Shirataki Noodle Lo-Carb “Mac and Cheese” Is Tasty.

When it comes to eating a lo-carb diet, one of my biggest challenges is pasta.

I really love pasta and unfortunately the amount of carbohydrates in pasta really does not help me with my exercise and diet plan.

But recently I was introduced to shirataki noodles, which is a noodle substitute that is gluten free, has no cholesterol, is vegan, has no sugar AND it has zero calories per serving.

There are several different types of shirataki noodles, but I prefer the white yam. 


You can also find tofu shirataki noodles that resemble angel hair, fettuccine or spaghetti pasta.

So today for lunch I decided that I’d try my hand at making a “Mac and Cheese.” 

The reason for the quotes around Mac and Cheese, was because my shirataki noodles were spaghetti like versus macaroni like.

Before you prepare for your lo-carb noodle feast, grab your favorite pot and throw in four cups of water. Bring to a boil.

The next thing you need to know about shirataki noodles is that the water they are stored in has a rather unique aroma. 

I would equate the aroma to perhaps fish, but I can’t quite pinpoint the aroma. Regardless, you’ll first want to open the bag, discard the liquid and thoroughly rinse the noodles.

Once your water is boiling, place your shirataki noodles in the boiling water for two to three minutes.

Next, in a skillet over medium heat, add a tablespoon of butter and let this melt. Once your shirataki noodles have boiled, drain and put them into the skillet.

For me, I personally love cheddar cheese in my noodles. I took a handful of shredded cheddar cheese and put this on top of my shirataki noodles in the skillet.

In less than a minute, the cheese had melted and I was on my way to a delicious lunch of shirataki noodle Mac and Cheese. 

My oh my, did it please.

If you loved this or hated this, let me know!