Spicy Cashew Noodles
2 servings tofu shirataki or noodle of choice
1 heaping tablespoon organic cashew butter, no salt added
1/2 tablespoon low-sodium soy sauce
1/2 tablespoon rice wine vinegar
1 tablespoon sesame oil
red pepper flake, as much as you want (optional)
any assortment of veggies (optional)
sesame seeds (optional)
1) Cook the noodles and drain.
2) Microwave the cashew butter for about one minute or until runny. Whisk in sesame oil, soy sauce, and vinegar. Toss with noodles, red pepper flakes, and any veggies you like (I used peas, green bell pepper, and carrots). Garnish with sesame seeds.
Source of recipe: I have been wanting to try these tofu shirataki noodles and finally did tonight. They come in a bag and have the look/feel/taste of normal noodles, but they are made out of tofu. It was surprisingly good…and the entire package has only 40 calories! The cashew sauce for this will work with any type of noodle, though.
SO HOW'D IT GO?
Be the first to add a comment.