Comments on: Low-Carb Shirataki-roni & Cheese-y Noodle Bake Recipe

By: Tori

Tori — Thu, 04 Nov 2010 04:12:39 +0000

I was craving Mac and cheese as well , and these noodles are all the Rage right now So I bought them at the local “Low Carb for you ” store here in Los Angeles as a low carb dieter i miss noodles … Honestly at first the “Authentic aroma ” they say it has was kinda off putting So I opened the package and yes it didn’t smell that great, But I followed the directions on how to prepare these noodles and YES it turned out great!!! I used velveta cheese and milk of course I cut the noodles smaller didn’t want Mac and cheese spaghetti, and baked this at 350 for twenty minuets and YUMMY!! A great Mac and cheese low carb FAVORITE thank god:)And no more guilt!! I cant wait to make these noodles again, Now if only they can find a low carb Potato we would be set!

By: Claire

Claire — Sun, 12 Sep 2010 19:00:15 +0000

Thanks for the recipe, my husband and I really liked it. I made two slight changes, 1 I used penne shaped pasta instead of cutting up noodles. 2 I used Hormel Real Bacon Bits about 1 oz from the 3 oz bottle and mixed it in with the noodles and the other ingredients. Then I added about ½ oz of bacon to the topping. I don’t know why, but pretty much the mixture ended up as the topping.
I good news is this dish turned out great! The bacon especially made this dish a keeper. I think I added just the right amount. Why was it a total of 1 ½ ounces? That was all I had. I think if it was any more the bacon would have been too powerful. We will definitely make it again.
Once again thanks for the recipe,
Claire

By: Rockinrobin10

Rockinrobin10 — Wed, 11 Mar 2009 00:33:29 +0000

Thanks Jimmy! I caught the link off the discussion group. I had picked up some of those noodles at a local health food store. I did also try the fried radishes tonight…they were Very Good!

Robin

By: Naveel

Naveel — Tue, 10 Mar 2009 21:06:46 +0000

I think I am going to try this tonight. I’ve been craving mac and cheese for a while now and since I’m going away to Florida at the end of the week and trying to watch my carbs, this sounds perfect. I might add in a can of tuna to turn it into a cheesy version of a tuna noodle casserole.

By: Sonagi

Sonagi — Sat, 07 Mar 2009 23:27:47 +0000

Guess you’re not a soyphobe like so many low carbers. I miss the different varieties of freshly made tofu noodles for sale in local Chinese supermarkets. Shirataki noodles are a decent low-carb alternative to pasta. They work well in soups and salads with Asian-style dressings.

I also avoid sucralose and other artificial sweeteners. Besides Truvia, there is a sugar alcohol called erythritol. Unlike xylitol, another sugar alcohol, erythritol passes through the digestive system intact, and thus has no caloric or glycemic value. The only known side effect is that it acts as laxative if eaten in large quantities. Erythritol has a cooling effect in the mouth, so it doesn’t work well in baked goods. I use it to sweeten coffee and homemade cranberry sauce.

I don’t eat a lot of soy, but try to limit my intake of it. Actually Truvia is a mix of stevia and erythritol. The cooling effect is strange, but it does have a nice “sugar” taste to it.

–Jimmy

By: Megan

Megan — Sat, 07 Mar 2009 20:50:25 +0000

Jimmy, I’m sorry to bother you, but I have to ask. Do you happen to know the ingredients in those noodles? This sounds wonderful, but I’m allergic to Splenda. And do you know of any other granulated sugar substiture I could use in place of Splenda in sugar-free recipes?

THANKS Megan! My readers are never a bother to me, so feel free to ask questions anytime.

The shirataki noodles have glucomannon, which is a natural fiber source from a plant and tofu to give them a noodle texture. As for a great Splenda substitute, try the new stevia product called Truvia…delicious and works well in sugar-free recipes. THANKS for writing!

–Jimmy