This is the second time I’m using shirataki¬ noodles for a recipe and I feel the need to explain as I know they are a polarizing product.
Some people only see them as a diet ploy because of the way they are marketed with names like “Skinny” and “Miracle.” They also have a funny smell and, unless you figure out how to prepare them, they can be quite gross.
However, I’ve learned how to work with them and love having them in my arsenal, err,¬ pantry.
You could replace the¬ shirataki noodles in this recipe with anything you like — spaghetti, rice noodles, lo mein — they should all work. You just want something that can be tossed with the cashews and basil because that’s the tasty part!
I don’t really know where this idea came from. I was thinking of making a quick peanut sauce and before I knew it I had cashews in my hand. Then I looted by basil plant, added some garlic and BAM. So simple and so tasty!
Here’s what I did…
- 1 oz (28g) cashews
- ABout 1/2 cup packed fresh basil leaves
- 2 cloves fresh garlic
- Kosher salt
- 1 package of¬ shirataki Noodles like Skinny Noodles
- 1 tsp olive oil
Chop the cashews, basil and garlic together on a large cutting board with a sprinkle of kosher salt.
You could use a food processor but it would be overkill. Just keep running your knife through it.
Drain the shirataki noodles and rinse and dry by spreading on a kitchen towel.
Heat a skillet over medium-high heat and spray with non-stick cooking spray. Add the noodles and dry them out a bit in the pan. Tongs work great to separate the noodles.
After 2-3 minutes, add the cashew-basil mixture and a teaspoon of oil. Toss to combine.
Cook for another 2-3 minutes letting the flavors merge.
Slide onto a plate and enjoy.
I was quite impressed by my creation. The Husband?
Not so much.
That’s OK, I didn’t think his lunch of processed mac & cheese was all that either.
Love him regardless of his crappy diet. ;)
|Servings||Amt per Serving|
|230||18g||1g||old: 6||new: 6|