| |
 |
 |
 |
|
|
| Nutrition
per Serving: |
| |
|
| Calories |
190 |
| Total
Fat |
15
g |
| Saturated
Fat |
2
g |
| Cholesterol |
0
mg |
| Carbohydrates |
13
g |
| Protein |
3
g |
| |
|
For
this recipe use House
Tofu Shirataki Noodles
|
|
|
|
|
|
|
|
 To
Recipe List |
| |
|
| INGREDIENTS: |
 |
| |
|
| |
 1
x 8 oz. package of House Tofu Shirataki Noodles |
| |
2
Tbsp. olive oil |
| |
2
cloves garlic, crushed |
| |
2
Tbsp. green onions, slivered |
| |
½
cup celery, slivered |
| |
1
cup carrots, shredded |
| |
3
Tbsp. teriyaki glaze |
| |
salt
and pepper to taste |
| |
| MAKES
TWO SERVINGS |
| |
|
| PREP
TIME: 15 minutes COOK TIME: 10 minutes |
| |
|
| DIRECTIONS: |
|
| |
Prepare noodles according to package directions, below.
Cut into 3-4 inch lengths.
Heat oil in a non-stick 10-inch skillet with 2-inch sides, over
medium-high heat. Add garlic, green onions, celery and carrots,
cook until soft, 2-3 minutes.
Stir noodles into vegetables, press into a flat layer with spatula.
Cook 2 minutes over high heat.
Add the teriyaki glaze to the pan, mix well with noodles and vegetables.
Cook 2-3 minutes longer and serve.
Serve as a side dish with grilled meats, chicken or seafood.
|
| |
|
|
