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Shirataki Noodle and Tofu Bowl With Kimchi

Shirataki Noodle and Tofu Bowl With Kimchi
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Prep Time: 20 min Serves: 2
Cooking Time: 30 min Yield: 5 cups
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Scrumptiously chewy, shirataki noodles are made from a dietary fiber called glucomannan, which can help reduce cholesterol, promote weight loss and control diabetes. It’s mixed with sauteed mushrooms, protein-rich tofu and, of course, kimchi. Top it with dried seaweed, which can help maintain healthy thyroid function and prevent inflammation.



1. Remove tofu from package and set on an absorbent paper plate to drain for 30 minutes, intermittently changing out the plate as needed.
2. In a skillet, heat sesame oil over medium for one minute. Add in minced garlic, let sizzle for 30 seconds. 3. Sautee mushrooms and sliced carrots until tender. Remove from heat and gently fold the tofu into the veggies. Cover and chill.
4. Prepare Pasta Zero according to package directions. Drain well. Chill.
5. Once noodles and veggies are cold, mix all ingredients and kimchi together in a large mixing bowl.
6. Spoon mixture into serving dishes and garnish with dried seaweed.

PC: Jenna Butler


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