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Shirataki Noodles With Sun-Dried Tomatoes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0835
Energy (kCal)40.3895
Carbohydrates (g)0.0702
Total fats (g)4.517
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Re-hydrate sun-dried tomatoes. | 2. Rinse and drain tofu noodles. Microwave tofu noodles for one minute and drain again. | 3. Toss noodles with oil. | 4. Add chopped sun-dried tomatoes, olives and basil and toss until distributed. | 5. Warm noodles in microwave until temperature is desired. | 6. Top with fresh parm and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tofu shirataki noodle 1 package chopped - - - -
    olive oil 1 teaspoon 39.78 0.0 0.0 4.5
    sun tomato 3 sun-dried re-hydrated chopped - - - -
    kalamata olive 6 chopped - - - -
    basil 1 tablespoon chopped 0.6095 0.0702 0.0835 0.017
    parmesan cheese 1 -2 ounce grated 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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