Shirataki Noodles?
Replies
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Steph38878 wrote: »I couldn't get past the rubber band texture
Dry frying helps somewhat with that.0 -
Not that bad if you drain and rinse thoroughly. The initial smell from the package is atrocious
Good way to bulk up a meal. They have no real taste. FYI - they are not zero calorie.1 -
Love them. You got your traditional Japanese shirataki and the tofu kind. I find the ones without tofu are a little less heavy in my stomach. Don't know what I'd do without them honestly. I make a decent very low calorie mac and cheese with a protein for about 300 cals.0
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Not only do you drain and rinse, they really need to be dry fried. I even dry fry and drain the pan a few times before I consider them done. Moisture is not their friend.0
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I once loved them. You have to prepare them correctly. I ate them almost daily for about 4 months to volumize my meals. I got so clogged up, I think something was seriously wrong with me. I started taking magnesium citrate supplements and stopped eating these noodles. I'm back to normal now. I haven't had any in almost a year. I will never eat them again. I'm sure I ate too many of them, but the experience has me afraid to even eat them sparingly now.1
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leejoyce31 wrote: »I once loved them. You have to prepare them correctly. I ate them almost daily for about 4 months to volumize my meals. I got so clogged up, I think something was seriously wrong with me. I started taking magnesium citrate supplements and stopped eating these noodles. I'm back to normal now. I haven't had any in almost a year. I will never eat them again. I'm sure I ate too many of them, but the experience has me afraid to even eat them sparingly now.
@leejoyce31
I saw your private message on this. I'll answer you here if that's okay.
I DO have chronic constipation, but it is not from shirataki noodles. I go extended periods of time without eating them.0 -
I make a decent very low calorie mac and cheese with a protein for about 300 cals.
Can you give me a recipe for this or tell me where you have posted it before. It sounds interesting. Also, what type of shirataki noodles do you buy? I'm having a hard time finding them except the ones with tofu. Thanks!0 -
I actually like them, though I've read lots of posts to the contrary here. RAMEN LIVES AGAIN in my life. I prep them by dumping them in a colander under cold running water (frankly, they stink at first) and toss them for a minute or so to rinse them well. Then I throw them in a lightly oiled hot pan and sear them off to heat them and further remove the funky flavor. Depending on the dish, I'll season them while they sizzle with salt and pepper, Italian seasonings, or coconut aminos.
Here's my latest recipe using them.
http://www.myfitnesspal.com/recipe/view/1384352967181890 -
I make a decent very low calorie mac and cheese with a protein for about 300 cals.
Can you give me a recipe for this or tell me where you have posted it before. It sounds interesting. Also, what type of shirataki noodles do you buy? I'm having a hard time finding them except the ones with tofu. Thanks!
I buy regular ones at Japanese groceries but I use the tofu ones for the mac and cheese. They are literally macaroni noodles. I dry fry them, then add like 3-4 wedges of laughing cow cheese while the pan is on the burner still. I use a rubber spatula to get the cheese melted, and add the meat. I eat two bags at once because I am beastly.0 -
leejoyce31 wrote: »I once loved them. You have to prepare them correctly. I ate them almost daily for about 4 months to volumize my meals. I got so clogged up, I think something was seriously wrong with me. I started taking magnesium citrate supplements and stopped eating these noodles. I'm back to normal now. I haven't had any in almost a year. I will never eat them again. I'm sure I ate too many of them, but the experience has me afraid to even eat them sparingly now.
Are you sure you are talking about the same thing and that these were the cause? Cause as far as I know they are nothing but water and fiber so you should the exact reverse reaction when eating these
If you have IBS you can get flares by eating too much of either kind of fibre - I have the same reaction to shirataki noodles. They're pretty much 100% soluble fibre and that messes up my guts.1 -
I make a decent very low calorie mac and cheese with a protein for about 300 cals.
Can you give me a recipe for this or tell me where you have posted it before. It sounds interesting. Also, what type of shirataki noodles do you buy? I'm having a hard time finding them except the ones with tofu. Thanks!
I buy regular ones at Japanese groceries but I use the tofu ones for the mac and cheese. They are literally macaroni noodles. I dry fry them, then add like 3-4 wedges of laughing cow cheese while the pan is on the burner still. I use a rubber spatula to get the cheese melted, and add the meat. I eat two bags at once because I am beastly.
Sounds awesome, thank you, beastly one!
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PikaJoyJoy wrote: »dcinthesummer wrote: »They are highly processed. I think they taste terrible to be honest. I would rather have a vegetable cutting a noodle shape then shirataki noodles. I was told that they are definitely not healthy and to avoid them
What? What is your definition of "highly processed?" Do you know how long shiratake noodles have been around? Centuries at the least.
Exactly. From the Miracle Noodles website: The Miracle Noodles and Miracle Rice are a prime example of this. There are only three simple ingredients – water, Konjac flour and calcium additive (old-fashioned pickling lime). Konjac flour is a fiber that comes from the Konjac plant.0 -
I made a phabulous Pho with them this week. Perfect for when I don't want to "spend" a lot of calories but want a yummy pho.2
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They're okay -- especially in stir fries. Generally I prefer edamame noodles. They are not calorie-free, but they are very high in protein, potassium, iron and fiber.0
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I make a decent very low calorie mac and cheese with a protein for about 300 cals.
Can you give me a recipe for this or tell me where you have posted it before. It sounds interesting. Also, what type of shirataki noodles do you buy? I'm having a hard time finding them except the ones with tofu. Thanks!
I buy regular ones at Japanese groceries but I use the tofu ones for the mac and cheese. They are literally macaroni noodles. I dry fry them, then add like 3-4 wedges of laughing cow cheese while the pan is on the burner still. I use a rubber spatula to get the cheese melted, and add the meat. I eat two bags at once because I am beastly.
Sounds awesome, thank you, beastly one!
Shmelcome1 -
I eat them at least once a week. And ifyouarenot in the mood for asian flavors, they go well with yogurt based sauces and low fat beef. Try tzatziki and beef as a sauce, that’s what I do.
Also, no rinse shiratakis exist and those are the best. There is nothing bad for you in them.0 -
They are fine. Pretty lacking in nutrients, but a good option if you’re craving pasta. Make sure to rinse them well, and bulk them up with protein, veggies, and flavorful sauces.0
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