Shirataki Noodles With Sun-Dried Tomatoes

Total Time
Prep 5 mins
Cook 5 mins

This makes a super fast and light Greek inspired lunch! I use fresh basil from my garden.

Ingredients Nutrition


  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!


Most Helpful

I'm not entirely happy with this dish. I use shirataki noodles fairly often, mostly in Asian recipes. To me, the combination of very highly flavored ingredients (olives, sun dried tomatoes, parm) with such a bland ingredient (shirataki) just didn't work. It is easy to make, looks beautiful on the plate, but the flavors just didn't meld into a harmonious dish.

IngridH July 30, 2011

I am always looking for new ways to make shirataki noodles, and this was a good one. I did not use dehydrated tomatoes, but used sundried tomatoes in oil from a jar. In place of the olive oil, I used some of the oil from the jar. Everything else was made exactly as posted. This was super fast to make. I also was pleased with the method, because I find my shirataki noodles always seem to be a bit watery, but draining them twice (before and after cooking) solved that problem. Thanks for posting this. Made for 1-2-3 Hit Wonders Tag Game.

JackieOhNo! December 17, 2009

A very quick to make and delicious recipe: today's lunch. The only changes I made were to use half a red pepper (personal taste preference) instead of the sun-dried tomatoes which I'm not overly fond of and a clove of chopped garlic. I sauteed the strips of pepper and garlic in a tiny amount of olive oil until they were just beginning to soften then followed the recipe. This step may not even have been necessary; I just wanted to avoid them still being crunchy. I used parmesan as that's what I had available. Made for EVERY DAY IS A HOLIDAY! Thanks for sharing this flavoursome and readily adaptable recipe, Brooke!

bluemoon downunder July 26, 2008

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