Oooooh, it's an all-new ULTIMATE CHEWDOWN! This time we're attacking all things noodles. So break out your favorite spaghetti-swirling fork and get ready for a noodle party...
I'm not a fan of Tofu Shirataki noodles. What can I do to make them more enjoyable?
There are two schools of thought regarding Tofu Shirataki. There are the LOVERS and the HATERS. Very few people are on the fence about this. (It's kind of like cilantro in that sense, but that's another story.) We're convinced that people who don't love Tofu Shirataki noodles simply don't know how to use them. Here's EVERYTHING you need to know for prepping these noodley pals of ours. (Pssst... look for them with the Asian items in the fridge section of the grocery store.)
1. An entire 8-oz. bag has just 40 calories. An 8-oz. package of regular pasta has TWENTY times as many calories. You can eat SO MUCH MORE Tofu Shirataki than regular pasta for the same number of calories! Please consider this when preparing (and chewing) them.
2. These noodles need to be rinsed thoroughly and dried well... very well. Dry them INSANELY well. Blot them with paper towels (repeatedly!) or stir-fry 'em over medium heat until they are completely dry. Get all the moisture out. ALL of it.
3. They're CRAZY-long and unwieldy. They should be cut up a bit (with kitchen shears, or carefully with a knife), no matter how you wind up using them.
4. They work best with thick, creamy (guilt-free!) sauces -- The Laughing Cow Light cheese wedges are a fantastic sauce ingredient for these noodles. Red sauces -- especially thin ones -- don't work quite as well. Tofu Shirataki's also great in soups, casseroles, and stir-frys.
Sometimes I absolutely NEED pasta -- like REAL pasta. What kind do you recommend?
Good question. There are a few okay choices if you NEED regular pasta. Whole-wheat pasta is a decent option because it has more fiber (so it's slightly more filling) and is better for you than plain old pasta. But my ultimate pasta pick if you want good old-fashioned noodle-ness without too many calories is FiberGourmet Light pasta. The FG people make a slew of varieties -- ALL really amazingly fantastic and WAY lower in calories than the regular stuff. This pasta's also completely PACKED with fiber. You know they make mac & cheese, too, right? (Click here to see how it stacks up against the regular kind.) We're a little bit FiberGourmet obsessed -- we write about it all the time! Click here to see where it's sold or here to order online.
What can I use as a low-calorie spaghetti swap with marinara sauce? Do you like spaghetti squash?
Gotta be honest here, we're not huge fans of spaghetti squash. A lot of people email us about using spaghetti squash as a pasta swap with red sauce, and we've tried it, but there are other veggie options that we like better. The first is bean sprouts. The next is broccoli cole slaw, which is just shredded broccoli stalks, shredded carrots, and shredded red cabbage. Either of those (or BOTH together!) make a great pasta swap. Just stir-fry the veggies with a tiny bit of water for about 5 - 7 minutes over highish heat (until they're limp), and then add tomato sauce (or Amy's Chunky Tomato Bisque). Finish it off with some reduced-fat Parm-style grated topping. IT IS SOOOOOOO FANTASTIC, SO low in calories, and truly a great spaghetti "taste-alike." Try it!
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CHEW ON THIS: You DO know March is National Noodle Month, right? This email will help you celebrate... YEE-HAAA!
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