Best 6 Shirataki Noodles With Lobster Flakes And Fresh Tarragon Recipes

SHIRATAKI NOODLES WITH LOBSTER FLAKES AND FRESH TARRAGON

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!

LOW CARB MEATLESS SPAGHETTI WITH SHIRATAKI NOODLES

Steps:

• Turn the oven on to 300 degrees.
• Drain and rinse the shirataki noodles, cut noodles, and spread on a sprayed baking sheet.
• Season noodles with pepper, garlic, and other pasta seasoning to taste.
• Place noodles in the oven for about 15 minutes. I found that this helps dry the noodles and help them absorb the pasta sauce.
• Meanwhile, heat up the tomato sauce with the sun dried tomatoes, texturized soy protein, herbs and spices. Let simmer for about 10 minutes.
• In a pan, saute the onions and tomatoes.
• Add the noodles to the pan then add the sauce. Stir and add the spinach.
• Serve in a bowl with the graded mozzarella, or Parmesan if you please!

SHIRATAKI NOODLES WITH BROCCOLI & SAUCE

Steps:

• Cut the broccoli buds into small florets, leaving as short a stem as possible and set aside.
• Cut the remaining broccoli stems into 1/2" pieces; steam the broccoli pieces, the diced onion and the garlic, in 1 cup of lightly salted water for 10 minutes or until very soft.
• Meanwhile, place shirataki noodles in a colander, rinse in water thorourghly and drain. At this point I use my kitchen scissors to cut the noodles into bite sized pieces.
• Place the chicken broth, reserved florets and shirataki noodles into a small pot and steam or boil 4 to 5 minutes, retaining the bright green color and a bit of crunch; drain liquid and reserve.
• In a food processor, puree the cooked broccoli, onion and garlic until very smooth, adding a bit of the reserved pasta broth if needed to make a smooth sauce; add feta cheese, pulse until melted; add salt & pepper to taste.
• Pour warm sauce over the shirataki noodles & broccoli and stir gently to combine; plate and sprinkle with extra feta cheese if desired.

SHIRATAKI NOODLES WITH SUN-DRIED TOMATOES

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!

SESAME SHIRATAKI NOODLES

Steps:

• Heat skillet over medium-high heat. Spray with cooking spray.
• Whisk together peanut butter, soy, red pepper flakes and sesame oil. Set aside.
• Add squash slices to skillet and saute until tender.
• Add drained shirataki noodles, continue to saute until noodles are hot.
• Reduce heat and pour peanut butter mixture over noodles and squash. Cook briefly until sauce is hot and bubbly.
• Transfer to serving bowl and top with toasted sesame seeds and green onions.

EASY PESTO SHIRATAKI NOODLES

Steps:

• Rinse and drain tofu noodles very well.
• Microwave on high for 1 minute and rinse and drain again.
• You may want to pat dry with a paper towel.
• Meanwhile, heat skillet over medium-high heat.
• Add tofu noodles and saute 2 or 3 minutes until noodles appear dried.
• Add butter and pesto sauce and heat 2 or 3 more minutes until butter and pesto cover the noodles.
• Enjoy!