Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Shirataki Asian Noodle Salad

Gluten Free, keto, Paleo, Pasta, Salad, Sides, Vegan, Vegetarian

Last month I enthusiastically shared my interest in Skinny Pasta, now one of my new go-to’s for a quick lunch.  As I previously told you; these noodles are virtually calorie free, carb free, no sodium, grain free, gluten free, vegan, full of fiber, oh and they come in different shapes too!  A lot of hype for yam noodles.  However, I really do love them!

This summer I have delved deep into Shirataki noodle recipes, as there seems to a pattern forming for me.  Every weekend we have a party, bbq or guests over, that means lots of fabulous food and wine.  So, by Monday I am looking to un-do some of the weekends festivities – you know?  

I particularly like the noodle shape prepared with Asian ingredients, I like to sneak in as many vegetables as I have in the fridge, you may also call that cleaning out the vegetable bin in the fridge.  Today it was broccoli, red pepper, asparagus, red cabbage and scallions.  If you only have a big floret of broccoli and some scallions that works just as well!

I still have a package of the fettuccini shape… wondering what should I make with those?

Asian Noodle Salad

Asian Noodle Salad

Ingredients

  • 2 pkgs Shiratake "Skinny Noodles", drained and rinsed for min 1 minute, drained again
  • 2 cloves garlic, minced
  • 1-2 Tbsp grated or minced ginger
  • 1 red bell pepper, sliced thin
  • 6-8 shitake mushrooms, sliced thin
  • 2 cups broccoli florets
  • 10-12 asparagus spears, sliced
  • 4 oz precooked tofu, asian flavor (optional)
  • 1 cup red cabbage, sliced thin
  • 4 Tbsp sesame oil, divided
  • 1/4 cup gf teriyaki sauce
  • 3 Tbsp gf soy sauce
  • 1-2 Sriracha sauce
  • 4 scallions, sliced thin
  • 1/4 cup toasted sesame seeds

Instructions

  • Add to a small bowl the teriyaki sauce, soy sauce, Sriracha, 2 Tbsp of the sesame oil, garlic and ginger, whisk to combine. Set aside.
  • In a large skillet or wok over medium high heat, add 2 tablespoons of the sesame oil and heat through.
  • Add red pepper, shitake mushrooms and broccoli, cook stirring occassionaily for 3-4 mins.
  • Add asparagus, tofu (if using) and drained Shirataki noodles and continue to cook another 2-3 mins, or until the vegetables and almost cooked through.
  • Add the red cabbage and toss well.
  • Now add the teriyaki mixture, tossing the noodles and vegetables with the sauce until it is heated through well.
  • Remove to platter and scatter with the scallions and sesame seeds and serve.
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