Makes 2 servings
1 (8-ounce) package Shirataki tofu noodles
1 tablespoon minced green onion
1 tablespoon real bacon bits, finely minced
2 tablespoons freshly grated Parmesan cheese
1 tablespoon cheese-flavored Molly McButter (optional)
1 egg, lightly beaten in a bowl large enough to hold the noodles
1 tablespoon minced fresh flat-leaf parsley
Place the noodles in a colander and rinse them under cold water. Boil in 1 quart of water for 3 minutes to remove any fishy odor. Return to the colander and drain. Squeeze out any excess water by pressing on the noodles in the colander with a paper towel. Cut the noodles into 3- to 4-inch lengths with kitchen scissors.
Coat a large frying pan with nonstick cooking spray. Over high heat, stir in the green onion and bacon bits and sauté about 1 minute, until the green onion is softened. Add the noodles and cook, stirring constantly, until heated through. Add the Parmesan cheese and Molly McButter, if using, and continue stirring until the noodles are steaming hot.
Remove from the heat and transfer to the bowl with the egg. With a fork, stir to mix thoroughly and cook the egg. Stir in the parsley and serve at once.
Per serving: Calories 94, Protein 8g, Total fat 5g, Sat fat 2g, Trans fat 0g, Cholesterol 1mg, Carbohydrate 4g, Dietary fiber 2g, Sodium 253mg