Hearty Yogurt Alfredo Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 bags (16 oz) Tofu shirataki noodles, drained and rinsed, then patted dry2/3 tbsp cornstarch1/4 tsp garlic powder137 ml (just shy of 2/3 cup) cool vegetable or chicken brothpinch salt (if your broth is low sodium)1-2 drops butter flavouring (optional)1 2/3 tbsp plain, non-fat Greek yogurt (I used Liberte)2 tbsp Galaxy Foods vegan parmesan topping, divided1 tsp dried parsley1/2 tsp coarse ground black pepper
Preheat the oven to 300F and line a baking sheet with parchment or spray with cooking spray.
Spread the shirataki noodles out in one layer on the sheet.
Bake for 7-8 minutes, until slightly dried out.
Place in the bowl you'll eat from and set aside.
In a microwave safe bowl or measuring cup, combine the cornstarch, garlic powder, broth and salt (if using), whisking until smooth.
Heat on HI for 3-4 minutes, or until thickened.
Let cool slightly, then whisk in the butter flavouring (if using), yogurt and 1 1/2 tbsp vegan Parmesan.
Pour over the noodles and add the parsley and pepper. Toss well and serve.
Serving Size: Makes 1 large serving
Spread the shirataki noodles out in one layer on the sheet.
Bake for 7-8 minutes, until slightly dried out.
Place in the bowl you'll eat from and set aside.
In a microwave safe bowl or measuring cup, combine the cornstarch, garlic powder, broth and salt (if using), whisking until smooth.
Heat on HI for 3-4 minutes, or until thickened.
Let cool slightly, then whisk in the butter flavouring (if using), yogurt and 1 1/2 tbsp vegan Parmesan.
Pour over the noodles and add the parsley and pepper. Toss well and serve.
Serving Size: Makes 1 large serving
Nutritional Info Amount Per Serving
- Calories: 165.8
- Total Fat: 2.4 g
- Cholesterol: 0.3 mg
- Sodium: 796.1 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 8.0 g
- Protein: 10.7 g
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