Shirataki Noodles With Sun-Dried Tomatoes |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This makes a super fast and light Greek inspired lunch! I use fresh basil from my garden. Ingredients:
1 (8 ounce) package tofu shirataki noodles, fettuccine shape (chopped to shorter lengths) |
1 teaspoon olive oil |
3 sun-dried tomatoes, re-hydrated and chopped |
6 kalamata olives, chopped |
1 tablespoon fresh basil, chopped |
1 -2 tablespoon parmesan cheese, fresh grated or 1 -2 ounce goat cheese, crumbles |
Directions:
1. Re-hydrate sun-dried tomatoes.
2. Rinse and drain tofu noodles. Microwave tofu noodles for one minute and drain again.
3. Toss noodles with oil.
4. Add chopped sun-dried tomatoes, olives and basil and toss until distributed.
5. Warm noodles in microwave until temperature is desired.
6. Top with fresh parm and enjoy!
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