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.
ater for 10 minutes or until very soft.
Meanwhile, place shirataki noodles
br>Drain and rinse the shirataki noodles, cut noodles, and spread on a
ery thin slivers. Drain the Shirataki noodles and make sure they're
b>noodles very well and cut into 2 to 3 inch pieces. For
Drain and rinse shirataki noodles. Cook in microwave for 1 minute then rinse, drain, pat dry and chop noodles into manageable lengths.
Melt reduced fat cream cheese and milk in the microwave on medium heat for 1-3 minutes. Stirring every 30 seconds until smooth and warm.
Add chives, garlic salt, lemon juice, ground pepper and tofu noodles.
Return to microwave, heating for another 1-2 minutes stirring every 30 seconds until desired temperature is reached.
Drain shirataki noodles and rinse well. Boil for about five minutes covered on low, and drain.
Heat oil onto wok and sautee onions and garlic for about 1 minute before adding vegetables to stir fry until lightly crispy (about 5 minutes).
Lower heat and add veggie meat, soy sauce, and noodles. Cook for 5-8 minutes on medium.
Add sesame seeds and more soy sauce and cook for 2 minutes.
Preheat oven to 425 degrees. Drain, rinse, pat dry and cut Shirataki noodles.
In an oven-safe baking dish combine noodles, egg whites, Splenda, peach, cottage cheese and cinnamon; mix well.
Bake in oven for approximately 25 minutes, or until firm.
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!
Place shirataki noodles in a bowl of hot
In a Dutch oven over medium heat, bring the broth to a boil. Add the carrots, celery, ginger and garlic. Cook, uncovered until the veggies are tender, about 10 minutes.
Add the shirataki noodles and chicken, then simmer until the noodles are just hot, 2 to 3 minutes. Stir in the dill and lemon juice and season with salt and pepper.
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!
inse and thoroughly dry the shirataki noodles. Blend in a food processor
Prepare noodles according to package directions.
In a large skillet saute onion, bell peppers and celery in juice from pineapple chunks until tender. Add pineapple chunks, heat through.
Prepare Shirataki noodles according to package directions. Add to skillet, heat through.
Combine all the sauce ingredients in small bowl, whisk thoroughly. Add sauce to skillet, heat until thickened.
br>Combine all the ingredients for the sauce in a blender
n oil and let rest for 30 minutes.
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