Shirataki Noodles With Sun Dried Tomatoes Recipes

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EASY PESTO SHIRATAKI NOODLES



Easy Pesto Shirataki Noodles image

Pesto with Noodles :) I use a pre-made pesto and put this together for myself as a quick and light lunch. One package pesto adds 40 calories to this dish. Could also be doubled or quadrupled for a family meal or side dish.

Provided by Brooke the Cook in

Categories     < 15 Mins

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

1 (8 ounce) package tofu shirataki noodles, spaghetti shaped
1 teaspoon butter
1 -2 tablespoon pesto sauce (I use a pre-made frozen pesto, fresh is best!)

Steps:

  • Rinse and drain tofu noodles very well.
  • Microwave on high for 1 minute and rinse and drain again.
  • You may want to pat dry with a paper towel.
  • Meanwhile, heat skillet over medium-high heat.
  • Add tofu noodles and saute 2 or 3 minutes until noodles appear dried.
  • Add butter and pesto sauce and heat 2 or 3 more minutes until butter and pesto cover the noodles.
  • Enjoy!

LOW CARB MEATLESS SPAGHETTI WITH SHIRATAKI NOODLES



Low Carb Meatless Spaghetti With Shirataki Noodles image

Make and share this Low Carb Meatless Spaghetti With Shirataki Noodles recipe from Food.com.

Provided by Spontaneous

Categories     One Dish Meal

Time 30m

Yield 2 plates, 2 serving(s)

Number Of Ingredients 11

1 (8 ounce) bag shirataki noodles
1 (15 ounce) can tomato sauce
1/4 cup textured soy protein granules
1/4 cup sun-dried tomato (optional)
1/4 cup onion
1/2 cup mushroom
1/2 cup spinach
1/4 cup low fat mozzarella
basil
garlic
pasta seasoning

Steps:

  • Turn the oven on to 300 degrees.
  • Drain and rinse the shirataki noodles, cut noodles, and spread on a sprayed baking sheet.
  • Season noodles with pepper, garlic, and other pasta seasoning to taste.
  • Place noodles in the oven for about 15 minutes. I found that this helps dry the noodles and help them absorb the pasta sauce.
  • Meanwhile, heat up the tomato sauce with the sun dried tomatoes, texturized soy protein, herbs and spices. Let simmer for about 10 minutes.
  • In a pan, saute the onions and tomatoes.
  • Add the noodles to the pan then add the sauce. Stir and add the spinach.
  • Serve in a bowl with the graded mozzarella, or Parmesan if you please!

Nutrition Facts : Calories 65, Fat 0.5, SaturatedFat 0.1, Sodium 1130.5, Carbohydrate 14.2, Fiber 3.9, Sugar 10.3, Protein 3.8

SESAME SHIRATAKI NOODLES



Sesame Shirataki Noodles image

Make and share this Sesame Shirataki Noodles recipe from Food.com.

Provided by Brooke the Cook in

Categories     Lunch/Snacks

Time 9m

Yield 1 serving(s)

Number Of Ingredients 8

1 small summer squash or 1 small zucchini, sliced and halved
1 (8 ounce) package tofu shirataki noodles, rinsed, drained well and cut (spaghetti shaped)
1 tablespoon peanut butter
1 teaspoon sesame oil (I use the red pepper flavored)
1 tablespoon soy sauce
1/4 teaspoon red pepper flakes
1 teaspoon sesame seeds, toasted
1 -2 green onion, sliced

Steps:

  • Heat skillet over medium-high heat. Spray with cooking spray.
  • Whisk together peanut butter, soy, red pepper flakes and sesame oil. Set aside.
  • Add squash slices to skillet and saute until tender.
  • Add drained shirataki noodles, continue to saute until noodles are hot.
  • Reduce heat and pour peanut butter mixture over noodles and squash. Cook briefly until sauce is hot and bubbly.
  • Transfer to serving bowl and top with toasted sesame seeds and green onions.

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