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- Makes 12 cups
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Tofu shirataki noodles are made from tofu and konjac yam root, which means they’re low in calories, high in fiber, and closer in texture to grain-based noodles than traditional shirataki, which is made with just konjac. Drying them a bit in a skillet after boiling helps firm their texture and ensures they don’t turn into a mushy mess when tossed with fresh veggies. Green beans, tomatoes, and spiralized yellow squash add earthy flavor and bright color to the dish, while hearty lentils pack nutrient-dense substance. The tangy miso-maple dressing ties everything together for a memorable noodle dish that will leave you licking the bowl.
For more Asian-inspired noodle dishes, check out these tasty ideas:
By Shelli McConnell,
Ingredients
- 1 cup dry French green lentils
- 1 bay leaf
- 1 lb. fresh thin green beans (haricots verts), trimmed and cut into 1½-inch pieces
- 1 medium yellow summer squash, spiralized and cut into 2-inch lengths
- 4 cups grape tomatoes, halved
- 1 cup thinly sliced shallots
- 6 cloves garlic, minced
- ¼ cup apple cider vinegar
- 2 tablespoons miso paste
- 1 tablespoon pure maple syrup
- Freshly ground black pepper, to taste
- 2 8-oz. packages tofu shirataki spaghetti noodles
- Chopped fresh Thai basil or parsley (optional)
Instructions
- In a saucepan combine lentils, bay leaf, and 3 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or until tender. Drain.
- Meanwhile, in an extra-large nonstick skillet cook green beans in 2 tablespoons water over medium-high 8 to 10 minutes or until crisp-tender. Transfer beans to a bowl with yellow squash. Add tomatoes and shallots to skillet. Cook over medium-high 3 minutes or until tomatoes are softened and shallots are tender. Add garlic; cook and stir 1 minute. Remove from heat.
- Transfer one-fourth of the tomato mixture to a blender or small food processor. Place remaining tomato mixture in bowl with beans and squash. For vinaigrette, add vinegar, miso paste, maple syrup, pepper, and 2 tablespoons water to blender. Cover and blend until smooth.
- Rinse noodles well under cold running water; drain. Bring a large pot of water to boiling; add noodles. Cook 2 minutes; drain well. Wipe out skillet. Add noodles and cook over medium-high 7 to 10 minutes to remove as much water as possible without completely drying them out, tossing frequently with tongs. Add bean mixture and lentils to skillet; toss gently until heated through. Spoon vinaigrette over servings. If desired, sprinkle with basil.
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