Shirataki noodles

HeatherMMB

Has anyone tried these? I just heard about them today - and they sound good - I don't do well with flour based carbs - triggers cravings........and I can't abide whole wheat pasta - tastes like I imagine chewy cardboard would taste!

Let me know! :happy:

Cheers! :drinker:

Happy Friday!

Sparksfly

I would search the message board for posts about these...


They are very good in my opinion, just a little pricey!

Channing

Yes! I get the tofu shirataki noodles. They are a little chewy, but they are only like 40 calories for an entire individual package so its totally worth it!

I melt some fat free cream cheese and mix in sun dried tomatos, olives, etc.

YUM! :flowerforyou:

cassandra1220

Im not sure where you live but they are everywhere here in Florida. They run about 1.30 for an individual package. I see that alot of you guys like them... I couldn't get past the texture. I tried them a few times and as they do mimic pasta to an extent, they just aren't the same.

One other thing I would add, is to make sure that you rinse them REALLY well. They have a chemical odor (totally normal), but if you put them in a collander and rinse, rinse, and rinse again you will be fine.

iRun4wine

I think they're great- not a totally equal substitution for pasta- as others have said, mostly because of the texture. They are a little big more "springy" when you bite into them than regular pasta. But, I enjoy them. And yes, the first time you open them you're going to probably freak out when you smell them and drain them :sick: . I boil a pot of water, rinse off the noodles really well, and just like regular pasta, dump them right in. They only have to be in there for a few minutes since you aren't actually cooking them. Once you take them out, they won't smell funky anymore . Good luck- hope you like them!

July24Lioness

Let me see if I can find my shirataki 101 post that I made a while back.

I like them, if prepared correctly, they take on the taste of what ever you fix with them.

July24Lioness

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

rtmama

Thanks! I have been wanting to try these, as soon as I heard about them on hungry girl

HeatherMMB

thanks everyone! :bigsmile:
and thanks July24Lioness - I will give them a try! now I just have to find them - I live in Ontario Canada but NOT in Toronto so it might be a challenge! :laugh: