Archive for the ‘Shirataki Noodle Recipes’ Category

Gluten Free Chicken Noodle Soup Recipe

These days, many people have a gluten intolerance of some kind, whether they have celiacs, wheat allergy or IBS. For those who do, eating gluten causes symptoms from mild to potentially life threatening. The fact is, even those of us who don’t have a gluten intolerance can benefit eating less gluten because, as the name suggests, gluten acts as a ‘glue’ or ‘binding’ agent. Research shows that too much gluten in the diet may result in digestive issues and constipation. So I thought I’d add my gluten free chicken noodle soup recipe to the blog.

What is Gluten?

Gluten (Latin for “glue”) is a protein composite found in foods produced from wheat, barley and rye.

So here is my gluten free chicken noodle soup recipe and as the bonus chicken and sweet corn soup recipe.

Gluten Free Chicken Noodle Soup Recipe

image of gluten free chicken noodle soup

Ingredients:

6 cups water
1 roast chicken carcass or 4oz chicken pieces
1 onion chopped (optional)
4 stalks celery chopped (optional)
1 carrot sliced (optional)
Sea salt and pepper to taste
6 scallions (spring onions)
Red onion rings
Basil leaves
3 packets of shirataki noodles

If you don’t want to make your own stock you can purchase ready made chicken stock. Be careful because some stock brands are not gluten free. See this handy guide to gluten free stock brands.

The noodles in this soup are Japanese Shirataki noodles made from 97% water and 3% soluble fiber. They have a chewy texture like rice noodles. But they are ideal for weight loss diets because our bodies can’t convert fiber into energy which in effect, makes the noodles calorie free.

NOTE: I like to use a roast chicken carcass as the stock base. There is often plenty of meat left on the carcass so there is no point wasting it.

Method:

  1. Place chicken carcass or pieces in a pot/pan with the water.
  2. Add onion, celery and carrot (Optional: only added for flavor.
  3. Add salt and pepper to taste.
  4. Place pot/pan on the stove and bring to boil. Turn it down to a simmer and simmer for at least one hour.
  5. Transfer stock to another container using a colander to drain bones/chicken and vegetables.
  6. Strip any remaining chicken from the bones. Chop if necessary. It shouldn’t be necessary if you are using a roast chicken carcass.
  7. Pour the stock (minus the vegetables) back into the pot/pan.
  8. Add the chicken meat. You may also chop the vegetables and add them if you wish.
  9. Drain and rinse shirataki noodles and add to stock.
  10. Return stock to the boil and simmer for at least ten minutes to allow the noodles to absorb the flavor of the stock.
  11. Garnish with chopped scallions, red onion rings, basil and ground black pepper.

Okay, so I promised to provide you with the recipe for chicken and sweetcorn soup in addition to my gluten free chicken noodle soup so here are a couple of additional steps to do this.

  1. Cook stock as in the gluten free chicken noodle soup recipe above, minus the vegetables.
  2. Put one cup of sweet corn kernels through the food processor to chop roughly.
  3. Add chopped corn to stock.
  4. Beat one or two eggs and stir into stock while boiling.
  5. Add noodles and simmer for ten minutes to allow noodles to absorb the flavor of the stock.
  6. Serve sprinkled with chopped scallions as above.

If you liked my gluten free chicken noodle soup recipe, take at look at some of my other Shirataki noodle recipes Please note: Not all of these recipes are gluten free so some may need to be adjusted to bring them in line with a gluten free diet.

Shirataki Noodle Recipes – Kale Salad with Shirataki

Here is the latest addition to our shirataki noodle recipes, a quick, yummy vegetarian meal high in protein, omega 3, fiber and nutrients. And it’s tasty too!

In the event that you have came here searching for a kale salad recipe and don’t know what shirataki noodles are. Shirataki noodles are a Japanese noodle made from 97% water and 3% soluble fiber. The beauty of these noodles is that they are effectively calorie free because they contain no USABLE calories. What does this mean? Well, you know that water has no calories and these noodles are 97% water. Fiber is classed as a carb. Traditional carbs contain 4 calories per gram. But the human body can’t digest fiber or convert it to energy which makes those calories unusable. Therefore, shirataki noodles do not provide energy to the body. So they make a good option to normal noodles for people who want to restrict carbs or lose weight. They are very filling so they are a great way to fill out a meal without overloading on calories.

shirataki noodle recipes - photo of kale salad

Shirataki Noodle Recipes – Kale Salad

Ingredients:

I bunch of Kale (or silverbeet is nice if you can’t find kale)
2 teaspoons of Extra virgin olive oil
Sea Salt and pepper to taste
1 Avocado
1/2 a white onion
1 Punnet of Cherry tomatoes (or a handful of chopped sun dried tomatoes is a yummy alternative)
Juice of 1/2 a lemon
1 tablespoon of chia seeds
1 teaspoon of honey (optional)
3 oz (90g) Fetta cheese
3 packets of shirataki noodles

Method:

  1. Rinse shirataki noodles well and put aside
  2. Wash kale/silverbeet and break away from central stalk, chop into fine strips
  3. Sprinkle with two teaspoons of extra virgin olive oil
  4. Add sea salt (ground or flakes) and pepper to taste
  5. Massage oil and salt into the kale
  6. Peel and cube avocado
  7. Slice white onion into slivers then chop a couple more times
  8. Add avocado, onion and tomatoes to kale
  9. Squeeze lemon juice over the top
  10. Drizzle on the honey
  11. Crumble in fetta cheese
  12. Add chia seeds
  13. Combine well and serve on a bed of shirataki noodles.

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Shirataki Noodle Recipes – Thai Drunken Noodles

Thai Drunken Noodles

Ingredients:

Like your food spicy? Try this lovely Thai recipe made with shirataki noodles. If you would like more shirataki noodle recipes visit Shirataki Noodle Recipes

Shirataki Noodle Recipes – Thai Drunken Noodles

4 tablespoons of Tamari (gluten free, reduced sodium soy sauce)
2 1/2 tablespoons of lime juice
1 tablespoon of light brown sugar
2 tablespoons of Sriracha sauce (Thai hot sauce)
1 tablespoon of Grapeseed oil
2 tablespoons chopped Jalapeno chili
3 cloves garlic minced (1 tablespoon)
1 onion, sliced(1 cup)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 x 7oz bags of miracle noodles or Miracle noodle Fettucine
Half a cup of fresh basil leaves, torn

Method:

1. Open Miracle Noodles and drain packing water. Boil for 60 seconds, drain again, pat dry with paper kitchen towel or small hand towel. If you prefer shorter pieces cut with scissors. Set aside.

2. Combine Tamari, lime juice, brown sugar and sriracha in bowl and whisk together, set aside.

3. Heat oil in a wok over medium high heat.
Add jalapeno and garlic, and cook 1 minute.
Add onion, bell peppers and stir fry 5 minutes.
Add tamari mixture and shirataki and simmer for 3-5 minutes, then toss with basil.

Delicious!!

NOTE: If you don’t like extra spicy food you could substitute the Sriracha sauce for some sweet chili sauce and Jalapeno chili for milder chillies.

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Shirataki Noodle Recipes – Shirataki Hokkein Mee

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This recipe is a variation of the very popular, tasty ‘Hokkien Mee’ noodles you can find on the streets of Kuala Lumpur in Malaysia. The only difference from the authentic Asian recipe is the addition of shirataki miracle noodles, instead of tradtional hokkien noodles, but it still tastes just as great.

1 packet shirataki noodles, drained, rinsed well and microwaved on high for 1 minute
80g lean pork, sliced thinly
10 green prawns, shelled and deveined
10 calamari rings, rinsed
½ cup shredded Chinese cabbage
2 large leaves of Chinese mustard greens, sliced
1 red chilli, seeds removed, thinly sliced
4 cloves garlic, crushed
1 cup water
3 tablespoons soy sauce
1 teaspoon fish sauce
1 teaspoon cornflour
½ teaspoon sugar
Salt and pepper to taste

Prepare your shirataki noodles, by draining them from the packet and rinsing them well in water. Place them in a bowl and microwave on high for one minute. Leave to one side.

Mix together the water, soy sauce, fish sauce, cornflour and sugar in a bowl. Add a pinch of salt and pepper. This will form the sauce.

Heat the oil in a large pan and cook garlic for 2 minutes. Add the sliced pork and cook for another minute. Add the prawns and calamari and pour the sauce mixture into the pan. Cover the pan and allow to simmer for a minute so the sauce begins to bubble

Add the remaining vegetables to the pan and add the shirataki noodles. Stir fry well until the noodles begin to soak up the sauce. Serve immediately.

You will find this popular recipe provides shirataki noodles a truly authentic Asian flavor that tastes delicious. With tasty food like this, you won’t even think you’re on a diet.

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Shirataki Noodle Recipes – Singapore Seafood Stirfry

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This recipe tastes just like a regular Singapore noodles dish from an Asian take-out store. It’s quick and easy to make and it’s very low in calories.

Remember, it’s fine to replace any of the vegetable options with others to suit your preferences. You can also replace the prawns with all chicken, or even pork, if you prefer.

3 shallots, chopped
1 packet shirataki miracle noodles (prepared, as above)
10 oz (300g) peeled green (raw) prawns
10 oz (300g) chicken breast fillet, sliced thinly
½ bunch bok choy (or spinach)
1 red pepper, thinly sliced with seeds removed
1 tablespoon rice wine
¼ cup light soy sauce
1 tablespoon grated ginger
¼ cup vegetable oil
1 tablespoon curry powder
¼ chicken stock
¼ teaspoon finely chopped coriander

Mix together the prawns, chicken, rice wine, half the chicken stock, 1 tablespoon of soy sauce and half of the ginger in a bowl until all ingredients are well combined. You will need to cover the bowl with plastic wrap and allow the ingredients to marinate for about half an hour. During this time, prepare your noodles.

When you’ve marinated the ingredients long enough, heat 1 tablespoon of oil in a pan and cook the prawn/chicken mixture until everything is just cooked through. Remove the ingredients back into a bowl and wipe the pan clean.

Add another 1 tablespoon of oil to the pan and heat. Add the curry powder and red pepper slices, shallots and ginger. When the shallots have softened, return the prawn/chicken mixture back to the pan and add the remaining soy sauce and the chicken stock.

Stir fry for 1 minute and then add the noodles to the pan. Stir them through to be sure they are coated with the sauce/marinade mixture. Sprinkle coriander through the noodles and serve immediately.

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