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Ingredients

• ✓ shirataki noodle
• vegetable oil
• tofu
• soy sauce
• lemon juice
• white sugar
• peanut butter
• sriracha hot sauce
• egg
• mushroom
• cashew
• bean sprout
• lime

Instructions

1. 1 Place shirataki noodles in a bowl of hot water; set aside.
2. 2 Heat oil in a skillet over medium heat; cook and stir tofu until lightly browned and cooked through, 5 to 10 minutes. Transfer tofu to a plate, keeping skillet over heat.
3. 3 Whisk soy sauce lemon juice, sugar, peanut butter, and sriracha sauce together in a small microwave-safe bowl; heat in microwave until peanut sauce is melted and smooth, about 20 seconds. Stir well.
4. 4 Cook and stir eggs in the hot skillet until cooked through and scrambled, about 5 minutes. Mix mushrooms and tofu into eggs; add 1/2 of the peanut sauce and mix well.
5. 5 Drain shirataki noodles and add to egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup cashews into tofu-noodle mixture and mix well. Reduce heat to medium-low and simmer until sauce thickens, 5 to 7 minutes.
6. 6 Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews, bean sprouts, and lime wedges.

By Andrew05

Ingredients

• ✓ shirataki noodle
• olive oil
• shallot
• garlic
• red pepper flakes
• shrimp
• salt
• black pepper
• lemon juice
• white wine
• butter
• parsley

Instructions

1. 1 Cover shirataki noodles with water and bring to a boil. Boil for 5 minutes. Drain.
2. 2 Return drained noodles to the saucepan and cook over medium heat to remove any excess moisture, 5 to 6 minutes. Remove from heat and set aside.
3. 3 Drizzle olive oil into a large skillet over medium heat. Add shallot and stir until translucent, 2 to 3 minutes. Take care not to burn. Add garlic and red pepper flakes; stir for 1 minute. Add shrimp and cook for 2 to 3 minutes per side, taking care not to overcook. Season with salt and pepper.
4. 4 Transfer shrimp to a bowl, reserving pan drippings in the skillet. Whisk lemon juice and white wine into the skillet. Add butter and cook until fully incorporated and sauce begins to thicken slightly, 3 to 4 minutes.
5. 5 Return shrimp to the skillet. Add noodles. Sprinkle with parsley and toss to combine.

By France Cevallos

Ingredients

• ✓ shirataki noodle
• green bean
• red bell pepper
• onion
• mushroom
• almond milk
• vegetable cream cheese
• seafood seasoning
• garlic powder
• black pepper
• yellowfin tuna

Instructions

1. 1 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.
2. 2 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.
3. 3 While mushrooms are cooking, drain and rinse noodles; set aside.
4. 4 Combine almond milk, cream cheese, seafood seasoning, garlic powder, and pepper in a blender; blend until smooth.
5. 5 Add greens beans, noodles, cream cheese mixture, and tuna to the mushroom mixture. Stir gently until heated through, 5 to 8 minutes.

By Inez Quinn

Ingredients

• ✓ shirataki noodle
• dashi stock
• soy sauce
• mirin
• white sugar
• canola oil
• beef top sirloin
• onion
• carrot
• celery
• mushroom
• green onion
• firm tofu

Instructions

1. 1 Gather all ingredients.
2. 2 Combine dashi, soy sauce, mirin, and sugar in a bowl; set aside.
3. 3 Soak noodles in boiling water for 1 minute. Drain, rinse under cold water, and drain again.
4. 4 Heat 2 tablespoons oil in a pot over medium heat. Add beef; cook and stir until no longer pink, 2 to 3 minutes. Transfer beef to a plate.
5. 5 Add remaining 1 tablespoon oil to the pot and heat over medium heat. Add onion, carrots, celery, and mushrooms; cook and stir until softened, about 4 minutes.
6. 6 Add dashi mixture, noodles, beef, tofu, and green onions; bring to a simmer.
7. 7 Remove from the heat and ladle hot sukiyaki into four bowls.

By Allrecipes