Shirataki Noodle Shrimp Salad

Shirataki Noodle Shrimp Salad
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 pound ( 2-8 ounce packages) Shirataki Noodles
  • 1 cup shrimp -- cooked or tuna-- flaked
  • ⅓ cup green pepper -- diced
  • ¼ cup carrots -- sliced
  • ½ cup zucchini -- sliced
  • ⅓ cup worcestershire
  • ⅓ cup mayonnaise
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. In a mixing bowl, combine Shirataki Noodles, shrimp or tuna, bell pepper, carrots and zucchini.
  3. Add worcestershire, mayonnaise, salt and pepper and toss lightly to combine.
  4. Refrigerate at least 30 minutes before serving.

Shirataki Noodles and Vegetable Salad

Recipe: Shirataki Noodles and Vegetable Salad
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 4 (8 ounce) packages Shiritaki Noodles
  • 6 green onions -- thinly sliced
  • 2 small zucchini -- thinly sliced
  • 2 cups frozen broccoli and cauliflower,thawed and drained
  • 1½ cups thinly sliced carrots -- parboiled
  • 1 cup thinly sliced celery
  • ½ cup frozen peas -- thawed
  • 2 (1/4 ounce) can sliced ripe -- olives, drained
  • 1 (6 ounce) jar marinated artichoke hearts,drained and quartered
  • DRESSING:
  • ½ cup mayonnaise
  • ½ cup bottled Italian salad dressing
  • ½ cup sour cream
  • 1 tablespoon prepared mustard
  • ½ teaspoon dried Italian seasoning
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. In a large bowl, combine Shirataki Noodles, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts.
  3. In a small bowl, combine dressing ingredients; mix well.
  4. Pour over Shirataki Noodles and vegetables and toss.
  5. Cover and refrigerate for at least 1 hour.

Shirataki Noodles w/ Chicken and Pesto

Shirataki Noodles with Chicken and Pesto
Recipe type: Chicken Dishes / Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Noodles
  • 1 cup olive oil
  • ¼ cup fresh pesto sauce
  • ½ teaspoon seasoned salt
  • 1 pound chicken breasts,skinned,bone
  • 1 sliced blanched zucchini
  • ⅓ cup fresh lemon juice
  • 1 egg yolk
  • ½ teaspoon white pepper
  • ½ cup pine nuts
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. In a medium bowl,place oil,lemon juice,pesto sauce,egg yolk,seasoned salt and pepper. Whisk together until well blended.
  3. Reserve ¼ cup mixture.
  4. Broil chicken breast halves on both sides until tender.
  5. Slice chicken, crosswise, into 1 inch wide strips.
  6. Toss remaining oil mixture with noodles and zucchini.
  7. Arrange on a serving platter.
  8. Place chicken slices over Shirataki Noodles ; sprinkle with pine nuts.
  9. Pour reserved oil mixture over salad.
  10. Serve immediately or chill.