Shirataki Noodle Recipes » zucchini

Chicken-Zucchini Alfredo with Fettuccine Shirataki

Debra — Sun, 23 Oct 2011 15:31:40 +0000

Chicken-Zucchini Alfredo with Fettuccine Shirataki

Recipe type: Chicken Dishes

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Ingredients

Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts
Freshly ground pepper
1 package Fettuccine Shirataki
1 tablespoon all-purpose flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesean cheese
1/4 cup chopped fresh parsley

Instructions

Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
Meanwhile, whisk the flour and low-fat milk in a bowl.
Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds.
Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes.
Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
Cut the chicken into strips. Toss with the Fettuccine Shirataki, sauce, zucchini and parsley, adding water to loosen.

Angel Hair Shirataki Primavera

Debra — Sun, 18 Sep 2011 15:58:54 +0000

Angel Hair Shirataki Primavera

Recipe type: Vegetarian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Ingredients

1 package Angel Hair Shirataki
1 small bunch broccoli, about 1 heaping cup of florets
1 small zucchini, diced
4 asparagus spears
1/2 cup peas, fresh or frozen
1/2 cup snow peas
3 minced garlic cloves
3 Roma tomatoes, seeded and diced
12 basil leaves, chopped
4 tablespoons butter
1/4 cup chicken broth (use vegetable broth for vegetarian option)
1/2 cup heavy cream
1/2 cup grated parmesan cheese
Salt

Instructions

Get a large pot of water boiling. Salt it well. It should taste like the sea.
Fill a large bowl with ice water.
Boil the broccoli for 1 minute.
Add the asparagus and boil another minute.
Add the snow peas and boil for 30 more seconds. Remove all the vegetables and plunge them into the ice water. Once they’re cool, drain in a colander.
Drain and rinse Angel Hair Shirataki very well. Place on paper towels to dry.
In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and zucchini and sauté 1 minute.
Add the diced tomatoes and sauté another 2 minutes, stirring often.
Pour in the chicken or vegetable broth and turn the heat to high to bring it to a boil.
Add the cream and toss in all the vegetables younboiled, plus the peas. Stir to combine.
Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.
Add the parmesan cheese and stir to combine. If the sauce seems too thick – it should be pretty thick, but not pastey – add some more chicken broth, cream or water.
Transfer the Angel Hair Shirataki with tongs into the sauce and stir to combine. Add the basil now, and taste for salt. Add salt if needed.
Grind some black pepper over everything and serve immediately.

Angel Hair Shirataki Noodle Primavera

Debra — Tue, 08 Dec 2009 13:00:51 +0000

Angle Hair Shirataki Noodle Primavera

Recipe type: Side Dish, Vegetarian

Prep time: 5 mins

Cook time: 3 mins

Total time: 8 mins

Ingredients

1-8 ounce package Angel Hair Shirataki
1 cup assorted chopped veggies such as broccoli, zucchini and red bell peppers
2 tablespoons fat free or light cream cheese
1 tablespoon reduced fat parmesan grated topping
salt and pepper to taste

Instructions

Rinse and drain shirataki noodles thoroughly and put into a bowl.
Microwave for 1 minute and then drain again and dry well.
Cut noodles into 6-8 inch lengths. put noodles back into the bowl.
Add cream cheese and veggies.
Microwave for an additional 2 minutes stopping to mix half way through.
Add parmesaen cheese and mix again.
Add salt and pepper to taste.

Ham and Zucchini With Shirataki Noodles

Debra — Tue, 01 Dec 2009 13:54:37 +0000

Ham and Zucchini With Shirataki Noodles

Recipe type: Pork

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Ingredients

8 ounces Shirataki Noodles
2 teaspoons butter
1 medium white onion thinly sliced
3 cups cooked ham
4 small zucchini cut julienne
1 medium bell pepper cut into small strips
1/8 teaspoon freshly ground black pepper
1/4 cup sour cream
1/4 cup plain yogurt
1 teaspoon poppy seeds

Instructions

Drain and rinse Shirataki Noodles under warm water.
Heat butter in skillet then cook onion in butter stirring until tender.
Stir in ham, zucchini, bell pepper and pepper.
Cover and cook over medium for 8 minutes stirring occasionally until crisp tender.
Stir in sour cream, yogurt and poppy seeds.
Heat through and serve on a bed of Shirataki Noodles.

Zucchinni Pancakes with Tofu Shirataki Noodles

Debra — Sat, 07 Nov 2009 13:56:50 +0000

Zucchinni Pancakes with Tofu Shirataki Noodles

Recipe type: Vegetarian

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Ingredients

1 – 8 ounce package Tofu Shirataki Noodles
2 large eggs, beaten
1/2 cup biscuit mix
1/2 teaspoon salt
1/4 teaspoon pepper
1/4cup green onions or scallions, chopped
2 cups zucchini, shredded
2 tablespoons butter or oil

Instructions

Drain and rinse Tofu Shirataki Noodles very well. Place on paper towels to dry and set aside.
Cut into 2-3 inch lengths.
Combine eggs, biscuit mix and seasoning in a bowl.
Stir in Tofu Shirataki Noodles , green onions and zucchini.
Heat a flat skillet over medium heat, add one tablespoon butter.
When hot, scoop 1/3 cup mixture at a time onto the skillet, as for pancakes.
Cook until underside is golden. Flip over and cook the other side.
Place on a platter and keep warm.
Make more pancakes with remaining butter and batter mixture.
Makes about six 4-inch pancakes.
Serve with a dollop of sour cream or salsa if desired.

Salmon over Shirataki Noodles

Debra — Mon, 02 Nov 2009 12:21:57 +0000

Salmon over Shirataki Noodles

Recipe type: Seafood

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Ingredients

4 salmon fillets or chicken if you prefer
1-2 packages (8 ounce) Shirataki Noodles
6 cloves fresh garlic, minced
1 teaspoon finely grated ginger
1 smallish zucchini, cut in matchsticks
1 yellow summer squash, cut in matchsticks
2 ounces pine nuts
Dash of cayenne pepper
Cooking oil like canola

Instructions

Rinse the Shirataki Noodles in cold water, set aside.
Place pine nuts in a sauté or frying pan on med-high heat. Toss pan to keep them moving and brown them on several sides.
Remove nuts from pan and turn the heat to low.
Place garlic and ginger along with 2 tablespoons of oil and let sweat 10 minutes.
Cut up Shirataki Noodles in several places to more of a manageable length.
Preheat broiler.
Rub salmon with oil, salt & pepper. Broil skin side down until they are cooked most of the way through. Turn off and keep warm.
Turn the heat up on your ginger and garlic, add the 2 squashes and stir-fry for 2 minutes.
Add pine nuts back in and most of your Shirataki Noodles. Reserve a small handful of the Shirataki Noodles for the salad.
Toss everything together, if it starts to stick, add more oil.
Salt and pepper to taste and it’s done.
I put the Shirataki Noodles in the center of the plate and top it with a salmon fillet.
If you like raw green onion, that’s nice to have sprinkled on top.

Ratatouille Shirataki w/Rosemary VIinagrette Sauce

Debra — Mon, 02 Nov 2009 12:05:04 +0000

Ratatouille Shirataki with Rosemary VIinagrette Sauce

Recipe type: Vegetarian

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

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

In a medium bowl, whisk together vinegar, mustard, rosemary, and olive oil. Set aside until needed.
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.
Rinse and drain Shirataki Noodles. Cut into 4 inch lengths and add to vegetable mixture.
Stir fry until heated through.
Pour reserved sauce over mixture and toss to coat.
Continue cooking until heated through, about 2 minutes.
Place on serving platter and sprinkle pine nuts (almonds work well, too!) and Feta cheese over top.
Garnish with rosemary sprigs if desired.
Serve warm.

Fettuccine Shirataki Peanut Thai Stir Fry

Debra — Mon, 26 Oct 2009 03:25:39 +0000

Fettuccine Shirataki Peanut Thai Stir Fry

Recipe type: Seafood

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Ingredients

2 ( 8 ounce ) packages Fettuccine Shirataki
3 tablespoons peanut oil
1 teaspoon chopped garlic
1 teaspoon chopped fresh ginger
2 eggs, beaten
8 ounces shelled raw medium shrimp
1 cup shredded carrots
1/2 cup thin slivers green onions
1 cup thin slivers zucchini
1/2 cup Sweet & Spicy Peanut Sauce
2 tablespoons chopped roasted peanuts fresh mint or basil leaves for garnish (optional)

Instructions

Drain and wash Fettuccine Shirataki for one minute. Cut into 3-4 inch lengths.
In a non-stick skillet, toss Fettuccine Shirataki over medium-high heat until dry. Set aside.
Heat 1 tablespoon oil in large skillet. Add garlic and ginger. Cook for a few seconds, add beaten eggs and make into an omelet.
Remove to a plate, then cut into 1/2-inch wide strips. Set aside.
Heat 2 tablespoons oil in skillet. Add shrimp, stir-fry until pink. Remove to omelet plate.
Stir-fry vegetables in skillet 3 minutes.
Add Fettuccine Shirataki , stir-fry 2 minutes.
Stir in sauce. Add egg and shrimp, heat through.
Serve garnished with chopped peanuts and fresh herbs.

Shirataki Noodle Salad w/ Creamy Italian Dressing

Debra — Mon, 12 Oct 2009 22:22:20 +0000

Shirataki Noodle Salad with Creamy Italian Dressing

Recipe type: Salads

Prep time: 15 mins

Total time: 15 mins

Ingredients

8 ounces creamy Italian dressing
1 tablespoon lemon juice
4 tablespoons water
1/2 teaspoon oregano flakes
1/2 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

Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
*Vegetables can include all or some of the following: broccoli or cauliflower florets, fresh tomatoes, carrots, sweet pepper, green onion, zucchini or summer squash.
To make the dressing, put all ingredients in a large decanter, mixing well. Refrigerate.
Toss Shirataki Noodles with vegetables and tuna, chicken or seafood.
Add a little more dressing.
Serve on lettuce-lined plates.

Shirataki Noodle Shrimp Salad

Debra — Thu, 01 Oct 2009 00:36:52 +0000

Shirataki Noodle Shrimp Salad

Recipe type: Salads

Prep time: 35 mins

Total time: 35 mins

Ingredients

1 pound ( 2-8 ounce packages) Shirataki Noodles
1 cup shrimp — cooked or tuna– flaked
1/3 cup green pepper — diced
1/4 cup carrots — sliced
1/2 cup zucchini — sliced
1/3 cup worcestershire
1/3 cup mayonnaise

Instructions

Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
In a mixing bowl, combine Shirataki Noodles, shrimp or tuna, bell pepper, carrots and zucchini.
Add worcestershire, mayonnaise, salt and pepper and toss lightly to combine.
Refrigerate at least 30 minutes before serving.