A few months back Roey mentioned those Shriataki noodles. They are basically tofu noodles, all protein and 1 pt per bag for WWs.
I finally tried them last night. I used them in a stir-fry, and they were really good. Here's what I did..
Prep the Noodles
Drain 1 bag of Shirataki noodles
Boil them for 2 mins
Stir-fry - I used what I had on hand, you can use your favorites instead.
1/2 green bell pepper
1/2 orange bell pepper
1 cup (left over) corn
1 mini-can sliced water chestnuts
1 mini-can bamboo shoots
2 cloves crushed garlic
2 tblspn low sodium soy sauce
1/2 teaspoon of hoisin sauce
a shake of Asian 5 spice powder
a shake of powdered ginger
a pinch of crushed red pepper
2 spritz of Pam
Stir fry up the veggies in a skillet or wok with the skillet. Add a pinch of salt and pepper and sautee. When the peppers start getting bright and soft, add in the noodles and the sauce. Reduce the heat to medium and stir to combine. Let all simmer for a few mins, to incorporate.
This made 3 large servings - the veggies outnumbered the noodles... probably could've added another bag and made it 6 servings and still been good.
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1 comment:
nice! i'm such a dope, i never even thought of using them in asian food...where they're from! I'll try it out! because unless you have a really hearty spaghetti sauce, they aren't that exciting as pasta.
glad you like them!
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