Just 4 u
Testimonial
As a Nutritionist, I wanted to let you know how pleased I am with your Shirataki
noodles. I recommend them to all of my clients because of their delicious taste and
easy-to-prep directions. Every time I open a bag of Shirataki noodles, I know they’ll
taste exceptional. Many of my clients and I suffer from gluten and dairy
intolerance; your noodles have truly changed our lives! Thank you, Shirataki for
providing my clients and I with a scrumptious, healthy solution to our longing for
pasta!
Recipes
Lemon Smoked Salmon Pasta
Ingredients
• 2 bags Shirataki Spaghetti Tofu Noodles
• ½ lb. thin to medium asparagus, trimmed and cut diagonally into 2 inch pieces
• 2 scallions, slivered
• ½ cup Greek plain yogurt
• ½ lemon, squeezed
• Dash of fresh ground pepper
• Dash of cumin
• Handful of fresh cilantro
• ¼ lb. thinly sliced smoked salmon, cut crosswise into thin strips
Directions
• Drain Shirataki noodles and cook per directions on package.
• Blanch the asparagus until crisp and tender, approximately 2 minutes. Drain and
set aside.
• In a large bowl, combine lemon juice and Greek yogurt. Mix well; stir in scallions,
black pepper and cumin.
• Drain pasta with the asparagus then toss with Greek yogurt mixture.
• Serve hot or cold. Top each serving with sliced salmon and fresh cilantro.
• Enjoy!
Mint and Zucchini Fettuccini Bake
Ingredients
• Zest of one lemon
• 4 bags of Shirataki Fettuccini Tofu Noodles
• 2 cups zucchini, peeled and sliced into quarter sized pieces
• 2 cups fresh spinach
• 1 ½ cups Greek plain yogurt
• 2 cloves garlic, chopped
• ¼ cup fresh mint, chopped
• 1/3 cup Kalamata olives
• ¼ cup macadamia nuts, toasted
• 1 egg
• 1 tsp. honey
• 2 Tbsp. balsamic vinegar
• Salt and pepper, to taste
Directions
• Preheat the oven to 400 degrees. Spray a baking dish with cooking spray. Set
aside.
• Cook fettuccini according to directions on package. Add zucchini and spinach for
a quick blanch. Carefully drain and run cold water over the spinach, zucchini and
pasta. Be sure to rid of any excess water. Set aside.
• In a large bowl, combine egg, yogurt, garlic, balsamic vinegar, honey and the
juice and zest the lemon. Whisk well.
• Add the zucchini, pasta and spinach mixture to the yogurt mixture and mix well.
Slowly add in toasted macadamia nuts.
• Transfer mixture into your baking dish; sprinkle with chopped Kalamata olives
and bake for 30 minutes.
• Serve warm or cool; top with fresh mint.
• Enjoy!
Broccoli and Pesto Angel Hair
Ingredients
• 2 packages Shirataki Angel Hair Tofu Noodles
• 2 cups broccoli, cut into small florets
• 1/3 cup pecans
• 2 Tbsp. Parmesan cheese
• ½ clove garlic
• Juice and zest of 1 orange
• 2 Tbsp. olive oil
• 2 cups fresh spinach
• ½ cup fresh basil
• Salt and pepper, to taste
Directions
• Cook pasta according to directions on package. Drain and set aside to rid of
excess water. Add fresh spinach and mix well to ensure spinach wilts.
• Blanch the broccoli in a pot of boiling water for 60 seconds. Drain and run under
cool water.
• In a food processor, add pecans, basil, 1 cup cooked broccoli, Parmesan, garlic,
orange juice and zest and salt and pepper. Slowly add in olive oil. Puree until
smooth and adjust as needed. Set aside.
• Serve angel hair and spinach mixture hot or cold topped with a nice dollop of
pesto, the remainder broccoli florets and a dash of Parmesan cheese.
• Enjoy!
Grape and Tuna Pasta Salad
Ingredients
• 2 bags Shirataki Spaghetti Tofu Noodles
• ¼ cup pistachios
• ½ clove garlic, chopped
• ¼ ripe avocado, mashed
• ½ cup red grapes
• ½ cup dried cranberries
• 2 Tbsp. Greek plain yogurt
• 1 can tuna fish
• 1 stalk celery, chopped
• 1 Tbsp. balsamic vinegar
• Dash of dried oregano
• Salt and Pepper, to taste
Directions
• Cook Shirataki Noodles as per directions on package. Set aside to drain and
remove excess water.
• In a medium sized bowl, combine pasta, pistachios, garlic, grapes, dried
cranberries, tuna, celery, dried oregano and salt and pepper. Mix well.
• In a small bowl, combine avocado, balsamic vinegar, Greek yogurt. Whisk
together with an electric mixer on medium speed for 1 minute.
• Add the whipped avocado mixture to the pasta mixture and gently toss to ensure
even coating.
• Serve chilled.
• Enjoy!
Tofu Slaw with Peanut Dressing
Ingredients
• 1 cup shredded Napa cabbage
• 1 cup shredded carrots
• 1 cup shredded red cabbage
• 5 scallions, finely chopped
• 1 House Foods Firm tofu, cut into ½ inch cubes
• 2 packages Shirataki Spaghetti Noodles
• 2 Tbsp. sesame seeds
Dressing Ingredients
• ½ cup peanut butter
• 1 Tbsp. balsamic vinegar
• 1 tsp. honey
• Dash of ground ginger
• Dash of salt and pepper
• 1 tsp. minced garlic
• Handful of fresh cilantro
• 1 Tbsp. sesame oil
Directions
• Drain tofu and slice into ½ inch cubes. Be sure to remove excess water.
• Drain pasta according to directions on package. Be sure to remove excess water.
• In a large bowl, combine tofu, pasta, sesame seeds, cabbage, carrots and scallions.
Set aside.
• In a small bowl, combine peanut butter, vinegar, honey, ginger, salt and pepper,
garlic and sesame oil. Whisk well.
• Slowly pour the dressing over the slaw mixture and gently loss to ensure even
coating.
• Serve chilled and top with fresh cilantro.
• Enjoy!
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