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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Another amazing use for Tofu Shirataki. This swap seriously ROCKS. Remember, you can find bags of these noodles in the refrigerated section of the supermarket... with the tofu! Ingredients:
3 bags house foods tofu shirataki spaghetti shaped noodle substitute |
1/4 cup reduced-sodium/lite soy sauce |
1 tbsp. cornstarch |
1 tbsp. granulated white sugar |
2 tsp. chicken-flavored powdered consomm |
1 cup quartered mushrooms |
1 cup thinly sliced zucchini |
1 cup bean sprouts |
1/2 cup chopped scallions |
1/4 cup shredded carrots |
one 12-oz. bag frozen chinese-style stir-fry mixed vegetables |
Directions:
1. Use a strainer to rinse and drain noodles. Thoroughly pat dry. Roughly cut noodles and set aside.
2. To make the sauce, in a medium bowl, combine soy sauce, cornstarch, sugar, and consommé. Add 1/2 cup hot water and stir until cornstarch dissolves.
3. Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add all ingredients except noodles and sauce. Cook and stir until hot, 5 - 7 minutes.
4. Add sauce and cook and stir until thickened, 3 - 4 minutes.
5. Add noodles and cook and stir until well mixed and hot, about 2 minutes. Serve and enjoy!
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