Shirataki Noodles With Sun Dried Tomatoes Recipes

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PASTA WITH SUN-DRIED TOMATOES



Pasta with Sun-Dried Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 27m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Steps:

  • Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
  • For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
  • Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

SHIRATAKI NOODLES WITH SUN-DRIED TOMATOES



Shirataki Noodles With Sun-Dried Tomatoes image

Make and share this Shirataki Noodles With Sun-Dried Tomatoes recipe from Food.com.

Provided by Brooke the Cook in

Categories     Greek

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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!

SHIRATAKI NOODLES WITH LOBSTER FLAKES AND FRESH TARRAGON



Shirataki Noodles With Lobster Flakes and Fresh Tarragon image

I came up with this recipe this morning. I wanted something creamy and delicious but low in carbs for lunch. I used a product called Kanimi Lobster flavoured seafood flakes. You could probably use real lobster, but this is much easier because these are ready to use right out of the package. I used fresh tarragon from my garden. I think it is better then using the dried herb.

Provided by Chef Joey Z.

Categories     Soy/Tofu

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 (8 ounce) package shiritaki noodles (tofu )
1 (8 ounce) package lobster meat, flakes
1 teaspoon vegan margarine
1 large shallot (chopped medium)
1/2 cup vegan sour cream
1 tablespoon tarragon (rough chopped)
1 pinch salt and pepper (or to taste)
1/4 cup romano cheese (grated)

Steps:

  • Remove the tofu noodles from the package and rinse under cool water. Set aside to drain.
  • In a medium saute pan, add the vegan margarine and saute the shallot until just soft. About 2 minutes.
  • Add the lobster flakes and saute for a minute longer.
  • Add the sour cream and tarragon. Stir for about a minute or until the mixture is well coated.
  • Sprinkle with the Romano cheese and stir again.
  • Season with the salt and pepper.
  • Bon Appetit!

SHIRATAKI SESAME NOODLES



Shirataki Sesame Noodles image

Delicious shirataki noodles!

Provided by RACH7H

Categories     Salad     100+ Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 9

4 (7 ounce) packages shirataki noodles, drained
¼ cup sesame oil
3 tablespoons coconut vinegar
2 tablespoons coconut aminos
1 teaspoon red pepper flakes
¾ teaspoon coconut sugar
1 large English cucumber, peeled and seeded
8 scallions, trimmed and sliced
1 tablespoon toasted sesame seeds

Steps:

  • Bring a large pot of water to a boil. Cook noodles for 2 to 3 minutes. Drain well; rinse under cold water.
  • Whisk sesame oil, coconut vinegar, aminos, red pepper flakes, and coconut sugar together in a large bowl.
  • Grate cucumber using the largest holes of a box grater. Push through a colander to strain out excess liquid.
  • Add cooked noodles to sesame sauce. Top with cucumbers and scallions; toss well. Garnish with sesame seeds. Serve at room temperature.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 6.3 g, Fat 7.5 g, Fiber 3.6 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 178.1 mg, Sugar 1.4 g

RICE NOODLES WITH SUNDRIED TOMATOES, PARMESAN & BASIL



Rice noodles with sundried tomatoes, Parmesan & basil image

A great gluten-free alternative to pasta. Look out for wheat-free soba noodles too

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 5

250g medium rice noodles
85g sundried tomatoes plus 2 tbsp of their oil
3 garlic cloves
25g parmesan (or vegetarian alternative), shaved or grated
large handful basil leaves , torn

Steps:

  • Prepare the noodles according to pack instructions, then drain. Heat the oil, then fry the tomatoes and garlic for 3 mins. Toss the noodles and most of the cheese and basil into the pan, season, then scatter over the remaining cheese and basil.

Nutrition Facts : Calories 329 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.89 milligram of sodium

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