Shirataki Noodles - zero calories!!!

I did not even know a low calorie food like that exists! Will definitely try them. Having a big bowl of 'pasta' for less than 50 calories sounds awesome.

they arent that good, just palatable if you prepare them right, but nothing to rave about

why does everyone on here like to argue so much

Thanks for the idea. I will certainly see if I can find them in my place of the word.

harlequin0318 wrote: »

LeslieB042812 wrote: »

blackcoffeeandcherrypie wrote: »

I am so making the Tuna Casserole. Thank you for this link!

You're welcome! Glad it was helpful!

And, it does feel good how the tone of this thread has turned around back to a positive place.

I LOVE konjac noodles (all the 'zero calorie' -- which they are really more like 25-50 calories as you'll likely eat the whole bag -- are konjac... just some use other flours and/or tofu to 'improve' the texture). I mean... *LOVE*. I do not use them as a 'replacement' for noodles though. They ARE noodles; not a replacement. They're just a different kind of noodle with a different kind of profile. They have lots of fiber, lots of iron, some protein, etc. So do wheat flour noodles -- those just come with a ton of carbs and less fiber (and more protein, sometimes some fat, etc... all that adds up to more calories but still good nutrition!).

They go best with Asian dishes and dishes that use seafood (they have a flavor that I would NOT say is fishy, but reminds me of seafood. Salt-water-ish. Just goes well with things like shrimp, seaweed, etc). They are *amazing* in Pho.

The texture is quite different from wheat flour noodles, and I think that's the problem a lot of people have. You go in expecting wheat noodles, and you're going to end up describing them as fishy rubber bands. They do need to be drained well and dry-fried with a little soy sauce for best texture and flavor (still ends up taking less time than boiling dry noodles).

Want an Italian-like dish with red sauce like spaghetti or lasagna? Save your calories and go for wheat noodles. Want a soup or seafood dish with a fish sauce or broth or light cream sauce like Pho or fried rice? Konjac all the way.

I've ordered the noodles, and fingers crossed! I can't weight for them to arrive. I really hope I like them because I could use a few more calories in walnuts. I love the damn things but they're so damn taxing in the quantities I wish to eat. If I could save up 200 calories without having to sacrifice a part of my meal I'll be a happy snacker.

not really happy

no funny smell or taste, they actually don't taste of anything

the texture is the problem, they are really rubbery and it's a strange feeling

I was expecting a huge portion for 380g, but I was disappointed as it didn't look massive

I feel bloated though

in the end - quantity ok, taste is good as they absorb the taste of the sauce I've used, but I cannot get over their texture (and the thought of it makes me a bit sick right now)

I tried shirataki noodles twice. the first time I rinsed them pretty well, drained them, heated up some Alfredo sauce and put the noodles in the sauce to let them warm up a little. I was so excited to try a low carb pasta substitute especially in Alfredo sauce. The noodles were terrible even in the sauce. THe noodles kind of had the texture of plastic and they tasted like a combination of chemicals, plastic and fish. I couldn't even eat it. My husband decided he wanted to do LCHF and insisted we try them with a sauce that I make with tomatoes from our garden that he loves. I warned him how nasty they tasted but he wanted to give it a try anyway. He hated it! In fact we both threw out our entire dinner. Maybe next time he'll listen to me. Since then we've discovered spaghetti squash. It tastes great plus it has vitamins we wouldn't have if we ate those ghastly noodles. It has a few carbs but they're worth it. BTW we ate scrambled eggs for dinner the night of the noodle debacle.

Blackcoffee…I see these noodles the same way.

they are made from a type of yam and are not packed with carbs as rice and potatoes are and the reason to eat them is NOT the calories being low, or zero in COMPARISON it is the fact they don't spike insulin for those who are diabetic or have issues. ( tortillas, pasta, breads will spike blood sugars similar to candy/soda/pastry..so people on low carb for health will miss having breads and pasta as they make dietary choices

So for someone who can't eat pasta these noodles are taste and 'mouth feel' of a noodle without the carbs.

You rinse them off and any 'fishy' smell is gone ( I didnt notice any odor) ..but of course not everyone will like every product.

aggelikik wrote: »

blackcoffeeandcherrypie wrote: »

aggelikik wrote: »

Although I am getting to see this is a low carb thread, not a low cal one

It's not a low carb thread for me! It's a 'how to have your carbs and eat them' thread for me. People who don't like carbs are not really going to be interested in a low calorie 'carb', imo.

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.

It seems to me noodles of most types and rice are usually just something to eat with some other tastier food. While I'm sure some people like them by themselves, most people have them with some sauce or curry or something. If you can save calories on the "filler" food, why not? Nobody said anything about carbs being evil...I think you are just reading into this the most argumentative possible meaning deliberately.

I have had them in Asian dishes that my daughter wanted me to make. They are fine in dishes that come from the culture that made them. I did suggest them to a diabetic friend who loves Asian foods, and tries to save his carbs for a nightly shot of high end whiskey. Not sure if he has tried them or not. Fishy taste does not matter if you are adding fish sauce to the recipe anyhow. I wouldn't think these would be as good in traditional Italian or German dishes...unless they have seafood in them.

And for another no carb/calorie item...try a dill pickle. Of course, you may go over you salt macro for the day, but a whole one IS filling.

Queenmunchy wrote: »

patrikc333 wrote: »

not really happy

no funny smell or taste, they actually don't taste of anything

the texture is the problem, they are really rubbery and it's a strange feeling

I was expecting a huge portion for 380g, but I was disappointed as it didn't look massive

I feel bloated though

in the end - quantity ok, taste is good as they absorb the taste of the sauce I've used, but I cannot get over their texture (and the thought of it makes me a bit sick right now)

They call them "the broom" for a reason! I can't eat an entire bag without adverse effects, but I do love them (half bag) with all kinds of vegetables and some kind of Asian sauce with or without broth.

Did you dry fry them after rinsing? That's how I get the ramen style texture.

removed water first, then soaked a bit in water, and then in a wok for 5-10 mins (with meatballs and tomato sauce added at the end)

they are ok for taste and smell, but really the texture is what bothers me

blackcoffeeandcherrypie wrote: »

Well, most carbs don't give you a whole lot of nutrition anyway

What?