Shirataki Noodles Food

SHIRATAKI NOODLES

Shirataki Noodles image

Shirataki noodles (also known as konjac) are gluten-free noodle alternatives that are neutral in flavor, slightly chewy and come in different styles of thickness, such as spaghetti and fettucine. Though they are typically packaged as ready to eat, I prefer to cook them in a sweet and savory broth, since the noodles absorb flavor well. This recipe is no-fuss: put everything in a pot and cook them on the stovetop for about ten minutes. I've included vegetables I feel are complementary to the noodles and broth, but feel free to use whatever combination you like.

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2/3 cup mirin
2/3 cup sake
2/3 cup soy sauce
1 tablespoon granulated sugar, optional
Two 8-ounce packages shirataki noodles, spaghetti or fettucine-style
1/2 medium onion, thinly sliced
8 ounces bok choy or other leafy greens, quartered lengthwise
8 ounces medium carrots, peeled and sliced on a bias
1/4 napa cabbage (about 8 ounces), chopped into 1-inch pieces
8 ounces medium or firm tofu, drained and cut in 1/4-inch blocks
8 ounces shiitake mushrooms, stemmed and thinly sliced
1 pound thinly sliced beef (see Cook's Note)

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 BROCCOLI & SAUCE

Shirataki Noodles With Broccoli & Sauce image

This is an inspiration from Sugarpea and her recipe: Bowtie Pasta with Broccoli and Broccoli sauce. If you're trying to loose weight, are on a low carb diet or just trying to eat healthier check out House Foods Shirataki noodles. What a great alternative to pasta. It's quick to fix, so good for you and tastes GREAT! UPDATE: I made a couple of modifications to this recipe to make a LOT less fat and more healthy thanks to my reviewer.

Provided by Miss Annie in Indy

Categories One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb broccoli
1 cup water
1 cup nonfat chicken broth
8 ounces shirataki noodles
1/2 cup onion (thick diced)
3 garlic cloves (or to taste)
1/2 cup reduced-fat feta cheese (or fat free)
salt and pepper

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.

Nutrition Facts : Calories 103.1, Fat 1, SaturatedFat 0.1, Sodium 324.6, Carbohydrate 20.7, Fiber 6.6, Sugar 5.7, Protein 7.4

EASY PESTO SHIRATAKI NOODLES

Easy Pesto Shirataki Noodles image

Pesto with Noodles :) I use a pre-made pesto and put this together for myself as a quick and light lunch. One package pesto adds 40 calories to this dish. Could also be doubled or quadrupled for a family meal or side dish.

Provided by Brooke the Cook in

Categories < 15 Mins

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 (8 ounce) package tofu shirataki noodles, spaghetti shaped
1 teaspoon butter
1 -2 tablespoon pesto sauce (I use a pre-made frozen pesto, fresh is best!)

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!

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