Tofu Noodle Cream Pasta

Name: Tofu Noodle Cream Pasta
Yield: 533 g
Ingredients: Frozen Shrimp 150 piece (3-4 shrimp); Cheddar Cheese Slice 18 slice; Seoul Milk Na100% 150 ml; Water (Mineral Water) 100 ml; Olive Oil 10 spoon; Minced Garlic 5 teaspoon; Thin Tofu Noodles 100 g

553 kcal

#Low Carb #High Protein #Low Calorie

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Ingredients

Main ingredients

Frozen Shrimp 1.5 piece (3-4 shrimp)
Cheddar Cheese Slice 1 slice
Seoul Milk Na100% 150 ml
Water (Mineral Water) 100 ml
Olive Oil 1 spoon
Minced Garlic 1 teaspoon
Thin Tofu Noodles 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 11.4 g 8%

Protein 53.32 g 38%

Fat 32.93 g 53%

Serving size 533g

Cooking steps

1

Rinse the tofu noodles under running water and remove excess moisture.
2

Finely chop the onion and garlic.
3

Heat olive oil in a pan and sauté the garlic and onion.
4

Add milk and heavy cream and bring to a boil.
5

Season with salt and pepper.
6

Add the tofu noodles and stir-fry for 2-3 minutes until well mixed with the sauce.
7

Sprinkle with Parmesan cheese to finish.

Tofu Noodle Cream Pasta

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