Thoughts on shirataki noodles?
Jasmine_James
Posts: 188 Member
I just finished reading "Good Calories, Bad Calories" and now I'm reading the "Fat Fast Cookbook." I haven't heard of any amazing results from a fat fast on MFP, so not sure I'll do one -- but I am enjoying the recipe ideas. They mention shirataki noodles as the only low-carb, keto-safe noodle out there. I haven't had noodles in while.
Has anyone tried these? How did they taste?
Has anyone tried these? How did they taste?
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FWIW, I *have* read other MFP threads on these noodles -- but just wanted to hear from my keto peeps...0
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I have not purchased/cooked them myself but I do use them when I eat at our Mongolian Grill since I no longer eat the trad'l noodles or rice, I use the Shirataki noodles as the base and then loan with meat/veggies/oils.
Alone they don't seem to really have a specific taste, but when cooked with the veg & oil, they were delicious! I can't tell that they aren't "real" noodles when prepared this way.
They are on my list to get the next time I see them at the store.
Interested to hear about others and the best way to cook at home.0 -
I got really excited about these because they sort of resemble spaghetti pasta. Unfortunately, they smell really fishy and have a sort of gelatinous texture, icky.0
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Not a huge fan of soy products... But they are Keto friendly. I rather make my own keto noodles.0
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I did what I'd consider a successful Fat Fast in February and blogged about it....
Read about my first FAT FAST experience (Lost 6.4 pounds, 2.75", and 0.6 BMI points in 5 days):
Overview: http://alturl.com/9hm8d
Day #1: http://alturl.com/ho8tr
Day #2: http://alturl.com/6ug5s
Day #3: http://alturl.com/5nf93
Day #4: http://alturl.com/dvn4k
I've found that if I follow Dana's instructions on cooking the noodles (multiple times in the microwave and straining) it eliminates the fishy smell, and tastes good mixed with other things such as sauce and/or veggies and butter.0 -
love love love them. I have NOT tried the ones with tofu. I don't like tofu, but I purchased a bag at Krogers--haven't been brave enough to try yet.
I love the ones bought online from Miracle Noodle. I get the spinach angel hair ones. They don't smell as strong. However, just rinse well (even with regular ones). Then dry-fry in a pan...meaning rinse well, drain, pat with paper towels, the put in a lower than medium heated pan and keep stirring. If they start shrinking up, get them off the fire. This eliminates all the extra water that will dilute your sauces. You don't need to cook them---just dry them out. Add whatever sauce you are using, heat for a short time and VOILA---great noodle dishes with no carbs or gluten.
The rice is cool too. Not shaped like rice, but tiny little balls (like peas but smaller). It is a nice alternative to rice.
All do not really have a taste of their own. So they don't mess up your sauce! I love spagetti sauce or alfredo. Also good with an Asian stir fry and a little hot sauce mixed with a sugar-free sweet/sour sauce. Yum. I keep these on hand and my family eats wheat noodles--I am not deprived.
Don't let the smell get to you. It goes away. Also, they are a little chewier than regular pasta, but the texture is fine to me. I hated spagetti squash when I tried it. Just 'felt like' cabbage in my mouth, not noodles. These feel like rice noodles.
Correction the spinach ones have 2 carbs. No problem here!0 -
Tried them. Hated them. Threw them away. Blech.0
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Thanks for sharing your thoughts. I tried Pasta Zero last night mixed with lots of grass-fed butter and some cheese. It really hit the spot. For me, one of my biggest non-keto temptations is mac n' cheese -- this wasn't nearly as good as the real thing, but also took care of the craving without doing too much damage/kicking me out of ketosis. I also got a bag of Miracle Noodles, so will give those a shot too...0
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taste like calamari.
seriously. If you get some hoods, slice them up and wash them real good then cook them up it's exactly the same as the noodles.
the noodles are just pure yam fiber, but they need rinsing and cleaning to remove the fishy smell or they will taste and continue to smell even with seasonings.
I perfer sliced organic zucchinni or spagetti squash or calamari over the shirataki noodles!0 -
I probably go on overkill when preparing my noodles, but think that comes from a couple of bad experiences when first trying them out! I rinse them really, really well then leave them to soak in water with a splash of white vinegar for 10 minutes. Rinse again, then boil them in stock (beef, chicken or veg - depending on the dish I'll use them in) I then drain and dry fry for a few minutes. It looks more time intensive than it really is and there's no "questionable" taste when you're eating them.0
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I got really excited about these because they sort of resemble spaghetti pasta. Unfortunately, they smell really fishy and have a sort of gelatinous texture, icky.
ditto0 -
The tofu ones are ok. I recommend cutting them into one inch pieces. RINSE them for 3-5 minutes. If you dry fry them for a bit the texture firms a bit.
I have done a fat fast mac and cheese with them adding an ounce of sharp cheddar, a T of butter, and a T of heavy cream. The texture is a bit chewy & poppy (like spaghetti squash). The thicker noodles are not something I like...too odd a texture. The angel hair kind of fused together. So of all the tofu shiritaki noodles, the spaghetti ones were the best for me.
I have yet to try the miracle needles with no calories or carbs...but I have a friend who swears by the rice type. Says it is like orzo as far as texture.
Good luck. If you can get used to the "not quite a noodle" texture, they are pretty great.0 -
Definitely worth a try!! But like the other posters said, make sure you rinse them well and then pan-fry them to dry them out a bit. I use them for stir-fry, veggies, shrimp, a little soy sauce. I've also used them for "spaghetti" and meatballs. Oh so good!! I'll have to try the "mac and cheese" suggestion above!0
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I bought some of the Eat Water Slim Fettuccine. It was OK but I think I'll stick with courgette 'noodles' in the future...cheaper, about the same texture and more natural :-))0
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Not a huge fan of soy products... But they are Keto friendly. I rather make my own keto noodles.
The ones I buy do not contain soy but some do. You have to look for ones made of konjac root/glucomannan only. I use Miracle Noodles or Miracle Rice. Frankly they don't taste like anything but they do absorb flavors from other ingredients fairly well.0 -
i like them a lot! i maybe only eat them twice a month though as a treat.0
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I buy something similar to this:
http://www.21food.com/product/search_keys-konjac+noodles-p1.html
They are like lil bundles of konjac noodles. Like one of the users mentioned above, they taste like whatever you cook it with. So if you sautee it with some meat and oil it would just taste like that. For me it's a way of making me feel fuller without much carbs / cals.0 -
They did not work for me or my husband. One bite, and they went into the trash.0
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I wasted this beautiful sauce I'd made on them. They were so nasty. I almost threw up. When I saw the rest of them I immediately threw them in the trash. You can rinse the smell off of them successfully. I followed Dana Carpender's Fat Fast directions for cooking them. It is the texture that is horrible. It's hard to describe. They have the texture of what I would imagine a sea creatures tentacles to taste like. Not like calimari which is good. Like some sea creature you never had uncooked. To chew them is difficult because the texture is rubbery. Oh yuck I don't even like remembering it.0
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I was so excited for them but unfortunately the texture was unsavoury to me.
I am particularly missing poutine. I have a low carb gravy and of course cheese curds, but what to put them on?0 -
Good question.. I love poutine too.. sliced eggplants?:laugh:0
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Good question.. I love poutine too.. sliced eggplants?:laugh:
Hmmm maybe not what I was looking for lol. Baked zucchini?0 -
Maybe daikon turnips? http://www.food.com/recipe/boardwalk-fries-low-carb-2419530
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I soak and rinse them, and cook them dry until crispy, then add oils and veggies and protein. With a creamy or tamari-based sauce, it is absolutely divine.0
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I soak and rinse them, and cook them dry until crispy, then add oils and veggies and protein. With a creamy or tamari-based sauce, it is absolutely divine.
I do them up this way as well. I try to stay away from the ones with though. Our whole family loves 'em for stir fry. We have them about once a week or so.0 -
Eh. They're alright.0
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i love them. i rinse them, dry fry them, then mix in some sour cream & chicken stock powder. and i serve them with grated cheese and parmesan cheese. yummo! not many people like them but they're worth a try!0
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I recently bought the ones made with yams and they were just like eating rubber bands. :frown:
Gah!0 -
I loved them. You do have to rinse them like crazy and when you think you are done rinse them some more then throw them in a heated pan and stir them around after a bit (don't let them start shrinking up) lay them on top of some paper towels and press any access water out of them until they feel dry and not wet/slimy. If still wet throw them back in the heated pan. After they are dry add them to any sauce you like.... I made them many times with a homemade garlic alfredo sauce and shrimp and broccoli. Yum. The noodles really have no taste so they pick up whatever flavor you are using for a sauce. Enjoy!0
