August 21, 2011

Shirataki Noodle and Philadelphia Cooking Creme Recipe

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I've been hearing more and more about Tofu Shirataki noodles.  They are pretty close to being calorie free and are supposed to taste and feel just like regular noodles.  I was at the grocery store and I saw them on the shelf in the vegetarian/healthy section of the refrigerated section.  I grabbed two packages and was excited to give them a try.  When I went to check out the noodles didn't register so the bagger went to check the price and it wasn't listed.  So they ended up giving me each bag for about $1.60.  I'm pretty sure I got a killer deal on those noodles.  I whipped up a tasty recipe using both the Shirataki noodle and the Philadelphia cooking creme for the first time.  The noodles were surprisingly noodley.  Had I not known they were made of tofu I would have thought it was regular spaghetti.  In fact I tricked my husband and tried to make him guess the weird ingredient and he couldn't figure it out. 

You will need Sliced Ham, Onion, Asparagus, Shirataki Noodles, Garlic, and Philadelphia Cooking Creme Italian Creme and Herb flavor.

Here is a close up of the Shirataki Noodles.  The whole package has about 40 calories. 

The noodles have a bit of a fishy smell when you open the package.  I was expecting it to smell like a giant fish was just chilling in the bag.  But it wasn't that bad.  Just give the noodles a good rinse and you won't even notice.

Then dry the noodles a bit.

Wash up a bunch of asparagus and trim the end off.

Cut into bite size chunks and toss into boiling water to soften the asparagus up.

Chop up the Ham and half of the Onion.

Mince up the Garlic.

Add a little Olive Oil to a warm saute pan and add in the onion and Garlic and saute about 2 minutes.

Then add in the softened asparagus.

Toss in the Ham.

and scoop in about 2 Tablespoons of the Cooking Creme.

The noodles only take a few minutes so cook them up according to package instructions towards the end of the sauce cooking time.

Drain the noodles and add into the sauce.  If it feels too thick save a little of the pasta water and add it in to thin out.  I added in about a Tablespoon of the pasta water.


Shirataki Noodle and Philadelphia Cooking Creme Recipe

1 Package Shirataki Tofu Noodles
1 Cup Chopped Asparagus
6 Slices sliced deli Ham, chopped
1/2 Onion Diced
1 Garlic Clove, minced
2 TBSP Philadelphia Cooking Creme Italian Creme and Herb flavor
1 TBSP Olive Oil

In a pot place about 2 cups of water and let it get to a boil.  Then add the Asparagus bits and cook until just tender.  Drain and set aside.  With a large non-stick skillet warm up the Olive Oil.  Then Add in the Onion and Garlic and saute for 2 minutes.  Then add in the reserved Asparagus, Ham, and Philadelphia Cooking Creme.  Cook until warmed through.  Cook the Shirataki noodles according to package instructions.  Drain, reserving a bit of cooking liquid, and add to the sauce pan.  If the sauce is too thick add in reserved pasta water until desired consistency is reached.


Approximately 3 servings

215 Calories
13 Carbs
12 Fat
17 Protein Pin It

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