The weather is incredible and promises to be. I’m thinking shorts and T’s! I’ve already started the tanning cream in hopes that my legs don’t look as pasty white as they have been! And I’ve beefed up my workout schedule. JT got my bike in working order so I’ve been biking the 8 km to and from work! Summer…BRING IT!
In an effort to cut back and hopefully lose a couple of pounds, I decided to eat vegetarian for a week. It’s not as much of a challenge as it would have been 20 years ago, there are so many incredible vegetarian products out there, and one that recently surfaced on my radar again are Sheritaki Noodles. They are low carb, low fat and they have a decent amount of protein. I usually buy this brand of Sheritaki Noodles. I have to admit, one needs a good robust sauce over these noodles because even after they are rinsed well, and heated they still have a bit of a fishy smell (the package calls it uniquely distinct). JT won’t eat them. So I have them for lunch during the week.
Sheritaki Noodles with Tofu Pesto
an original recipe by Kitcheninspirations (serves 1)
Ingredients:
- a handful of fresh basil
- 55 g of firm tofu
- 2 cloves of garlic finely minced
- 3 tbsp lemon juice
- salt
- 1 green onion finely chopped
- 4 steamed asparagus cut into 3 cm pieces
- 113g Sharitake Noodles
Directions:
- In the bowl of a small food processor, add the basil, tofu, minced garlic, lemon juice and salt, process until it is a smooth paste (like pesto).
- Warm the sheritaki noodles as per package directions, toss with the pesto and the asparagus and garnish with the green onions. Enjoy.
I’ve never had Sheritaki noodles. I’ll have to find those at the market. What do they taste like?
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Other than the distinct fishy odour, they have no flavour, Vicki. They have a slightly chewy texture.
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I’ve never heard of sheritaki noodles, but something tells me I’ll like them.
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Hi Lynda, once you rid them of the unusual smell, they are quite lovely.
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I think that these are the noodles that Liz has gotten into recently and really enjoys. I’m still undecided. 😉
And kudos to you for going veggie for a week….that’s something I couldn’t do.
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Hi Jed, it seems a bit too good to be true, no carbs, low fat etc, but they’ve been around for quite some time and I’ve seen them pop up on Dr. diets…so who am I to say. A good sauce over them masks the unique fishy smell and if you like things a bit chewy, it’s perfect!
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I’ve never heard of these noodles but will keep my eye out for them.
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I believe you can purchase them at Asian stores, but our
Whole PaycheckWhole Foods sells them as well.LikeLike
A ‘uniquely distinct’ smell… hee.hee ;-). Low carb you say; how interesting; have to check these noodles out. What a nice looking spring dish and I know exactly what you mean about transitioning to the warmer weather and shedding some of our winter coat ;-). I’m with you sister – yay Spring!
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Hi Kelly, was that your bro’ who won the leadership role for the NDP?! If so, congratulations!
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indeed. Thanks Eva!
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Hi Eva! Those noodles sounds like something I would love! Low in carbs and fat! Very unique pasta dish!! And healthy too! Great recipe! 🙂
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A very healthy and tasty pasta meal. I love that you added tofu in it.
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Looks like a great lunch for the week! And I’m with you…time to get ready for summer. 🙂
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It’s turned cold again, although we shouldn’t be surprised it’s still only March, but it bites!
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OH YUM! I love how simple but fresh that dish looks! I am definitely bookmarking this 🙂
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That’s so nice of you to say, Judith, thank you.
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I’ve never seen Sheritake.. what makes them smell like fish? Your dish is gosh-darn pretty enough to eat.. so I just can’t imagine the noodles having that smell?
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Not sure why they smell, Barbara, it must have something to do with the tofu. Thank you kindly for the lovely compliment.
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Don’t think I’ve heard of these noodles before – they sound nice though, I think I’d like the flavour! – Glad you’ve been having some great weather – it was insanely warm this weekend – I was wearing short trousers all weekend… lovely 🙂
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The texture is much like glass noodles, Charles. The weather was incredible for us too, sadly this morning it’s -1C
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Hi Eva, I haven’t tried sheritaki noodles. What are they made from? Are they fish based? I can’t imagine using fish to make a noodle. Your tofu pesto looks delicious and I love the colour of the dish. It must be wonderful to have Spring arrive so promptly. (And I edited the comment you put on my blog!) Have a great week xx
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Thanks Charlie, the ones I use are tofu based, and I have no idea why it would smell fishy. There are also ones that are yam based, but I haven’t tried them.
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I’ve never heard of this type of noodle though it LOOKS vaguely like glass or cellophane noodles in the link you provided. Not so in the one above. I don’t think I’d have the courage to dare the fishy smell. 🙂 Good luck on the healthy eating/exercise endeavour. I’ll just go back to finishing the last of the bag of Ruffles sour cream and bacon chips. 🙂
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Thanks Maraia, it was a bit of a challenge when I first tried them, but now I’m used to it. They are not cellophane noodles but they do have a similar texture.
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Good for you, riding your bike! This might be just the spring pasta for asparagus lovers.
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Thanks Sharyn, this week is going to be beautiful too!
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This recipe is uniquely distinct Eva. Sorry couldn’t resist. I’ll give anything with pesto a go.
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Thanks Greg. Hahaha!
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I can’t say that I’ve tried sheritaki noodles but your tofu pesto sounds wonderful. I bet the lemon juice really brightens up the final dish. Smell or no, I’d be willing to try this dish and probably will once I find the noodles. Thanks, Eva.
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Hi John, thank you, Whole Paycheck (I mean whole foods) carries them in Toronto!
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You were right the first time. 😉
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🙂
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oh i love the lemon and basil in it! It looks amazing
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Thank you kindly.
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I know what you mean about the smell, if they could get rid of it then it would be great! I find sometimes, I just can’t eat it but other times it’s just fine 🙂
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So true Lorraine, that’s probably why I stopped eating them in the first place! I will persevere this time!
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