Shirataki Noodles - zero calories!!!
Replies
-
so not sure where you are getting the no nutritional value….
I didn't say that carbs had 'no' nutritional value. I said that "most carbs don't give you a whole lot of nutrition anyway".
I'm well aware that there are some fab 'carbs' out there that really buck this trend. I personally love unsweetened, unsalted museli for the bran and oats. But, in reality, the sort of carbs that people tend to eat a lot of with a meal, don't tend to be that nutritious. As for brown rice, please notice my other comment:
"A 70g (dry weight) serving of brown rice has over 250 calories. And considering what nutrients you can get from it (Manganese and Selenium) are also found in much lower calorie foods, I'm not too worried about skipping the brown rice."
You can get your daily requirement of Selenium from 2 brazil nuts. And you can get Manganese from things like spinach, for much less calories.
Obviously, if you like brown rice, or you don't think you can get these nutrients from the rest of your diet, then eating brown rice works perfectly for you, and more power to you. But for me, I'm getting these nutrients for less calories elsewhere and I want to save on calories - so shitaki noodles are perfect for me.
It's not about restricting food choices, it's about making the best choice for your diet profile. For people who are concerned about the calorie content of their carbs, these noodles are a great idea, which is why they work for me :-)
0 -
-
blackcoffeeandcherrypie wrote: »
When the basic concept is "carbs are evil, non nutritious, not worth eating, I need to save my entire 2450 calories for lean meat and sauce and not waste any of them on a bowl of noodles or rice", then yes, this is a "carbs are the devil" thread. It is not even a "personally I do not care about noodles and other carbs" thread, because people who do not care about eating these foods, they do not miss them and have no need for replacements. It is definitely a "how to pretend I am eating regular pasta which I miss, but keep my low-carb diet" thread. Which is fine, but the title is misleading.0 -
I'm not sure what version I bought but they had a rubber band texture.0
-
blackcoffeeandcherrypie wrote: »so not sure where you are getting the no nutritional value….
I didn't say that carbs had 'no' nutritional value. I said that "most carbs don't give you a whole lot of nutrition anyway".
I'm well aware that there are some fab 'carbs' out there that really buck this trend. I personally love unsweetened, unsalted museli for the bran and oats. But, in reality, the sort of carbs that people tend to eat a lot of with a meal, don't tend to be that nutritious. As for brown rice, please notice my other comment:
"A 70g (dry weight) serving of brown rice has over 250 calories. And considering what nutrients you can get from it (Manganese and Selenium) are also found in much lower calorie foods, I'm not too worried about skipping the brown rice."
You can get your daily requirement of Selenium from 2 brazil nuts. And you can get Manganese from things like spinach, for much less calories.
Obviously, if you like brown rice, or you don't think you can get these nutrients from the rest of your diet, then eating brown rice works perfectly for you, and more power to you. But for me, I'm getting these nutrients for less calories elsewhere and I want to save on calories - so shitaki noodles are perfect for me.
It's not about restricting food choices, it's about making the best choice for your diet profile. For people who are concerned about the calorie content of their carbs, these noodles are a great idea, which is why they work for me :-)
and i am pointing out for anyone that comes in here that carbs do provide adequate nutrition. Personally, I have tried these "noodles" before and found them gross, but if you like them and want to eat them, then by all means do so. However, lets not spread misinformation about carbs having "little" nutritional value….
also, one serving of brown basamatti rice is 150 calories. If 150 calories is too much food for your day, then you may want to re-consider your intake.
0 -
I bought them several years ago and thought they were very yucky. It was more the texture of them that I found unappealing. That's great though that you like it as its a good alternative when you want to fill up0
-
We tried them, the funk smell and weird rubbery/slime texture was off putting for me. I rinsed them off, and put them in a stir fry, I was eating around them to avoid eating them.
I would rather have zucchini zoodles any day.0 -
I usually mix my pasta with soft onions, garlic and diced tomato. Red sauce is a little much for me and white sauces, as much as I liked them, are out, so I do the onion, garlic and tomato thing (and some spices.) It's pretty good with whole wheat pasta.
Thanks for mentioning this. It's an interesting idea. Maybe I'll try it one of these days. I'm glad you like it!
Nom, this sounds really nice, I might try that sauce with some of the penne shitaki.
Glad you found it interesting, I was pleasantly surprised by it too :-)0 -
softblondechick wrote: »I would rather have zucchini zoodles any day.
I like courgetti (I guess that is similar to what you call zoodles) in place of spaghetti, but I found that it doesn't really soak up the sauce as well as I'd like. I do slice it into a stir fry but I might try the 'zoodles' as you call them instead and see how it goes. Thanks for the suggestion!
0 -
YES. My ultimate go-to meals are always made with shirataki (sesame, or peanut sauce, or plain ol' stir-fry, or as a good base for lettuce rolls). I love them; since I grew up eating noodles similar to taste and texture, so none of that bothers me.0
-
also, one serving of brown basamatti rice is 150 calories. If 150 calories is too much food for your day, then you may want to re-consider your intake.
Great! So after you've had your zero calorie noodles, you can go get yourself a nice big bowl of brown basmati rice as well and then everyone's happy. It's not either / or. You can save calories in one area and 'spend' them in another area without it having to be pro or anti carbs. I, personally, don't consider brown rice to be that appealing or nutritious so I wouldn't eat it regardless of whether I was dieting. But I do like pasta and noodles, which aren't that nutritious, and I see no harm at all in switching them out for something similar with much fewer calories. But each to their own.0 -
faye_machine wrote: »YES. My ultimate go-to meals are always made with shirataki (sesame, or peanut sauce, or plain ol' stir-fry, or as a good base for lettuce rolls). I love them; since I grew up eating noodles similar to taste and texture, so none of that bothers me.
Yes, I keep seeing sesame and peanut sauce recipes for shitaki noodles, I want to give it a try. Got a link or a good recipe to share?
0 -
The ones I tried had a very tough texture, to the point of being hard to chew- despite being in a bag of water?
We've been eating Barilla ProteinPLUS recently:
Serving Size 2 oz(56g - about 1/7 box)
Calories 190
Fat Cal 20
Cholesterol 0.0mg 0%
Sodium 25.0mg 1%
Total Carb 38.0g 13%
Fiber 4.0g 16%
Sugar 2.0g
Protein 10.0g 12%
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 10%
0 -
blackcoffeeandcherrypie wrote: »faye_machine wrote: »YES. My ultimate go-to meals are always made with shirataki (sesame, or peanut sauce, or plain ol' stir-fry, or as a good base for lettuce rolls). I love them; since I grew up eating noodles similar to taste and texture, so none of that bothers me.
Yes, I keep seeing sesame and peanut sauce recipes for shitaki noodles, I want to give it a try. Got a link or a good recipe to share?
Hungry Girl has a lot of shirataki recipes (some with creamy sauces, too!). Her recipes are usually pretty good. I used to eat a lot of the shirataki noodles, but got a bit sick of them and have found other ways to fill my belly without too many calories. They do work for that, though!
Here is a link for some information about tofu shirataki (along with some recipes) from the Hungry Girl website:
http://www.hungry-girl.com/biteout/show/2157-hg-salutes-tofu-shirataki-low-calorie-low-carb-pasta-swap0 -
And, sorry but I have to chime in on the whole carbs/rice/noodles debate. Please lay off the OP. She was just trying to share something new that she found and enjoyed. Someone else brought up that she should just eat rice (or whatever) and she responded to that that she didn't want to. This isn't a low carb thread or a hate on rice thread, so don't try to take it there......If you're not interested in the interesting new find that the OP started this thread to share with others, just move on to another thread.1
-
I'm not sure if it's for me, but I appreciate that OP is sharing. I don't understand the debate. If you ever drink black coffee, diet soda, or crystal light-type drinks, you are evidently ok with low-to-no calorie substitutes. No one is telling you that you should be drinking coffee with cream or regular soda and you "should" be able to afford those calories. We all get to pick and choose how we spend our calories.0
-
I like them in ramen style dishes with stronger sauces (hoisin, oyster, sriracha) after rinsing in hot water and dry-frying in a pan.0
-
I've tried them a few different ways and couldn't get past the texture. I really wanted to like them but they were just too chewy for me.0
-
I personally really enjoy brown rice, and use it to complete the protein for legumes (beans, chickpeas, lentils, etc). A half cup (measured after being cooked) is ~110cal.
But I am super interested in trying things like zucchini noodles, or these noodles, because I am interested in replacing/substituting at least part of the white pasta that is a regular part of my family's diet. I don't find that very filling, and it's easy to overeat it for me.
But I still totally love my potatoes, brown rice, and whole-grain bread even if they are kinda calorie-dense. I love my carbs, lol. But white pasta noodles - nah, that can get replaced/reduced for sure 0 -
But I am super interested in trying things like zucchini noodles, or these noodles, because I am interested in replacing/substituting at least part of the white pasta that is a regular part of my family's diet. I don't find that very filling, and it's easy to overeat it for me.
Check out inspiralized.com. She has THE BEST recipes using the spiralizer.
0 -
I love konjac noodles. The texture is a little weird at first, but they're not unlike rice noodles... they are really good in Pho or other Asian inspired soups. I like to dry fry them first for a few minutes on high (without oil in a non-stick pan) which changes the texture and makes them less rubbery. 0
-
They have carbs. Just the non-digestible kind (fiber).0
-
Queenmunchy wrote: »But I am super interested in trying things like zucchini noodles, or these noodles, because I am interested in replacing/substituting at least part of the white pasta that is a regular part of my family's diet. I don't find that very filling, and it's easy to overeat it for me.
Check out inspiralized.com. She has THE BEST recipes using the spiralizer.
Awesome, thanks! I totally need to get one of those, I think
0 -
bluefish86 wrote: »I love konjac noodles. The texture is a little weird at first, but they're not unlike rice noodles... they are really good in Pho or other Asian inspired soups. I like to dry fry them first for a few minutes on high (without oil in a non-stick pan) which changes the texture and makes them less rubbery.
Can you do the same with shirtaki noodles? Does the texture turn more like vermicelli?0 -
Thank you so much for this suggestion. I've been relying on ramen noodles for some comfort (combined with the endless baked chicken and veggies) and the 190 calorie hit is a big one for me. My local grocery store has shirataki noodles - I'll be buying and trying them right away!0
-
Amen to this. I personally am always interested in noodle replacements -- I'm very happy right now with black bean pasta (made from black bean paste instead of grains), because it's high-fiber and high-protein rather than just empty calories, but it's interesting to know that there is a zero-cal (or nearly zero-cal) noodle substitute.LeslieB042812 wrote: »And, sorry but I have to chime in on the whole carbs/rice/noodles debate. Please lay off the OP. She was just trying to share something new that she found and enjoyed. Someone else brought up that she should just eat rice (or whatever) and she responded to that that she didn't want to. This isn't a low carb thread or a hate on rice thread, so don't try to take it there......If you're not interested in the interesting new find that the OP started this thread to share with others, just move on to another thread.
0 -
Yes, I knew about shirataki noodles (but from watching television? not so much, lol), but I just haven't had the nerve to try them. I'm sort of a picky eater (I try not to be but it seems like the older I get, the pickier I get) and I'm pretty sure the smell would turn me off from the get-go. But you make a good case for them and I'm always interested in hearing about new food discoveries. I may just give them a try sometime. Maybe I could bribe the Spouse to rinse them for me ...
Glad you found something that works for you!0 -
As a New Yorker with Italian grandparents on one side and German grandparents on the other, pasta and egg noodles are kind of a religion for me, and a comfort food. I tried this stuff once, and I couldn't get past the smell and texture. I personally would rather have a small portion of real pasta or noodles than fill up on these, but to each there own! I would guess if you just see noodles and rice as "something to put the sauce and other stuff I really like" on top of, these might do the job.
I do zoodles sometimes, but that is to get more veggies in a meal, not to replace noodles. Zoodles with marinara is a great side dish to pump up your veggie intake. And I find the zoodling process amusing - I am easily entertained 0 -
I tried them just to see what they are like. They stink horribly and you have to rinse them for a long time before you can do anything with them. I did them as a lo mein/mei fun type dish because I knew that this would never in a hundred million years be a passable substitute for pasta.
The texture is rubbery and chewy and they have no flavor on their own. If you have them sitting in a sauce or liquid (like broth) for a while, they become less rubbery and take on the flavor of whatever you are marinating them in. i put them in lawry's teriyaki sauce before I sauteed them.
They also have 10-20 calories a serving - not zero calories like the thread title suggests. Overall, they are a high volume/low calorie meal option, but you have to try really hard to make them enjoyable. They're also relatively cheap so if you want to try them it's kinda no harm, no foul. I found them in the produce section near the vegan mayo and seitan.0 -
I tried them last week (fettuccine) and it was great. However, you need to rinse very well, or soak a bit to remove the "earthy" smell. It's kind of like Tofu in that it takes up the flavor of what you cook with it. I did find that the fettuccine variety was rather tough, so I had to cut it up some so I could swallow it easily. I wouldn't recommend it for small children unless you cut it up very small. The package says it is precooked and ready to eat, but simmer a while and it may soften up a bit. I made Shrimp Scampi with these noodles and it was awesome.0
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.4K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 426 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions