 package Macaroni Shirataki
  • Olive oil
  • 1 to 2 tablespoons mayonnaise
  • 4 ounce smoked salmon, shredded
  • ½ cup finely chopped orange or yellow bell pepper
  • ½ cup finely chopped celery
  • ¼ cup chopped green onions
  • 1 teaspoon salt
  • Freshly ground pepper
  • Pinch of dried dill
  • 1 tablespoon lemon juice
Instructions
  1. Drain and rinse Macaroni Shirataki very well. Place on paper towels to dry.
  2. Stir together all of the ingredients, adjusting the amounts of mayonnaise, lemon juice, salt, and pepper to taste.
  3. Serve chilled or at room temperature.
Notes
I usually double this recipe, but it is easily halved also.

 

Pork Shirataki

Pork Shirataki
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1½ pounds pork chops, sliced into thin strips
  • 1 inch fresh ginger, chopped
  • 2 cloves garlic, chopped
  • ¼ cup soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons dark sesame oil
  • 1 tablespoon honey
  • 1 teaspoon red pepper flakes, to taste
  • salt and pepper
  • 1 tablespoon cornstarch
  • 1 yellow bell pepper, sliced into strips
  • ½ medium onion, sliced into strips
  • 2 (8 ounce) packages Shirataki Noodles
Instructions
  1. Drain and rinse the Shirataki Noodles under warm water for at least 2 minutes. Place on paper towels to dry.
  2. In a medium bowl, place the first 8 ingriedents, and toss them to combined.
  3. Let it marinade for 4-5 hours, or over night, tossing every few hours.
  4. Heat a little more sesame oil in a large wok or skillet.
  5. Take the pork out of the marinade, shake off excess marinade, and stir fry in the wok or skillet; season with salt and pepper.
  6. Add the corn starch to the marinade and whisk to dissolve.
  7. Add the peppers and onions when the pork is fully cooked and stir fry for about 2 minutes.
  8. Add the Shirataki Noodles and marinade, and bring to a boil to thicken sauce.

Ratatouille Shirataki w/Rosemary VIinagrette Sauce

Ratatouille Shirataki with Rosemary VIinagrette Sauce
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • cup cider vinegar
  • 2 tablespoons Dijon-style mustard
  • 1 teaspoon minced fresh rosemary
  • 2 tablespoons olive oil
  • 1 small eggplant, peeled and diced
  • 1 small zucchini, diced
  • 1 yellow bell pepper, cored, seeded, and diced
  • 3 large roma tomatoes, seeded and diced
  • 2 large scallions, sliced
  • 2 -8 ounce packages Shirataki Noodles
  • 2 tablespoons toasted pine nuts
  • 2 tablespoons Feta cheese, crumbled
  • Garnish: Rosemary sprigs, if desired
Instructions
  1. In a medium bowl, whisk together vinegar, mustard, rosemary, and olive oil. Set aside until needed.
  2. Heat a large nonstick skillet over medium-high heat. Add eggplant, zucchini, peppers, tomatoes, and scallions. Cook, stirring frequently, until vegetables are crisp tender, about 5 minutes.
  3. Rinse and drain Shirataki Noodles. Cut into 4 inch lengths and add to vegetable mixture.
  4. Stir fry until heated through.
  5. Pour reserved sauce over mixture and toss to coat.
  6. Continue cooking until heated through, about 2 minutes.
  7. Place on serving platter and sprinkle pine nuts (almonds work well, too!) and Feta cheese over top.
  8. Garnish with rosemary sprigs if desired.
  9. Serve warm.