Easy Pesto Shirataki Noodles Recipes

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!

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.

Steps:

• Cook the noodles as directed on the package.
• Drain into colander and then dump in a bowl.
• Stir pesto into the noodles and serve hot. You can use more pesto if necessary.

Steps:

• Drain noodles and rinse well. Noodles can be cut to preferred size.
• Pat noodles dry with paper towels.
• In a small frying pan, saute noodles on medium heat until cooked through.
• Add butter.
• When butter has melted, add pesto sauce mix and combine thoroughly with noodles.
• Heat through for another 5 minutes or so.

Steps:

• Slice the chicken breasts into very thin slivers. Drain the Shirataki noodles and make sure they're dry (don't want to retain the smell of the water they're packaged in).
• Add 1 tablespoon oil to pan and heat. Add the garlic and ginger and heat until fragrant. Stir in the meat and cook until browned. Stir in the noodles until separated and coated.
• Separately, combine the soy sauce, peanut butter, water and red pepper paste. Pour the sauce over the noodles and meat.
• Add the vinegar and brown sugar and toss it all together. Allow the sauce to heat through. Remove from the heat.
• Top with peanuts and serve.