Shirataki Noodles - zero calories!!!
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faye_machine wrote: »Can you do the same with shirtaki noodles? Does the texture turn more like vermicelli?
As far as I know, they are the same thing... although you have to read the label as some contain tofu. I haven't tried these myself, but I heard that the consistency is more like pasta.
Dry frying them takes a lot of the moisture out of them so they are less squishy, but they don't ever really crisp up the way some other wheat or rice based noodles do. If I want a more crispy texture to my stir fry, I'll usually add cabbage for crunch.
I buy mine from an Asian supermarket because they are much cheaper than getting them from a health food store or even online. Sometimes they are up to 1/4 of the price, so check out your local Chinese grocer!0 -
I did not even know a low calorie food like that exists! Will definitely try them. Having a big bowl of 'pasta' for less than 50 calories sounds awesome.
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LeslieB042812 wrote: »blackcoffeeandcherrypie wrote: »faye_machine wrote: »YES. My ultimate go-to meals are always made with shirataki (sesame, or peanut sauce, or plain ol' stir-fry, or as a good base for lettuce rolls). I love them; since I grew up eating noodles similar to taste and texture, so none of that bothers me.
Yes, I keep seeing sesame and peanut sauce recipes for shitaki noodles, I want to give it a try. Got a link or a good recipe to share?
Hungry Girl has a lot of shirataki recipes (some with creamy sauces, too!). Her recipes are usually pretty good. I used to eat a lot of the shirataki noodles, but got a bit sick of them and have found other ways to fill my belly without too many calories.
They do work for that, though!
Here is a link for some information about tofu shirataki (along with some recipes) from the Hungry Girl website:
http://www.hungry-girl.com/biteout/show/2157-hg-salutes-tofu-shirataki-low-calorie-low-carb-pasta-swap
Thank you! I look forward to trying some of them out :-D0 -
levitateme wrote: »They also have 10-20 calories a serving - not zero calories like the thread title suggests.
I did notice that there appeared to be differed brands when I was shopping for them. I wonder if that explains the difference in taste and texture that some people report?
I bought 'Zero Noodles'. These are definitely 4 calories for a 200g bag. I'd post a link but I don't want to run foul of mfp guidelines. I did notice that some places said their serving had up to 70 calories! But that was not the brand we used.
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And thank you to those who put in kind words for me; I was slightly expecting world war 3 when I returned to check the comments, so it's nice to see that didn't happen. Also, yeyy for those who didn't know and want to give them a try now. I hope you enjoy!0
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they arent that good, just palatable if you prepare them right, but nothing to rave about0
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LeslieB042812 wrote: »blackcoffeeandcherrypie wrote: »
Hungry Girl has a lot of shirataki recipes (some with creamy sauces, too!). Her recipes are usually pretty good. I used to eat a lot of the shirataki noodles, but got a bit sick of them and have found other ways to fill my belly without too many calories. They do work for that, though!
Here is a link for some information about tofu shirataki (along with some recipes) from the Hungry Girl website:
http://www.hungry-girl.com/biteout/show/2157-hg-salutes-tofu-shirataki-low-calorie-low-carb-pasta-swap
I am so making the Tuna Casserole. Thank you for this link!0 -
why does everyone on here like to argue so much0
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Thanks for the idea. I will certainly see if I can find them in my place of the word.0
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harlequin0318 wrote: »LeslieB042812 wrote: »blackcoffeeandcherrypie wrote: »
I am so making the Tuna Casserole. Thank you for this link!
You're welcome! Glad it was helpful!
And, it does feel good how the tone of this thread has turned around back to a positive place.
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bought them this morning, will try them tonight0
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I LOVE konjac noodles (all the 'zero calorie' -- which they are really more like 25-50 calories as you'll likely eat the whole bag -- are konjac... just some use other flours and/or tofu to 'improve' the texture). I mean... *LOVE*. I do not use them as a 'replacement' for noodles though. They ARE noodles; not a replacement. They're just a different kind of noodle with a different kind of profile. They have lots of fiber, lots of iron, some protein, etc. So do wheat flour noodles -- those just come with a ton of carbs and less fiber (and more protein, sometimes some fat, etc... all that adds up to more calories but still good nutrition!).
They go best with Asian dishes and dishes that use seafood (they have a flavor that I would NOT say is fishy, but reminds me of seafood. Salt-water-ish. Just goes well with things like shrimp, seaweed, etc). They are *amazing* in Pho.
The texture is quite different from wheat flour noodles, and I think that's the problem a lot of people have. You go in expecting wheat noodles, and you're going to end up describing them as fishy rubber bands. They do need to be drained well and dry-fried with a little soy sauce for best texture and flavor (still ends up taking less time than boiling dry noodles).
Want an Italian-like dish with red sauce like spaghetti or lasagna? Save your calories and go for wheat noodles. Want a soup or seafood dish with a fish sauce or broth or light cream sauce like Pho or fried rice? Konjac all the way.0 -
Loooooooooove them 0
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I've ordered the noodles, and fingers crossed! I can't weight for them to arrive. I really hope I like them because I could use a few more calories in walnuts. I love the damn things but they're so damn taxing in the quantities I wish to eat. If I could save up 200 calories without having to sacrifice a part of my meal I'll be a happy snacker.0
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amusedmonkey wrote: »I've ordered the noodles, and fingers crossed! I can't weight for them to arrive. I really hope I like them because I could use a few more calories in walnuts. I love the damn things but they're so damn taxing in the quantities I wish to eat. If I could save up 200 calories without having to sacrifice a part of my meal I'll be a happy snacker.
I love this! It is about priorities. 0 -
not really happy
no funny smell or taste, they actually don't taste of anything
the texture is the problem, they are really rubbery and it's a strange feeling
I was expecting a huge portion for 380g, but I was disappointed as it didn't look massive
I feel bloated though
in the end - quantity ok, taste is good as they absorb the taste of the sauce I've used, but I cannot get over their texture (and the thought of it makes me a bit sick right now)
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patrikc333 wrote: »not really happy
no funny smell or taste, they actually don't taste of anything
the texture is the problem, they are really rubbery and it's a strange feeling
I was expecting a huge portion for 380g, but I was disappointed as it didn't look massive
I feel bloated though
in the end - quantity ok, taste is good as they absorb the taste of the sauce I've used, but I cannot get over their texture (and the thought of it makes me a bit sick right now)
They call them "the broom" for a reason! I can't eat an entire bag without adverse effects, but I do love them (half bag) with all kinds of vegetables and some kind of Asian sauce with or without broth.
Did you dry fry them after rinsing? That's how I get the ramen style texture.0 -
I tried shirataki noodles twice. the first time I rinsed them pretty well, drained them, heated up some Alfredo sauce and put the noodles in the sauce to let them warm up a little. I was so excited to try a low carb pasta substitute especially in Alfredo sauce. The noodles were terrible even in the sauce. THe noodles kind of had the texture of plastic and they tasted like a combination of chemicals, plastic and fish. I couldn't even eat it. My husband decided he wanted to do LCHF and insisted we try them with a sauce that I make with tomatoes from our garden that he loves. I warned him how nasty they tasted but he wanted to give it a try anyway. He hated it! In fact we both threw out our entire dinner. Maybe next time he'll listen to me. Since then we've discovered spaghetti squash. It tastes great plus it has vitamins we wouldn't have if we ate those ghastly noodles. It has a few carbs but they're worth it. BTW we ate scrambled eggs for dinner the night of the noodle debacle.0
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I had tried them, just didn't float my boat, the mouth feel mostly. The "miracle rice" stuff isn't bad though. I found Kelp Noodles were more to my liking (Sea Tangle is the brand I've been using).0
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Blackcoffee…I see these noodles the same way.
they are made from a type of yam and are not packed with carbs as rice and potatoes are and the reason to eat them is NOT the calories being low, or zero in COMPARISON it is the fact they don't spike insulin for those who are diabetic or have issues. ( tortillas, pasta, breads will spike blood sugars similar to candy/soda/pastry..so people on low carb for health will miss having breads and pasta as they make dietary choices
So for someone who can't eat pasta these noodles are taste and 'mouth feel' of a noodle without the carbs.
You rinse them off and any 'fishy' smell is gone ( I didnt notice any odor) ..but of course not everyone will like every product.
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softblondechick wrote: »We tried them, the funk smell and weird rubbery/slime texture was off putting for me. I rinsed them off, and put them in a stir fry, I was eating around them to avoid eating them.
I would rather have zucchini zoodles any day.
Same here. To finish them off I learned if you do not heat them and rinse only in cold water the smell is not too bad and the weird rubbery/slime texture was not as bad. I expect they may be best for those without a sensitive nose and taste buds. I do coconut flakes now for fiber.0 -
blackcoffeeandcherrypie wrote: »
When the basic concept is "carbs are evil, non nutritious, not worth eating, I need to save my entire 2450 calories for lean meat and sauce and not waste any of them on a bowl of noodles or rice", then yes, this is a "carbs are the devil" thread. It is not even a "personally I do not care about noodles and other carbs" thread, because people who do not care about eating these foods, they do not miss them and have no need for replacements. It is definitely a "how to pretend I am eating regular pasta which I miss, but keep my low-carb diet" thread. Which is fine, but the title is misleading.
It seems to me noodles of most types and rice are usually just something to eat with some other tastier food. While I'm sure some people like them by themselves, most people have them with some sauce or curry or something. If you can save calories on the "filler" food, why not? Nobody said anything about carbs being evil...I think you are just reading into this the most argumentative possible meaning deliberately.
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Tldr0
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I have had them in Asian dishes that my daughter wanted me to make. They are fine in dishes that come from the culture that made them. I did suggest them to a diabetic friend who loves Asian foods, and tries to save his carbs for a nightly shot of high end whiskey. Not sure if he has tried them or not. Fishy taste does not matter if you are adding fish sauce to the recipe anyhow. I wouldn't think these would be as good in traditional Italian or German dishes...unless they have seafood in them.
And for another no carb/calorie item...try a dill pickle. Of course, you may go over you salt macro for the day, but a whole one IS filling.0 -
I hate those things. We have a whole bin of them at work on sale for 50 cents each, and we still can't sell them. Kelp noodles are much better for a few extra calories.0
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Queenmunchy wrote: »patrikc333 wrote: »not really happy
no funny smell or taste, they actually don't taste of anything
the texture is the problem, they are really rubbery and it's a strange feeling
I was expecting a huge portion for 380g, but I was disappointed as it didn't look massive
I feel bloated though
in the end - quantity ok, taste is good as they absorb the taste of the sauce I've used, but I cannot get over their texture (and the thought of it makes me a bit sick right now)
They call them "the broom" for a reason! I can't eat an entire bag without adverse effects, but I do love them (half bag) with all kinds of vegetables and some kind of Asian sauce with or without broth.
Did you dry fry them after rinsing? That's how I get the ramen style texture.
removed water first, then soaked a bit in water, and then in a wok for 5-10 mins (with meatballs and tomato sauce added at the end)
they are ok for taste and smell, but really the texture is what bothers me0 -
One of the local mainstream grocers has the stuff again and for once is keeping it next to the ramen and soy sauce where it belongs. Still in packaging that screams disgusting diet food and will probably be discontinued in a couple months again because a lot of people shy away from attempting ethnic dishes and the texture is too distinctive to use as a passable substitute for anything. That and there's still invariably a vegetable or few that they still don't stock and requires a trip to the Asian market which reliably carries the noodles.0
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What?blackcoffeeandcherrypie wrote: »Well, most carbs don't give you a whole lot of nutrition anyway
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This discussion has been closed.
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