Shirataki Noodles With Lobster Flakes And Fresh Tarragon Recipes

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.

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!

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.

Steps:

• In a medium bowl, place the first 8 ingredients, and toss them to combined.
• Let it marinade for 4-5 hours, or over night, tossing every few hours.
• Heat a little more sesame oil in a large wok or skillet.
• Take the pork out of the marinade, shake off excess marinade, and stir fry in the wok or skillet; season with salt and pepper.
• Add the corn starch to the marinade and whisk to dissolve.
• Add the peppers and onions when the pork is fully cooked and stir fry for about 2 minutes.
• Add the noodles and marinade, and bring to a boil to thicken sauce.

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.

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!