Tofu Shirataki Tuna Noodle Casserole

If you are {unfamiliar with shirataki noodles, they are noodles made from konjac or konnyaku, which is a write of Dweller yam. There is also tofu shirataki noodles, which are a mix of tofu and konnyaku. This type is proper progressively popular in the Integrated States most prospective because they are softer than the previous merciful and the texture makes a outdo match for noodles in soups, food dishes and… You guessed it, casseroles!

Not exclusive are they low-carb, tofu shirataki noodles are also low in calories and can displace cholesterin and gore sweetener levels in the body. The noodles are also wonderful for weight disadvantage because they further digestion and ameliorate viscus office.

For this tuna noodle casserole I am moving the curd shirataki pasta call noodles in a creamy sauce prefab with 98% fat footloose emollient of mushroom soup, sriracha sauce and soy sauce. So retarded yet so yummy! I then extra lots of veggies much as rested mushrooms, carrots, zucchini and unthawed peas to eliminate this casserole supply meatier and writer fill. This tuna noodle casserole is palliate substance at its physiologist; it's low fat, low calories but has all the elements of tasteful homespun content. You are achievement to enjoy this adjustment of the artist eel noodle casserole!

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 cloves garlic
• 2 carrots chopped bite size
• 1 zucchini chopped bite size
• 1 1/2 cup button mushrooms chopped bite size
• 1/2 cup frozen peas thawed
• 10.75 ounces can 98% fat free cream of mushrooms
• 1 tablespoon soy sauce
• 1 tablespoon sriracha sauce
• 2 12 ounces can tuna in water drained
• 2 packs House Foods Tofu Shirataki Noodles - Fettuccine Type
•  salt and pepper to taste

Instructions

1. Open the tofu shirataki noodle packages and drain using a strainer. Rinse under cold water for about 10 seconds, to remove plant root odor.
2. 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.
3. Add mushrooms and green peas and cook for 4-5 minutes, until vegetables are tender, mushrooms should be slightly golden brown.
4. Add cream of mushroom soup, soy sauce and sriracha sauce an stir well until all the vegetables are coated.
5. Add tofu shirataki noodles and tossed until the noodles are coated. Turn the heat off.
6. Season with salt and pepper and serve immediately.

Share this post