This has nothing to do with cookies, but I am happy to report that shirataki noodles have made it to Austin. I’d been looking for them for months, and finally found some this morning at Whole Foods
Whole Foods sells a brand called “House” . One 8 ounce bag of shirataki noodles contains 40 calories which is about 1 cup of drained noodles. A serving size is exactly 1/2 cup.
Going by smell and texture, I suspected marinara wouldn’t be a good choice and decided to make the sauce from a recipe called “Finger Lickin’ Peanut Noodles” in Cooking Light.
The sauce was great. As for the noodles, they were okay but will take some getting used to. The texture was interesting and only somewhat like pasta. I’m not quite sure I like them at this point, but at 40 calories per cup I might learn how.
Shirataki Peanut Noodles
2 (8 oz) bag Shirataki Noodles
Some chopped green onions and shredded carrots (about 1/3 cup)
2 tablespoons peanut butter (190 calories)
1/4 cup miso, vegetable or chicken broth (I used miso)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 1/2 tablespoon brown sugar (80 calories)
1 teaspoon red chili paste
2 cloves garlic, minced
1 teaspoon chopped ginger
Open shirataki. Drain, rinse and boil for 3 minutes. The liquid stinks, so don’t get it on your hands. Boiling gets rid of the “natural” (icky) smell. Place drained noodles in a bowl with the onions. Trust me. After boiling them, they won’t stink.
Combine remaining ingredients in a small saucepan; Heat over medium and stir until smooth. Pour over noodles and onions and toss.
Makes two large servings