Recipe by Brooke the Cook in WI
This makes a super fast and light Greek inspired lunch! I use fresh basil from my garden.
Top Review by IngridH
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.
- 1 (8 ounce) package tofu shirataki noodles, fettuccine shape (chopped to shorter lengths)
- 1 teaspoon olive oil
- 3 sun-dried tomatoes, re-hydrated and chopped
- 6 kalamata olives, chopped
- 1 tablespoon fresh basil, chopped
- 1 -2 tablespoon parmesan cheese, fresh grated or 1 -2 ounce goat cheese, crumbles
Directions See How It's Made
- 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!