Try this low carb, vegetarian alternative noodle recipe using House Shirataki Tofu Noodles or Miracle Noodles, or 100% whole wheat pastas for a high fiber option….

Full of crunch and flavor.

Ingredients:
• 4 cups noodles
• 1/2 cup carrots, cut into thin half moons
• 1/2 cup cauliflower
• 1/2 sweet onion, diced
• 1/2 cup red cabbage, sliced thin
• 1/2 cup raw Sunflower seeds
• 2 tablespoons plus 1/2 teaspoon Tamari, divided
• 1 10 oz. package silken soft tofu
• 2 tablespoons Brown Rice Vinegar
• 1 cup parsley, chopped
• 1/4 cup water

Serves: 4

Cooking Time: Under 30 minutes

Instructions:
Cook pasta according to package directions. Drain and rinse with cool water. Set aside. Meanwhile, toast Sunflower seeds in a dry skillet over medium heat, stirring occasionally until they are lightly browned. Remove to a plate and sprinkle with 1/2 teaspoon Tamari. Toss to coat and place seeds back into still-hot skillet to dry. Cut vegetables and set aside. Place tofu, 2 tablespoons Tamari, vinegar, parsley and water in a blender or food processor and blend until well mixed. When noodles are cool, place in a large bowl and add Sunflower seeds and vegetables. Pour dressing over noodles and toss to coat well. Serve room temperature.