Shirataki Noodles With Lobster Flakes And Fresh Tarragon Recipes

SHIRATAKI NOODLES WITH SUN-DRIED TOMATOES

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!

SHIRATAKI NOODLES WITH LOBSTER FLAKES AND FRESH TARRAGON

Steps:

• Remove the tofu noodles from the package and rinse under cool water. Set aside to drain.
• In a medium saute pan, add the vegan margarine and saute the shallot until just soft. About 2 minutes.
• Add the lobster flakes and saute for a minute longer.
• Add the sour cream and tarragon. Stir for about a minute or until the mixture is well coated.
• Sprinkle with the Romano cheese and stir again.
• Season with the salt and pepper.
• Bon Appetit!

SHIRATAKI SESAME NOODLES

Steps:

• Bring a large pot of water to a boil. Cook noodles for 2 to 3 minutes. Drain well; rinse under cold water.
• Whisk sesame oil, coconut vinegar, aminos, red pepper flakes, and coconut sugar together in a large bowl.
• Grate cucumber using the largest holes of a box grater. Push through a colander to strain out excess liquid.
• Add cooked noodles to sesame sauce. Top with cucumbers and scallions; toss well. Garnish with sesame seeds. Serve at room temperature.