Shirataki Noodle - Anyone try it? Like? Dislike? Ideas?

FOR AUSTRALIANS!

It's stocked in Woolworths, as "Slim Pasta" in the health food section near all the gluten free stuff

Shirataki are amazing, especially if you are diabetic, as they have ZERO carbs. ZERO fat 3% fiber. The key is in HOW you cook them. 1) rinse them thoroughly, I mean thoroughly. 2) Shake out the excess water. Drop them into a med-high frying pan, don't bother with oil. 3) Turn them...keep turning them. What you are doing is driving out the excess water. Once there is NO moisture in the bottom of the pan (15-20 min ?), they are ready to season. You can add meat, soy sauce, Curry powder, sesame oil, fish sauce, even spaghetti sauce. I even make alfredo. IF you add too much moisture, say soy sauce, you need to once again cook out the excess liquid. Add ingredients with liquids ones first (so you can absorb them) then things like beef, vegetables etc later, to allow you to burn off then suck up flavor. They have no flavor whatsoever, without seasoning. Nor do the ones with seaweed added taste any different. If you don't rinse them, they smell.

This cooking out the moisture does 2 things: It alters the texture to a "Pasta" consistency, not slime, and allows the ABSORPTION of flavor. If in their initial wet state, they are slick like eels (weird mouth feel) and reject all flavor.

Jonathan

Nope. To me, they have a smell that will not go away, and it's not fish. I can't describe it. It's not awful, but not nice either. After rinsing, rinsing, rinsing and boiling 3 times, then dry frying after each rinse and boil, and then cooking with garlic and other spices, they still stank my house up and had the texture of rubber and nearly made me toss my cookies. Just no.

I'd rather have spaghetti squash "pasta". I do like the Shiritaki rice. I use the noodles once in a while when I make a soup, they're ok that way. Otherwise... ick.

I'd rather make zoodles!

I couldn't get past the dead fish smell when I opened them. The texture is very rubbery. I never bought them again.

I like them and I always have some in my fridge, but there are a few "rules" I follow personally.

1) They are much much cheaper purchased from Asian markets, Much cheaper!
2) I always drain and rinse and re-drain them before use.
3) I always dry pan-fry them before use until they shrink in size just a bit.
4) I never use them as Italian pasta. No marinara, no alfredo, etc. I only use them as Asian style noodles. Soy sauce, teriyaki sauce, etc. They are especially good with peanut sauce.

These are the ones I buy:

CrabNebula wrote: »

Pasta Zero is really good. I completely recommend, particularly the fettuccine for pad thai.

Just picked up some of this tonight. It was, as mentioned here, in Walmart right next to the tofu. I think, because I hate myself, I'm just going to drain and rinse it, dry pan fry it, then pair it with some Kimchi and Sriracha Mayo.

pastryari wrote: »

I tried them. I'd rather eat regular pasta.

Same here. The novelty wore off fairly quickly...

Tried um and the smell/ texture grossed me out. Cheaper alternative- zoodles! Twist some raw zucchini with a spiralizer- heat it in a pan w a little Evoo, salt and pepper and works great for pasta dishes in place of noodles