Shirataki Noodle Recipes
| Ratatouille Shirataki with Rosemary VIinagrette Sauce |
Recipe type: Vegetarian
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Ingredients
- cup cider vinegar
- 2 tablespoons Dijon-style mustard
- 1 teaspoon minced fresh rosemary
- 2 tablespoons olive oil
- 1 small eggplant, peeled and diced
- 1 small zucchini, diced
- 1 yellow bell pepper, cored, seeded, and diced
- 3 large roma tomatoes, seeded and diced
- 2 large scallions, sliced
- 2 -8 ounce packages Shirataki Noodles
- 2 tablespoons toasted pine nuts
- 2 tablespoons Feta cheese, crumbled
- Garnish: Rosemary sprigs, if desired
Instructions
- In a medium bowl, whisk together vinegar, mustard, rosemary, and olive oil. Set aside until needed.
- Heat a large nonstick skillet over medium-high heat. Add eggplant, zucchini, peppers, tomatoes, and scallions. Cook, stirring frequently, until vegetables are crisp tender, about 5 minutes.
- Rinse and drain Shirataki Noodles. Cut into 4 inch lengths and add to vegetable mixture.
- Stir fry until heated through.
- Pour reserved sauce over mixture and toss to coat.
- Continue cooking until heated through, about 2 minutes.
- Place on serving platter and sprinkle pine nuts (almonds work well, too!) and Feta cheese over top.
- Garnish with rosemary sprigs if desired.
- Serve warm.
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