Shirataki Noodles with Home-made Garden Vegetable Sauce
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 118.2
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 292.3 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 8.6 g
- Protein: 5.0 g
View full nutritional breakdown of Shirataki Noodles with Home-made Garden Vegetable Sauce calories by ingredient
Introduction
Extremely low-cal, fat free, and filling! Extremely low-cal, fat free, and filling!Number of Servings: 2
Ingredients
-
1 8oz package of shirataki noodles (2 servings)
.5 32oz can of whole Italian tomatoes
.5 large eggplant
1 small zucchini
.5 medium onion
3 garlic cloves
.5 tsp hot pepper flakes
2 bay leaves
1 tbsp white wine vinegar
.5 cup white wine
.25 tsp salt
Directions
Rinse and drain noodles. Set aside.
Slice eggplant into .25--.5 inch thick slices.
Heat grill pan (high) or use toaster oven on broil. Grill eggplant while getting the rest of the ingredients together (don't neglect it and let it burn!) You may want to spray the pan or grill with non-stick spray.
Chop garlic and onion finely. Chop zucchini into .25 to .5 inch dice and set aside.
Heat skillet over medium-low flame. Add hot pepper flakes to toast for 30 seconds and add garlic and onion with a pinch of salt and sweat. Add vinegar after a minute (earlier, if it starts to stick). Toss in 2 bay leaves.
Once onions are translucent (about 5 minutes), add white wine and stir.While the wine is reducing, chop up tomatoes and reserve the juice.
The eggplant should be just about ready, so remove it and chop into similar size pieces as the zucchini.
Add eggplant, zucchini and tomatoes (+juice) to pan, bring to simmer, cover, and leave to cook for about 15 minutes.
Add noodles (you may want to cut them a bit first) and mix in thoroughly. Leave to soak up the flavors for about 5 minutes.
Serve!
Makes 2 portions
Number of Servings: 2
Recipe submitted by SparkPeople user LITTLE_NIKKE.
Slice eggplant into .25--.5 inch thick slices.
Heat grill pan (high) or use toaster oven on broil. Grill eggplant while getting the rest of the ingredients together (don't neglect it and let it burn!) You may want to spray the pan or grill with non-stick spray.
Chop garlic and onion finely. Chop zucchini into .25 to .5 inch dice and set aside.
Heat skillet over medium-low flame. Add hot pepper flakes to toast for 30 seconds and add garlic and onion with a pinch of salt and sweat. Add vinegar after a minute (earlier, if it starts to stick). Toss in 2 bay leaves.
Once onions are translucent (about 5 minutes), add white wine and stir.While the wine is reducing, chop up tomatoes and reserve the juice.
The eggplant should be just about ready, so remove it and chop into similar size pieces as the zucchini.
Add eggplant, zucchini and tomatoes (+juice) to pan, bring to simmer, cover, and leave to cook for about 15 minutes.
Add noodles (you may want to cut them a bit first) and mix in thoroughly. Leave to soak up the flavors for about 5 minutes.
Serve!
Makes 2 portions
Number of Servings: 2
Recipe submitted by SparkPeople user LITTLE_NIKKE.