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I just love tofu shirataki noodles for lunch and am always looking for low calorie ways to prepare them. Here's one I created with a little leftover low-fat cream cheese and skim milk! Recipe makes one serving, but could easily be adjusted.
- Drain and rinse shirataki noodles. Cook in microwave for 1 minute then rinse, drain, pat dry and chop noodles into manageable lengths.
- Melt reduced fat cream cheese and milk in the microwave on medium heat for 1-3 minutes. Stirring every 30 seconds until smooth and warm.
- Add chives, garlic salt, lemon juice, ground pepper and tofu noodles.
- Return to microwave, heating for another 1-2 minutes stirring every 30 seconds until desired temperature is reached.
Delicious and being made in the microwave just so very easy; and low in fat without tasting as if it is! I doubled the recipe for two and made this pretty much to the recipe. I used low-fat milk (which I never find compromises taste) but I confess to not having used low-fat or reduced-fat cheese as I find that too often it's so flavourless that I regret having even included it. I added a cup of thinly sliced mushrooms in step three and a generous pinch of thyme (since I love that with mushrooms). I didn't measure the pepper, just added till it tasted as we like it. Loved the lemon juice. A great little recipe, which I'll happily make again - and very versatile. Where I added mushrooms, you could so easily add chopped ham or slices of roasted red peppers - or whatever took your fancy. One of several great Tofu Shirataki I've found on Zaar, so these are now a staple pantry item for me. Next time I make this, I'm going to use minced garlic in place of the garlic salt, but the latter is certainly great when you're in a hurry! Made for Newest Zaar Tag. Thanks for sharing another super recipe, Brooke!
Generally good, but it calls for WAY too much pepper. Go for about 1/4 of what's recommended. Also, try using 1 wedge of light garlic & herb laughing cow cheese instead of the cream cheese. It's DELICIOUS!