I'm sure you have heard of Miracle Noodles. No carbs or calories. Any thoughts? Too good to be true?
Time to un-confuse you! First of all, do NOT mistake Miracle Noodles or standard shirataki noodles (the ones you may have seen TV chefs talking about lately) with the Tofu Shirataki noodles I write about constantly. They are different. The Miracle Noodles are calorie-free, because they're pretty much just made of water and Japanese yam flour. They are a lot tougher and chewier than Tofu Shirataki noodles, with an even weirder texture. It's not that I think they're terrible, I just don't love them like I LOOOOOVE Tofu Shirataki. The addition of a little tofu really helps give the noodles a more pasta-like texture. Tofu Shirataki noodles only have 10 calories a serving (20 for the entire bag), and they have a decent amount of fiber (2 grams per serving). They taste sooooo much better and are way more satisfying than the calorie-free noodles. Plus, they're easier to find and work better in recipes. To see an entertaining little video showing you where to find Tofu Shirataki noodles at the store, click here! For our famous fettuccine Alfredo swap, click here! And for even more recipes, click here!!! Happy noodle-ing!
Dear Hungry Girl,
Why do you call for Egg Beaters or egg substitute in a lot of recipes and not egg whites? Can I use egg whites instead?
Dear Eggs-tremely Curious,
Thanks for the Q! I love fat-free liquid egg substitute. (And in case you're wondering, I like Egg Beaters Original and Better'n Eggs the most!) Truth is, egg sub is very similar to egg whites -- it's basically real egg whites with added nutrients -- and in most cases, they can be used interchangeably. A quarter-cup of egg substitute is equal to about two egg whites. (Liquid egg whites sold by the carton measure cup-for-cup like egg substitute.) You can easily make our egg-mug scrambles, omelettes, frittatas, and baked goods with egg whites. The only time egg whites DON'T work as well is when we faux-fry -- using egg substitute to help Fiber One "crumbs" adhere to different foods, like onions, jalapeno peppers, etc., before baking them. For some reason, the egg substitute just works better. BTW, hardboiled egg whites are an AMAZING snack. They only have about 15 calories each and they're ALL protein!
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