Posts Tagged ‘Shirataki’

After my initial experiment with the great Shirataki noodles on this day, I decided it was high time to try them again.  Who can resist a little guilt-free pasta alternative every now and then, right?? 

This time around we summoned the fettuccine-shaped “noodles” to help us create the Hungry Girl version of tuna casserole, actually dubbed the Rockin’ Tuna Noodle Casserole.




I’ve always been a little hesitant of piping-hot tuna in casserole form and I’m not really sure why.  I don’t seem to mind it while I’m eating it, but it always takes a lot of thinking on my part before it actually makes it to our plates.  But, since I have big faith in Hungry Girl, I knew if this one was good enough for them, it could quite possibly good enough for us as well.




The link way above will take you to Hungry Girl’s healthy recipe.  Here’s how I put things together for us …


(For two)

  • 2 bags fettuccine-shaped Shirataki
  • 2 small pouches Albacore tuna
  • 1 can Healthy Request Cream of Mushroom
  • 1 wedge Laughing Cow Light cheese
  • 3 tbsp. light Parmesan cheese
  • 1/4 cup diced onions
  • 1/2 cup frozen peas
  • 1/4 cup diced red bell pepper
  • 1/2 cup chopped fresh mushrooms
  • Salt, pepper and cayenne to taste
  • 2 tbsp. bread crumbs


Preheat oven to 375 degrees.  Rinse and drain noodles well.  Cut noodles to smaller pieces, if desired.  Place noodles in a dry skillet on medium heat; saute for 5 – 10 minutes, until noodles are dry.  Remove from heat and set aside.  In the same skillet, add a small amount of EVOO and saute onion, bell pepper and mushrooms for 5 minutes.  Add undiluted soup, cheese wedge, 2 tbsp. Parmesan, peas and spices to taste.  Cook until thoroughly heated and cheese is melted.  Remove from heat, add tuna and noodles; stir well.  Place noodle mixture into a prepared casserole dish.  Top entire dish with bread crumbs and remaining 1 tbsp. Parmesan.  Bake in preheated oven for 25 minutes.  Enjoy!


Have a great night, folks.


Read Full Post »

Ok, I’m putting it out there … I am addicted to reading my daily e-mail newsletter from Hungry Girl.  There, I said it.  I skim through a lot of e-mails every day, but this one I happily open into full detailed view and eagerly read away.  Line by line.  It’s not so much the food recommendations, recipes and tips they offer, but more the witty banter in which each one is written.  Very clever and catchy.  Keeps me coming back for more.  Now, don’t get me wrong, they do have some great ideas for recipes, plus new product alerts and cooking tips.  The unfortunate part is that they have a slightly higher emphasis on quick + easy processed foods, which we mostly stay away from around here.  Hey, if it works for you, great.  It’s just not us.   

I came across this recipe while I was perusing the HG site and was already very interested in cooking with Shirataki noodles, so this fit perfectly …


HG’s Chicken Lo Mein



If you are interested in the recipe, please click here.  I followed as closely as possible since I don’t have much experience cooking with the Shirataki noodles and didn’t want to blow it. 

I will recommend the following when preparing the noodles for cooking …

  • Place the noodles in a colander and rinse very well; allow to drain for a few minutes, shaking the colander to release excess water
  • Microwave noodles for 2 minutes – or – place noodles in a hot skillet and saute for up to 5 minutes (I did both)
  • Place on a dish and blot with paper towels

So, what are Shirataki noodles??  Well, they are your low-carb alternative to pasta.  In fact, they are made from tofu and Konnyaku, a member of the yam family.  The kicker … each bag (yes, I said “bag,” as in the whole thing) has only 40 calories and just 6 grams of carbs.  Oh yeah.  That’s a great thing.  Want more info on these great noodles?  Click away here.

Have a great day!

Read Full Post »