Shirataki Noodles With Sun-Dried Tomatoes - cooking recipe

Ingredients

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

Preparation

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!