has anyone tried the shirataki miracle noodle before?
I found the Shirataki Miracle Noodles through a pilates blog site (Blogilates, super fun if anyone is interested!) and she gushed about how awesome the Miracle Noodles are because there are no carbs, no calories, and it is made of naturally water soluble fiber...anyways! I was wondering if anyone has ever tried/used them before in life, heard of it, thinks they're a good substitute maybe for pasta, etc etc
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Yum - delicious. I use them in stir fry. Tofu (marinated in soya sauce overnight), bean sprouts, soya sauce, and lots and lots of veggies (broccoli, cauliflower, cabbage, carrots, bok choy ... and whatever else is in the fridge).
I used this recipe: http://blogilates.com/tag/shirataki-pad-thai and I
- switched up the chicken for tofu
- just used regular shirataki noodles
- didn't add the hot sauce into the sauce
- used lemon juice instead of lime juice
and it was pretty good
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I love them. I just toss in veggie stir fry. They are delicious. Just beware of the fishy smell. You have to rinse them very well.0
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I love them. I just toss in veggie stir fry. They are delicious. Just beware of the fishy smell. You have to rinse them very well.
Very true! After I rinse them, I leave them in the strainer, and press down hard with a bowl to get any additional water out of them 0 -
I will most definitely try them and good tip on the smell :O that would have freaked me out. LOL0
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Here is how I make mine. Stir fried with Kikoman low sodium teryaki sauce, broccoli slaw (raw) and chicken.
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I tried them just the once, then ordered 20 packets over the Internet. You can work out from that how I found them!
It means for me that while the rest of the family has egg noodles, I can chow down with a similar sized bowl with the yam noodles. And anyway, I prefer them to egg or rice noodles. Only downside is they more expensive, but they last for ages and if you order them bulk it works out not quite as bad, price-wise.0 -
I tried them just the once, then ordered 20 packets over the Internet. You can work out from that how I found them!
It means for me that while the rest of the family has egg noodles, I can chow down with a similar sized bowl with the yam noodles. And anyway, I prefer them to egg or rice noodles. Only downside is they more expensive, but they last for ages and if you order them bulk it works out not quite as bad, price-wise.
Where did you order them from?0 -
I'm going to have to order this, I couldn't find any in my grocery stores.0
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I did NOT like them at all lol!0
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Ewwwww! GROSS! Blech! Ick!
Tried 'em.
They're freaky.
Freaky texture.
Freaky smell (no matter how well you rinse 'em, the smell doesn't get out of your nose).0 -
If all of you loved them so much, maybe I did something wrong? Just couldnt get past the texture, they were like slimy rubber bands!0
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Yes, and I love them and now have my picky fiance eating them as well. We dry fry them and stir fry them. Just like noodles in my opinion.0
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they are good...yet i find myself never really buying them...guess u could say i am suspicious of them:
-how are they made? how processed must those noodles be to have no cals, no carbs???
-if they are vegan, why do they smell of fish?
they are tasty and useful, but seem too good to be true>>>0 -
I did NOT like them at all lol!
You and me both!!! Nasty
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You can order on Amazon.....I tried them just the once, then ordered 20 packets over the Internet. You can work out from that how I found them!
It means for me that while the rest of the family has egg noodles, I can chow down with a similar sized bowl with the yam noodles. And anyway, I prefer them to egg or rice noodles. Only downside is they more expensive, but they last for ages and if you order them bulk it works out not quite as bad, price-wise.
Where did you order them from?0 -
I made the Hungry Girl fettuccine and mac n' cheese with two types of them and hated both. I tried to drain and towel them off but it was very hard to get them dry. Even still, they tasted really rubbery and plasticy. I was very disappointed because the sauces were delicious and if the pasta wasn't so "chewy/squeaky" it would have been fine. It was such a hard taste to describe, like chewing rubber or raw octopus. If you swallow them without chewing, they were fine but that was just so I wouldn't have to toss them.
I can buy them at most grocery stores near me (in the veggie section) or Whole Foods. I might try them again in a stirfry to dry them out more. I've heard people describe them as tough like wheat pasta but it wasn't like that for me at all.0 -
Thank you for asking this!! I've been wanting to try them...I always see them on the Hungry Girl episodes, she seems to swear by them. She always makes a point to repeat over and over to rinse them repeatedly and make sure they are dry. Glad to hear everyone's opinions on them. I am a little suspicious myself, especially because smells tend to freak me out at times when it comes to trying new things. I think I'll make my finace wash these for me so that I never get the smell..lol.0
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Definitely not a fan of them. Even tried to dry fry them as touted on the site but still could not give over the texture.0
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I haven't tried them but I read another post that said you should rinse them well and then dry saute them to dry them out more.0
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I had the tofu variety for lunch today.
I much prefer those.
Today I: rinsed
boiled with broth
strained
mixed in some pesto.
added parmesan
YUM
(and no freaky texture)0 -
they are good...yet i find myself never really buying them...guess u could say i am suspicious of them:
-how are they made? how processed must those noodles be to have no cals, no carbs???
-if they are vegan, why do they smell of fish?
they are tasty and useful, but seem too good to be true>>>
I have never tried them but when I read the OP I must admit to having the same thoughts as you about how they are made, what exactly is in them and just how processed they are etc....0 -
do they work as pasta? I have a pack but I've been too scared to try them LOL! I'm not a fan of noodles in stir fry so I was wondering if I could use them in place of spaghetti or fettuccine????0
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I absolutely LOVE them!!! I definitely reccomend trying them in some sort of asian dish first though! I mean, I think they're fine for anything you'd use noodles for, but some people find it hard to have them as, say, an italian dish when they're first getting used to it. I think that's the main problem for the people who don't like them, using them as an italian pasta substitute right off the bat. They're different than normal pasta in that they're chewier and slipperier almost. But, I still think they're DE-Li-CIOUS!!!0
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Good question!0
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My husband used the tofu version to make the Fettuccine Hungry Girlfredo...it was yummy! You should be able to find them in Asian grocery stores.0
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Yes! They are awesome! I don't like the texture to substitute for a spaghetti noodle but I love them in stir fry.0
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I order mine from Amazon. I get a shipment of 6 each month. They are shelf-stable, although making them is a little bit prep-intensive, with regard to rinsing and snipping (unless you're into the Lady & the Tramp thing) and drying out before/during cooking.
I stir-fry mine in a small wok with ~1/2 tbls of grapeseed oil (it has a higher smoke point), but you could do it in a dry nonstick skillet just fine if you so choose. Cook them by themselves for a few minutes, until they dry out a bit.
I like using silicone-covered tongs to turn them in the pan - maybe just because it's more fun to grab at them, but it also makes dishing-up easier when you're done.
The noodles absorb whatever flavors you add to them, so use stuff that you like! My favorite bowl right now is green onions & shrimp, and I sometimes add a beaten egg or two as well if I'm really hungry.
Cook all that together, and add about 1/2 tablespoon of Bragg's Liquid Aminos (or soy sauce, or whatever) and mix together while still on the stove. I've also tried sweet chili sauce in addition to the liquid aminos, and it was darn tasty. Then scoop it all into your bowl, and top with a shake of powdered ginger. NOMS.
I think that the recipe I just gave you totaled out to about 400 calories for the entire bowl, with 6 oz of shrimp and 2 beaten eggs, and including the oil in the pan.
ETA link to Amazon Subscribe & Save: http://www.amazon.com/dp/B004CLCEDE/0 -
Someone may have mentioned this already but the best way I have found if you are having issues with the smell or texture is to "dry fry" them after you have rinsed and strained them really well. Just dry them off, throw them in a skillet, and fry them in a pan by themselves for a little while. It helps dry them out and I think it helps a little with the texture too.0
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Someone may have mentioned this already but the best way I have found if you are having issues with the smell or texture is to "dry fry" them after you have rinsed and strained them really well. Just dry them off, throw them in a skillet, and fry them in a pan by themselves for a little while. It helps dry them out and I think it helps a little with the texture too.
Yep, that's the best way to make them taste good (or at least neutral), in my experience. I actually learned that technique in the forums on the first day I joined MFP. It kind of endeared me to the place. I had made tofu shirataki noodles before, but was never real impressed with them and sometimes didn't even want to finish my meal because they were totally unappetizing. 0 -
They're not pasta.they are good...yet i find myself never really buying them...guess u could say i am suspicious of them:
-how are they made? how processed must those noodles be to have no cals, no carbs???
-if they are vegan, why do they smell of fish?
they are tasty and useful, but seem too good to be true>>>
That's the simple answer.
One variety is essentially pressed yam fiber.
The other is squeezed tofu.
They aren't very processed at all.
They just aren't really noodles.
I don't LOVE the yam ones, but will eat them instead of glass noodles in some asian dishes.
(Glass noodles are just potato starch, btw, not really pasta either.)
I do love the tofu ones. I get some protein, they taste good, and the "feel" like spaghetti.
I get the tofu ones in the tofu department at Whole Foods (and my local cheaper alternative).
I get the yam ones at the Asian market.0
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