Shirataki Noodles With Lobster Flakes And Fresh Tarragon Food

THE BEST SHIRATAKI NOODLES RECIPE (GARLIC PARMESAN)

Steps:

• Rinse shirataki noodles very well in a colander, under cool running water.
• Bring a pot of water to a boil. Add the konjac noodles and boil for 3 minutes. Rinse well again under running water.
• Pat very dry.
• Heat a large, heavy bottomed skillet over medium-high heat. Add the noodles (no oil) and stir fry for about 10 minutes, until very dry. Remove the noodles and cover to keep warm.
• Add olive oil to the skillet over medium heat. Add the minced garlic and cook for about a minute, until fragrant.
• Add the broth and cream. Increase heat to bring to simmer, then reduce heat and simmer for about 5-7 minutes, until volume is reduced by half.
• Reduce heat to low. Gradually stir in the parmesan cheese, until smooth.
• Add the noodles back to the skillet and stir to coat in sauce. Cook for 1-2 minutes, until hot. Season with salt and pepper to taste, if needed.

SHIRATAKI NOODLES

Steps:

• For the broth: Whisk the mirin, sake and soy sauce in a large measuring cup until combined. If adding the sugar, mix in until most of it is dissolved. Set aside.
• For the assembly: Rinse the noodles in a colander under cold running water until the odor is completely neutralized, 1 to 2 minutes. Drain well.
• Add the onion to the bottom of large pot or Dutch oven with a lid. Follow with the shirataki noodles. Add the bok choy, carrots, cabbage, tofu and shiitake mushrooms to the pot (pack in the ingredients as the mushrooms and greens will cook down). Carefully pour in the prepared broth.
• Bring to a boil over medium-high heat. Cover and cook until the vegetables are tender and cooked through, 4 to 6 minutes. (If you want more broth, add some water.) Uncover and add the beef on top in a single layer. Cover again and cook until the beef is cooked through, 2 to 4 minutes. (If some spots are still red/rare, feel free to ladle over hot broth from the bottom.) Serve immediately with the broth.

SHIRATAKI NOODLES WITH LOBSTER FLAKES AND FRESH TARRAGON

Steps:

• Remove the tofu noodles from the package and rinse under cool water. Set aside to drain.
• In a medium saute pan, add the vegan margarine and saute the shallot until just soft. About 2 minutes.
• Add the lobster flakes and saute for a minute longer.
• Add the sour cream and tarragon. Stir for about a minute or until the mixture is well coated.
• Sprinkle with the Romano cheese and stir again.
• Season with the salt and pepper.
• Bon Appetit!

SHIRATAKI NOODLES WITH BROCCOLI & SAUCE

Steps:

• Cut the broccoli buds into small florets, leaving as short a stem as possible and set aside.
• Cut the remaining broccoli stems into 1/2" pieces; steam the broccoli pieces, the diced onion and the garlic, in 1 cup of lightly salted water for 10 minutes or until very soft.
• Meanwhile, place shirataki noodles in a colander, rinse in water thorourghly and drain. At this point I use my kitchen scissors to cut the noodles into bite sized pieces.
• Place the chicken broth, reserved florets and shirataki noodles into a small pot and steam or boil 4 to 5 minutes, retaining the bright green color and a bit of crunch; drain liquid and reserve.
• In a food processor, puree the cooked broccoli, onion and garlic until very smooth, adding a bit of the reserved pasta broth if needed to make a smooth sauce; add feta cheese, pulse until melted; add salt & pepper to taste.
• Pour warm sauce over the shirataki noodles & broccoli and stir gently to combine; plate and sprinkle with extra feta cheese if desired.

SHIRATAKI NOODLES WITH SUN-DRIED TOMATOES

Steps:

• Re-hydrate sun-dried tomatoes.
• Rinse and drain tofu noodles. Microwave tofu noodles for one minute and drain again.
• Toss noodles with oil.
• Add chopped sun-dried tomatoes, olives and basil and toss until distributed.
• Warm noodles in microwave until temperature is desired.
• Top with fresh parm and enjoy!

EASY PESTO SHIRATAKI NOODLES

Steps:

• Rinse and drain tofu noodles very well.
• Microwave on high for 1 minute and rinse and drain again.
• You may want to pat dry with a paper towel.
• Meanwhile, heat skillet over medium-high heat.
• Add tofu noodles and saute 2 or 3 minutes until noodles appear dried.
• Add butter and pesto sauce and heat 2 or 3 more minutes until butter and pesto cover the noodles.
• Enjoy!

SESAME SHIRATAKI NOODLES

Steps:

• Heat skillet over medium-high heat. Spray with cooking spray.
• Whisk together peanut butter, soy, red pepper flakes and sesame oil. Set aside.
• Add squash slices to skillet and saute until tender.
• Add drained shirataki noodles, continue to saute until noodles are hot.
• Reduce heat and pour peanut butter mixture over noodles and squash. Cook briefly until sauce is hot and bubbly.
• Transfer to serving bowl and top with toasted sesame seeds and green onions.