Shirataki Noodles With Sun-Dried Tomatoes

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

• Ready In: 10 mins
• Serves: 1

Ingredients

• 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

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!