Shirataki Noodle Spaghetti

By clawson

Ingredients

• 1- 2 packages Shirataki Noodles (Not Tofu ones, try Miracle Noodles)
• 2-14 ounce cans tomato sauce
• 1 tablespoon dried Italian seasoning
• 1/2 teaspoon dried Basil
• 1 teaspoon minced garlic
• 1-2 cups cooked ground beef

Details

Adapted from southernplate.com

Preparation

Step 1

These noodles, when you open the package, stink. Now this has no effect on the flavor but the water they are in smells a bit like sulfur to me. I am warning you ahead of time because if you have any lightweights in your house who are already complaining about eating “weird” noodles, you don’t want them around until after you have rinsed the noodles because they will use this as their reason not to try them. After I rinse them, parboil them for 1 minute, then drain and place the noodles into a large skillet over medium or medium high heat and sauté them for a few minutes to dry them out some. This is going to be really weird because they don’t stick or anything so you don’t need to spray your pan. I just use some tongs to move them around from time to time while the water cooks off. As soon as you’re done with this you’re ready to go! Get them good and hot, stir them around for a few minutes, and when you’re tired of fooling with it, you’re done.

If I am stir frying, at this point I just add some veggies and cooked meat to the skillet along with some soy sauce. If I’m having spaghetti, I’m ready to top with sauce!

Sauce:
Place all ingredients in sauce pot and stir, over medium heat, to bring just to a boil. Immediately reduce heat and simmer until thickened to your liking.
The longer you cook it, the better it will be.