Shirataki noodles with alfredo sauce

Regular shirataki have 0 g of digestible carbohydrates according to most web sites. The package said 2 g of carbs and 0 g of fiber – either way, a pretty good deal, carb-wise. (I’ve since seen recipes for spaghetti squash alfredo. Spaghetti squash has 8 net carbs for 1 cup, so this might be worth a try.)

This was actually better the last day – the noodles were less bland and rubbery. I spread the leftovers in a small baking pan, covered them with grated mozzarella, and then baked it until the mozzarella was browned.

1 package shirataki noodles (I tend to buy the ones with seaweed in them, but any type is fine)

1 lb. creme fraiche (whipping cream would also be fine, but the creme fraiche makes it a bit tangy, which is nice)

3 cloves garlic, minced

~100 g parmesan cheese, grated

Slowly melt the creme fraiche over low heat. Stir in the garlic and simmer for a few minutes. Remove from the heat and stir in the parmesan. Add salt and pepper to taste.

Meanwhile, bring water to the boil. Add the noodles and boil for about 3 minutes. Drain.

Add as much sauce as you like to the noodles. (I had leftover sauce.)