Shirataki Noodles With Sun-Dried Tomatoes

Shirataki noodles are made from the konjac plant, which is native to East Asia. They are low in calories and carbohydrates, making them a popular choice for those following a low-carb or gluten-free diet.

This is vegan, gluten free, high protein and quick meals recipe. Dish can be prepared in 20 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Shirataki Noodles With Sun-Dried Tomatoes

Cooking Method: Boiling, Sautéing Cuisine: Asian, Italian Courses: Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 10 min Total Time 20 mins

Servings: 2 Calories: 400

Best Season: Suitable throughout the year

Ingredients

Servings

• 7 ounce Shirataki Noodles
• 1 cup Sun-Dried Tomatoes
• 2 tablespoon Olive Oil
• 2 clove Garlic
• 1 teaspoon Chili Flakes
• 2 tablespoon Basil Leaves
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Rinse the shirataki noodles under cold water and drain well.
2. Heat olive oil in a pan over medium heat.
3. Add minced garlic and chili flakes to the pan and sauté for 1-2 minutes.
4. Add the sun-dried tomatoes and cook for another 2 minutes.
5. Add the shirataki noodles to the pan and stir-fry for 3-4 minutes.
6. Season with salt and black pepper.
7. Garnish with basil leaves.
8. Serve hot.

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 20g7%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.