Serves 2(recipe & photo courtesy of Dyan Price of Let's Talk Food)
1 bag Skinny Dip Noodles Fettuccini
, or any shape
4 oz silken lite firm tofu
2 cups fresh baby spinach
1 cup sliced fresh mushrooms
1 tablespoon light soy sauce
2 teaspoons olive oil
1 teaspoon ground ginger
1 teaspoon dried cilantro leaves .
We love creative recipes from our customers and we think Dyan's is a real winner! Easy to make, low calorie and vegetarian friendly. Rinse and drain noodles; let sit. Drain tofu on paper towels, then cube.
Add 1 teaspoon oil to a large nonstick skillet wok
over high heat. Add mushrooms and stir fry 1 minute or until golden brown. Add spinach and cook 1 minute until wilted. Add soy sauce, ginger and cilantro, then add noodles. Toss and cook 1-2 minutes until hot. Transfer to a plate and cover to keep warm..
Add 1 teaspoon oil to skillet wok. When it's hot add tofu and cook until crispy, flipping occasionally. Add to noodles mixture and serve immediately..
Nutrition Per Serving
Calories: 88 Carbs: 4 grams Protein: 7 grams
Fat: 5 grams Sodium: 319 mg WW Points Plus: 2