Ham and Zucchini With Shirataki Noodles

Ham and Zucchini With Shirataki Noodles
Recipe type: Pork
Prep time: 
Cook time: 
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  • 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
  • ⅛ teaspoon freshly ground black pepper
  • ¼ cup sour cream
  • ¼ cup plain yogurt
  • 1 teaspoon poppy seeds
  1. Drain and rinse Shirataki Noodles under warm water.
  2. Heat butter in skillet then cook onion in butter stirring until tender.
  3. Stir in ham, zucchini, bell pepper and pepper.
  4. Cover and cook over medium for 8 minutes stirring occasionally until crisp tender.
  5. Stir in sour cream, yogurt and poppy seeds.
  6. Heat through and serve on a bed of Shirataki Noodles.

Zucchinni Pancakes with Tofu Shirataki Noodles

Zucchinni Pancakes with Tofu Shirataki Noodles
Recipe type: Vegetarian
Prep time: 
Cook time: 
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  • 1 - 8 ounce package Tofu Shirataki Noodles
  • 2 large eggs, beaten
  • ½ cup biscuit mix
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼cup green onions or scallions, chopped
  • 2 cups zucchini, shredded
  • 2 tablespoons butter or oil
  1. Drain and rinse Tofu Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Cut into 2-3 inch lengths.
  3. Combine eggs, biscuit mix and seasoning in a bowl.
  4. Stir in Tofu Shirataki Noodles , green onions and zucchini.
  5. Heat a flat skillet over medium heat, add one tablespoon butter.
  6. When hot, scoop ⅓ cup mixture at a time onto the skillet, as for pancakes.
  7. Cook until underside is golden. Flip over and cook the other side.
  8. Place on a platter and keep warm.
  9. Make more pancakes with remaining butter and batter mixture.
  10. Makes about six 4-inch pancakes.
  11. Serve with a dollop of sour cream or salsa if desired.

Salmon over Shirataki Noodles

Salmon over Shirataki Noodles
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
  • 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
  1. Rinse the Shirataki Noodles in cold water, set aside.
  2. 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.
  3. Remove nuts from pan and turn the heat to low.
  4. Place garlic and ginger along with 2 tablespoons of oil and let sweat 10 minutes.
  5. Cut up Shirataki Noodles in several places to more of a manageable length.
  6. Preheat broiler.
  7. Rub salmon with oil, salt & pepper. Broil skin side down until they are cooked most of the way through. Turn off and keep warm.
  8. Turn the heat up on your ginger and garlic, add the 2 squashes and stir-fry for 2 minutes.
  9. Add pine nuts back in and most of your Shirataki Noodles. Reserve a small handful of the Shirataki Noodles for the salad.
  10. Toss everything together, if it starts to stick, add more oil.
  11. Salt and pepper to taste and it’s done.
  12. I put the Shirataki Noodles in the center of the plate and top it with a salmon fillet.
  13. If you like raw green onion, that’s nice to have sprinkled on top.