Shiratake noodles

kamawo
kamawo Posts: 1 Member
edited November 21 in Recipes
Any idea what to do w/ them?

Replies

  • amillenium
    amillenium Posts: 281 Member
    I use them as a replacement for the noodles in pho
  • KenSmith108
    KenSmith108 Posts: 1,967 Member
    Leave them in the store. :s We use spaghetti squash much better.
  • fish2find
    fish2find Posts: 221 Member
    kamawo wrote: »
    Any idea what to do w/ them?

    LOL, bought some a couple months back and Im still not sure what to do. The Pho tip might be good. I had high thoughts of a spaghetti knock off. Got home and realized that was a really "high thought".

  • NewMeSM75
    NewMeSM75 Posts: 971 Member
    I personally didn't like them. They had a rubber band texture to me. I like the fiber gourmet noodles. Half calories and loaded with fiber.
  • rosebarnalice
    rosebarnalice Posts: 3,488 Member
    Personally, I like them--but I don't think they're a direct replacement for all noodles in all places.

    First, I like them cut in to shorter pieces than they way they're packaged because then it's easier to get a reasonable fork or spoonful (otherwise, it's sort of like munching on a mouthful of rubber bands.)

    I also prefer them in soups where they're an element in a larger dish (pho and other asian noodle soups, chicken noodle soup. . .) and not so much as a replacement for spaghetti or fettuccine in a pasta dish where the noodles should be more of the star. [I'd lean towards spaghetti squash, shredded zucchini, or thinly sliced eggplant in those applications].
  • mkakids
    mkakids Posts: 1,913 Member
    Much better in soups. TO replace a pasta dish I have had some success with mixing them 50/50 with regular pasta.

    Also...RINSE them very well before eating.
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    rosebarnalice wrote: »
    Personally, I like them--but I don't think they're a direct replacement for all noodles in all places.

    First, I like them cut in to shorter pieces than they way they're packaged because then it's easier to get a reasonable fork or spoonful (otherwise, it's sort of like munching on a mouthful of rubber bands.)

    I also prefer them in soups where they're an element in a larger dish (pho and other asian noodle soups, chicken noodle soup. . .) and not so much as a replacement for spaghetti or fettuccine in a pasta dish where the noodles should be more of the star. [I'd lean towards spaghetti squash, shredded zucchini, or thinly sliced eggplant in those applications].

    Yes! They're so good in ramen style bowls, but in Italian dishes, they don't work for me. Zucchini noodles are much better for that.
  • bluefish86
    bluefish86 Posts: 842 Member
    They are definitely more of a noodle replacement than a pasta replacement.

    I happen to like the squishy texture! But you can dry-fry them too for a firmer consistency....

    I like to dry fry them first, then add a bit of sliced cabbage and vegetables, tamari, (cooked) meat and a bit of 5 spice.

    I've also made them instead of ordering fried rice when my husband and I get takeaway... I'll usually order steamed vegetables and grilled meat and have that on top of a big pile of shirataki noodles with tamari.
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