TUNA CASSEROLE WITH SHIRATAKI NOODLES
Steps:
- Place green beans in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, about 5 minutes. Drain.
- Cook and stir red bell pepper and onion in a large nonstick skillet until tender, about 5 minutes. Add mushrooms; cook for 3 to 4 minutes.
- While mushrooms are cooking, drain and rinse noodles; set aside.
- Combine almond milk, cream cheese, seafood seasoning, garlic powder, and pepper in a blender; blend until smooth.
- Add greens beans, noodles, cream cheese mixture, and tuna to the mushroom mixture. Stir gently until heated through, 5 to 8 minutes.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 20.2 g, Cholesterol 38.6 mg, Fat 4.2 g, Fiber 8.7 g, Protein 29.8 g, SaturatedFat 1.7 g, Sodium 460.3 mg, Sugar 7.1 g
ALMOND PAD THAI WITH SHIRITAKI NOODLES
Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.
Provided by Kelly LeVeque
Categories HarperCollins Vegetarian Vegan Almond Broccoli Carrot Pea Bell Pepper Sesame Wheat/Gluten-Free Low Carb Quick and Healthy Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a large skillet over medium-high heat, heat the coconut oil. Add the broccoli, carrots, red pepper, and peas and sauté until tender, 6 to 8 minutes.
- Whisk the coconut aminos, almond butter, and water in a small bowl.
- Add the shirataki noodles and amino blend to the skillet and mix to incorporate. Top with the green onions and sesame seeds.
SHIRATAKI NOODLES WITH BROCCOLI & SAUCE
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
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
NOODLES WITH BROCCOLI AND PEANUT SAUCE (VEGAN AND GLUTEN-FREE)
Inspired by a recipe in The One-Dish Vegetarian by Maria Robbins, which called for fusilli pasta. Shirataki (tofu noodles) give my version extra Asian flair and a whole lot of extra protein, but you can sub rice noodles or the whole-wheat pasta of your choice. You can find shirataki in the produce refrigerator of your local health food store.
Provided by Prose
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop broccoli into bite-size pieces and steam 2-3 minutes or until tender-crisp.
- Drain and rinse shirataki. It will smell a little funky at this point. Microwave the noodles for 1 minute and drain well a second time (or else the sauce will get watered down too much).
- In a bowl large enough to hold the noodles and broccoli, whisk together the peanut butter and hot water until smooth. Add soy sauce, Worcestershire, garlic, agave, and cayenne. Taste and adjust the balance of sweet and hot flavors to your liking.
- Toss the noodles and broccoli into the sauce. Serve with peanuts, red pepper, and cilantro for garnishing, if desired.
RICE NOODLES WITH CHINESE BROCCOLI AND SHIITAKE MUSHROOMS
For a satisfying, easy meal, toss blanched Chinese broccoli, panfried shiitakes, and tender rice noodles with tamari, Asian fish sauce, vinegar, and chicken stock. Sprinkle with a spicy sesame-seed blend.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 17
Steps:
- Cover noodles with very hot water in a large bowl, and let soak 30 minutes. Drain noodles, and set aside.
- Meanwhile, bring a large pot of water to a boil. Add broccoli; cook until crisptender, about 1 minute. Drain; set aside.
- Stir together tamari, fish sauce, vinegar, sugar, and stock in a small bowl; set aside. Heat canola oil in a large nonstick skillet or a wok over medium heat until hot but not smoking. Add ginger, garlic, and mushroom caps; cook, stirring, until mushrooms are soft, about 2 minutes.
- Add tamari mixture to skillet; bring to a simmer over high heat. Stir in cornstarch mixture, and simmer 2 minutes. Add reserved noodles and broccoli, along with the scallions, and toss to coat. Drizzle with sesame oil, and toss again. Serve with red-pepper flakes, sesame seeds, and salt for sprinkling, if desired.
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