Shirataki Noodles With Sun-Dried Tomatoes

Name: Shirataki Noodles With Sun-Dried Tomatoes
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

6 ingredients

6 steps

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!