Shirataki noodles, people either love them or hate them. While they look similar to regular pasta, there are major differences. The texture can only be described as “rubbery”, and the natural “aroma” as they call it on the package is definitely a little fishy. No matter how hard you try, they will never absorb any liquid, if fact they repel moisture very well. If you can get past all of that, some people actually don’t mind them! After cooking them according to the package directions and covering them is a strong, flavorful sauce, they can actually be quite good… Trust me!
75g Tofu Shirataki Noodles, prepared according to package directions. Dry them very well.
18g Shredded cheddar cheese
11g heavy cream, I used Organic Valley
10g oil (Charlotte needs coconut oil with each meal so I served this on the side. If you want to mix it in the sauce, use olive oil)
Mix the cheese, heavy cream, butter and oil together in a microwave safe bowl. Heat about 15-30 seconds until the cheese melts and the sauce blends together.
Stir the noodles into the sauce. Season to taste.
This makes a great school lunch,It is nut free, does not look “different” than regular mac & cheese and all of the fat can be incorporated (especially for higher ratios). I send this to school in thermos containers with a scraper.
There a a few different brands of shirataki noodles on the market. The tofu type that I used will have a slightly different calculation than the Miracle brand.
Hi Dawn, Love your recipes. Did you know – one of my MAD kid’s parent is adding MCT powder to this cheese sauce and it makes it creamier and he loves it! He was sick of MCT Oil and the other emulsified mcts but is doing well with the powder mct. Just wanted to let you know.
I LOVE the new powdered MCT oils, it’s a game changer!!
Just wanted to share a trick to the shiritaki noodles that I learned elsewhere. Dry fry them. After rinsing well, place them in a frying pan and heat them till all the liquid has evaporated. Definitely improves the flavor and texture, although they will never be quite like “real” pasta.
I made this for my daughter and there were so many noodles that I didn’t want to waste that I made several. She loved it the first time but it didn’t warm up well. Do you have a suggestion on how to store the extra noodles so they can be made fresh or do you need to use them once you open the package?
I store the noodles in the liquid they were packaged in. I dump them into a glass container and store in the fridge (remove what I need first). I make the cheese sauce one batch at a time, I have found that it will separate and get “gloppy” when I try to re-heat it. I guess it’s not well suited for large batches… Hope that answers your question!
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