Shared by LizF
4 months into living Virta, I'm trying Shirataki noodles for the first time! I was really craving some macaroni and cheese - it used to be our Monday mainstay for dinner. I forgot I had ordered some shirataki macaroni noodles a few weeks ago, so I decided to try them.
I found this recipe from lowcarbyum, but, had to adjust some of the ingredients to what I had on hand in the pantry. Instead of cheddar, I used Havarti and mozzarella cheeses, added some bacon to the dish, and topped it off with the Porq Panko crumbs.
It came out pretty good! For the shirataki - I drained the macaroni, rinsed it in a colander, boiled it for about 3 minutes, drained and dried it off in a towel, and then fried it for 10 minutes to make it dry. They had a good texture, and my non-keto husband liked them. The only thing I wasn't crazy about was how they were still white and stood out amongst all the yellow cheeses. Like they were swimming in yellow - I know - I need to get past the visual part of eating!
Will I cook with Shirataki again? Yes. Next time, I'll see if I can make spaghetti. Let us know if you have any tips on Shirataki in the comments below!