SHIRATAKI NOODLES WITH LOBSTER FLAKES AND FRESH TARRAGON
I came up with this recipe this morning. I wanted something creamy and delicious but low in carbs for lunch. I used a product called Kanimi Lobster flavoured seafood flakes. You could probably use real lobster, but this is much easier because these are ready to use right out of the package. I used fresh tarragon from my garden. I think it is better then using the dried herb.
Provided by Chef Joey Z.
Categories Soy/Tofu
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Remove the tofu noodles from the package and rinse under cool water. Set aside to drain.
- In a medium saute pan, add the vegan margarine and saute the shallot until just soft. About 2 minutes.
- Add the lobster flakes and saute for a minute longer.
- Add the sour cream and tarragon. Stir for about a minute or until the mixture is well coated.
- Sprinkle with the Romano cheese and stir again.
- Season with the salt and pepper.
- Bon Appetit!
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