Name: Shirataki Noodles With Sun-Dried Tomatoes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 serving(s)
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

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Recipe by Brooke the Cook in

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Shirataki Noodles With Sun-Dried Tomatoes created by IngridH

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

Ready In:: 10mins
Serves:
Units:

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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

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!

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RECIPE MADE WITH LOVE BY

@Brooke the Cook in

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@Brooke the Cook in

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

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photo by IngridH

7/30/2011

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review by IngridH

7/30/2011

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.

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photo by JackieOhNo

12/17/2009

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review by JackieOhNo

12/17/2009

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.

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review by bluemoon downunder

7/26/2008

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!

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