A delicious, healthy take on a tuna noodle casserole that’s low in carbs - topped with colorful vegetables like carrots zucchini, mushrooms and peas.
2 - 4
Open the tofu shirataki noodle packages and drain using a strainer. Rinse under cold water for about 10 seconds, to remove plant root odor.
In a pan over high heat, add extra virgin olive oil, garlic, carrots and zucchini and cook for 4 minutes, until vegetables have begun to soften but still yield a crunch.
Add mushrooms and green peas and cook for 4-5 minutes, until vegetables are tender, mushrooms should be slightly golden brown.
Add cream of mushroom soup, soy sauce and sriracha sauce an stir well until all the vegetables are coated. Add tofu shirataki noodles and tossed until the noodles are coated. Turn the heat off. Season with salt and pepper and serve immediately.