210 ounce cansRotel diced tomatoes with green chiles
2tablespoontomato paste
5-6cups water
2 teaspoon chicken bouillon baseI use Better Than Bouillon
¾ teaspoonsaltor to taste
2mediumlimesoptional
Instructions
Empty shirataki package of noodles into a strainer, rinse and let sit while preparing the broth.
8 ounces shirataki noodles
In a large pot or dutch oven, heat 2 tablespoons oil over med-high heat. Add chopped onion and saute for 5-8 minutes until caramelized. Add garlic and stir in for 30 seconds.
2 tablespoon olive oil, 1 large onion, 2-5 cloves garlic
Add the 2 cans of diced tomatoes and 2 tablespoons tomato paste. Stir together. Add drained shirataki noodles and stir into the tomato base for a minute or two. Add water to cover (5-6 cups) and 2 teaspoons bouillon base and salt to taste.
2 10 ounce cans Rotel diced tomatoes with green chiles, 2 tablespoon tomato paste, 5-6 cups water, 2 teaspoon chicken bouillon base, 3/4 teaspoon salt
Bring mixture to a boil and then reduce heat and simmer soup for 10-15 minutes or until heated through. I took my plastic spatula and cut the noodles while they were simmering. Alternatively you could leave them long or cut them ahead of time.
Serve with lime squeezes and a cold beverage. Buen Provecho!
2 medium limes
Video
Notes
NOTE:
With a traditional fideo recipe you crisp the noodles first by a light fry or sauté. The directions on the shirataki noodle package instruct you to rinse and drain and then dry fry the noodles.
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