Ratatouille Shirataki w/Rosemary VIinagrette Sauce

Ratatouille Shirataki with Rosemary VIinagrette Sauce
Recipe type: Vegetarian
Prep time: 
Cook time: 
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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.

Fettuccine Shirataki Peanut Thai Stir Fry

Fettuccine Shirataki Peanut Thai Stir Fry
Recipe type: Seafood
Prep time: 
Cook time: 
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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
  • ½ cup thin slivers green onions
  • 1 cup thin slivers zucchini
  • ½ cup Sweet & Spicy Peanut Sauce
  • 2 tablespoons chopped roasted peanuts fresh mint or basil leaves for garnish (optional)
Instructions
  1. Drain and wash Fettuccine Shirataki for one minute. Cut into 3-4 inch lengths.
  2. In a non-stick skillet, toss Fettuccine Shirataki over medium-high heat until dry. Set aside.
  3. Heat 1 tablespoon oil in large skillet. Add garlic and ginger. Cook for a few seconds, add beaten eggs and make into an omelet.
  4. Remove to a plate, then cut into ½-inch wide strips. Set aside.
  5. Heat 2 tablespoons oil in skillet. Add shrimp, stir-fry until pink. Remove to omelet plate.
  6. Stir-fry vegetables in skillet 3 minutes.
  7. Add Fettuccine Shirataki , stir-fry 2 minutes.
  8. Stir in sauce. Add egg and shrimp, heat through.
  9. Serve garnished with chopped peanuts and fresh herbs.

Shirataki Noodle Salad w/ Creamy Italian Dressing

Shirataki Noodle Salad with Creamy Italian Dressing
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 8 ounces creamy Italian dressing
  • 1 tablespoon lemon juice
  • 4 tablespoons water
  • ½ teaspoon oregano flakes
  • ½ 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
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. *Vegetables can include all or some of the following: broccoli or cauliflower florets, fresh tomatoes, carrots, sweet pepper, green onion, zucchini or summer squash.
  3. To make the dressing, put all ingredients in a large decanter, mixing well. Refrigerate.
  4. Toss Shirataki Noodles with vegetables and tuna, chicken or seafood.
  5. Add a little more dressing.
  6. Serve on lettuce-lined plates.