You might be asking yourself what shirataki is. Simply put, it’s noodles made from tofu. What are the benefits of using shirataki versus traditional pasta? Shirataki noodles are low-calorie, low-carb, fat-free and high in fiber. These noodles come wet or dry. I usually buy the wet kind (found in the produce section near the tofu). Preparing wet shirataki is quick and simple. You boil it for a couple of minutes, rinse it and drain. These noodles are then ready to use in Asian or Italian dishes.
Pairing these noodles with sun-dried tomatoes and basil was the best thing I could have done. The Sicilian in me felt the comfort, but the health-conscious vegan felt light afterwards.
- 1 package Shirataki Noodles (wet or dry)
- 1/2 cup of Sun-Dried Tomatoes (keep the oil)
- 6 Basil Leaves (ripped into pieces)
- 1 teaspoon of minced Garlic
- 1 tablespoon of Olive Oil
- Salt & Pepper to taste
- Optional: Parmesan Cheese (I used a vegan version)
Step 1: If using dry shirataki, prepare according to package before rinsing and draining. For wet shirataki, simply rinse and drain.
Step 2: In a pan over medium heat, add Olive Oil, Garlic and Shirataki noodles. Stir.
Step 3: Add salt, pepper and parmesan (optional). Stir.
Step 4: Add Sun-Dried Tomatoes with its own oil and Basil. Stir.
*Tip: Don’t over cook or burn. Shirataki only needs to be cooked for a minute or two. Make sure you add the ingredients quickly.
*Serving Suggestion: A slice of sprouted bread compliments this dish perfectly. Enjoy!