Shirataki Pasta- AKA- Miracle Noodle

ChristaG

Has anyone tried this ???

ChristaG

Has anyone tried this ???

porka29

No but I read about them on HG and looked for them in the store (no success), so I'm anxious not only to know what people think but also where to find them!

ChristaG

I am waiting for my order; I ordered it online, never seen them at grocery store nor healthy food stores.

songbyrdsweet

I've had them before. My stepmom bought them from H-mart, a local Korean market in Northern VA. They have to be rinsed before cooking. They taste just like noodles to me. Kind of like spaghetti.

LeanLioness

I've had them before. My stepmom bought them from H-mart, a local Korean market in Northern VA. They have to be rinsed before cooking. They taste just like noodles to me. Kind of like spaghetti.

I buy them from my local Coop and the Asian food stores in my area...........

I have to rinse them and rinse, and rinse..............

They absorb whatever sauce you put on them, so they take on the flavor of the sauce............

I like them and for me, they are a great low carb alternative to wheat pasta.........

Phoenixflame

Can someone PLEASE walk me through preparing these *kitten*? I've tried three times and I've always wound up with a plate of jello-pasta that made me think I was eating fish guts...even with sauce.

I rinse them, microwave them, pat them with a paper towl, but it's always that gushy texture that destroys it for me. Any way to make them a tad less rubbery?

porka29

Yeah, well I guess even though I have not found them yet, if I do and they do not work appropriately, that would be a big no-go there idea................so I'm curious now too!:happy:

LeanLioness

Can someone PLEASE walk me through preparing these *kitten*? I've tried three times and I've always wound up with a plate of jello-pasta that made me think I was eating fish guts...even with sauce.

I rinse them, microwave them, pat them with a paper towl, but it's always that gushy texture that destroys it for me. Any way to make them a tad less rubbery?

LeanLioness's SHIRATAKI 101:

1. Shirataki noodles are "Konjac" noodles -- same name for the same thing. Konjac is the name of the root the noodles are made from. Some shirataki noodles have tofu added (the tofu adds more of a softer, mushy "wheat" aspect to the noodles, IMO. These are probably closest to "real" pasta). The tofu addition ones you'll most likely find are a brand called House Foods Shirataki Noodles. These can be found in health and whole foods stores in the refrigerator section. They carry about 20 calories per serving, I believe. The non-tofu variety (sometimes called "miracle noodles") have about 5 calories per serving and are much chewier and "resistant". These are sometimes located in Asian grocers, but your best bet for these is online: the Konjac Foods or Miracle Noodles brands. The non-tofu variety claims a shelf-life of 1 year with no refrigeration.

2. The noodles are packed in a liquid. While there may be some debate here on the boards as to whether the noodles when first opened SMELL like fish, I don't believe anyone believes that after a rinsing they TASTE like fish, so you are safe there. (There is no fish in the noodles -- just pickling lime which is used to "gel" the noodles.)

3. Now, where you'll find the biggest debate is how best to prep the noodles for cooking: some parboil, some briefly stirfry, etc.

I make a noodles with cheese sauce practically everyday for lunch and here is what I think is easiest: I rinse several bags/servings of the non-tofu noodles at once in a colander, then cut them into smaller pieces as the noodles are insanely long, LOL!. Since I am using the noodles in a "wet" environment (cheese sauce) I am not too concerned that they get absolutely dry at this point so I drain them in the colander for a bit, then transfer to a large ziploc bag. Squeeze out some more moisture from the bag and then store the noodles in the fridge -- they last fine for over a week this way and I just remove servings as needed so I do not have to rinse and cut them each day.

I think nuking or cooking the non-tofu noodles makes them harder and chewier, so when I am ready to add them to my pre-made cheese sauce, I warm the sauce separately, take a serving of noodles and sit them in a bowl of very hot water to take the fridge chill off, then shake them about in a metal sieve for draining. Then simply add them to the hot cheese sauce and I'm all set.

Word of caution -- not sure if this is true for the tofu version, but the non-tofu shirataki noodles CANNOT be frozen, so don't make massive amounts of something. Freezing the noodles leaches ALL the water from them and they wind up like rubber bands -- impossible to even chew.

Another tip: you can also use a salad spinner for the initial rinse/drain if your noodles are bigger than the holes in your particular spinner.

Konjac Noodles 101 is now complete

DawnInOhio

LeanLioness,
You can't mention that you make a homemade cheese sauce that apparently rocks since you eat it everyday, and NOT POST IT!!! :noway: :noway:
I'm dying to know...tell, tell, tell!

molsongirl

I'm going to try these, my biggest downfall is pasta, and I just can't seem to stay away from it, this may be new fav!

GIBride01

I have had the House brand noodles, I was kind of put off by the texture, a little slippery compared to regular noodles but the taste was good. I think I will have to try them again, maybe rinsing them twice and drying really well to help the texture. You do get a really big serving of noodles for very little calories, made mine with a sesame peanut sauce with chicken and veggies and the whole lunch was under 350 calories if I remember.

lessertess

Can someone PLEASE walk me through preparing these *kitten*? I've tried three times and I've always wound up with a plate of jello-pasta that made me think I was eating fish guts...even with sauce.

I rinse them, microwave them, pat them with a paper towl, but it's always that gushy texture that destroys it for me. Any way to make them a tad less rubbery?

I've had the same problems with them. The texture is nasty and they taste like fish.

LeanLioness

LeanLioness,
You can't mention that you make a homemade cheese sauce that apparently rocks since you eat it everyday, and NOT POST IT!!! :noway: :noway:
I'm dying to know...tell, tell, tell!

I didn't post it because it involves real butter, heavy whipping cream and parmesan cheese (no low fat).....................

ChristaG

I received my noodles and tried them. They work for me; I just rinsed them well and patted them dry and added hot pasta sauce and a few turkey meatballs and I was really full!

You are not supposed to nuke them or cook them, just rinse.

LeanLioness

I received my noodles and tried them. They work for me; I just rinsed them well and patted them dry and added hot pasta sauce and a few turkey meatballs and I was really full!

You are not supposed to nuke them or cook them, just rinse.

LOL, I posted that in my Shirataki 101.........................I guess they didn't get it or didn't read it.

I love your butterfly by the way............................

ChristaG

Here is so information for you!

There are many principles that can be
described to get a better understanding
of shirataki and weight loss.

1. The Shirataki Miracle Noodle is made
of a healthly soluble fiber so that when you
eat it it will expand slightly in your stomach
and provide a sense of fullness. Adding
shirataki to the beginning of a meal or main
part of the meal and eating slowly will provide
a feeling of fullness and satisfaction.

2. The Shirataki Miracle Noodle has no calories
so while the noodles are in your digestive tract
they are absorbing cholesterol and slowing down
the absorption of gluose so your blood sugar will
even out and you won't have spikes of energy and
exhaustaion. All the while not contributing to the
calories.

3. My suggestion, assuming you get enough
nutrients at your other meals of the day, is to
subsititute the carbs at lunch with the miracle
noodle drastically reducing the calories and
providing a sense of fullness throughout the
afternoon.

Just by substituting the carbs at lunch with
Miracle Noodles you will see weight loss and
an increase in energy.

Sparksfly

They are seriously my new favorite thing!

I spent two semesters in college in Italy, so believe me I love my pasta!

Low carb, WW, south beach, low cal...these things are perfect for any diet.

I am offically HOOKED!

molsongirl

bumping

Sparksfly

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