Low Carb Noodles!
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Emmapatterson1729
Posts: 1,296 Member
So, finally bought and tried the shirataki noodles. My review:
They were amazing.
Rinsed very well... Let them sit in colander while I prepped everything else (including cooking my steak to rare and setting aside).
Once my veggies were going in sesame oil & butter...I threw the noodles in with veggies (broccoli, zucchini, peppers, onions, mushrooms, mung bean sprouts, shredded cabbage), herbs (fresh basil and cilantro and lemon grass paste), and sauce (peanut Thai sauce, a splash of soy sauce, tbsp of hoisin and a few drops of Teriyaki sauce). Turned heat down to medium low and let simmer a long while. Sliced steak, added into pot. Let simmer for one more minute, pulled from heat, topped with more fresh cilantro, and served. Beef Peanut pad Thai... Turned out excellent!!!
No weird texture, great taste! Very satisfying!
They were amazing.
Rinsed very well... Let them sit in colander while I prepped everything else (including cooking my steak to rare and setting aside).
Once my veggies were going in sesame oil & butter...I threw the noodles in with veggies (broccoli, zucchini, peppers, onions, mushrooms, mung bean sprouts, shredded cabbage), herbs (fresh basil and cilantro and lemon grass paste), and sauce (peanut Thai sauce, a splash of soy sauce, tbsp of hoisin and a few drops of Teriyaki sauce). Turned heat down to medium low and let simmer a long while. Sliced steak, added into pot. Let simmer for one more minute, pulled from heat, topped with more fresh cilantro, and served. Beef Peanut pad Thai... Turned out excellent!!!
No weird texture, great taste! Very satisfying!
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Replies
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Emmapatterson1729 wrote: »So, finally bought and tried the shirataki noodles. My review:
They were amazing.
Rinsed very well... Let them sit in colander while I prepped everything else (including cooking my steak to rare and setting aside).
Once my veggies were going in sesame oil & butter...I threw the noodles in with veggies (broccoli, zucchini, peppers, onions, mushrooms, mung bean sprouts, shredded cabbage), herbs (fresh basil and cilantro and lemon grass paste), and sauce (peanut Thai sauce, a splash of soy sauce, tbsp of hoisin and a few drops of Teriyaki sauce). Turned heat down to medium low and let simmer a long while. Sliced steak, added into pot. Let simmer for one more minute, pulled from heat, topped with more fresh cilantro, and served. Beef Peanut pad Thai... Turned out excellent!!!
No weird texture, great taste! Very satisfying!
That sounds delicious. What brand did you purchase? I tried them several years ago and thought it was like chewing on rubber bands. Now I see different recipes that say to let them dry out first etc and might want to try them again but am truly a little nervous. And how long did you cook them? Any other tips?0 -
@nrs101364
I bought the brand Nasoya... It was in stock at grocery store for only $1.99 a bag.
After rinsing and really trying to get all the water drained out, I left them out for at least 30 minutes. They didn't dry out, still wet.
I let them simmer in an already piping-hot sauce over medium low heat for at least thirty minutes.
I think cooking time was the trick, because I didn't cook my daughter's batch as long, and her's were a little chewy.
They're affordable....I get nervous about trying some of the more pricey carb substitutes! But at that price, I could definitely see buying a few bags and trying out different recipes.
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The trick is once you rinse, you Dry cook it.
Just pan fry the rinsed noodles without oil for a minute or two. No need to set aside for long. That preps the shirataki to absorb all the good flavors.1 -
weatherking2019 wrote: »The trick is once you rinse, you Dry cook it.
Just pan fry the rinsed noodles without oil for a minute or two. No need to set aside for long. That preps the shirataki to absorb all the good flavors.
I just set aside that long, because I was prepping everything else (chopping/ shredding all veggies and herbs, then cooked steak, then cooked veggies, mixed sauces).
I'll try the dry cook next time. Over what temperature setting? I'd be worried they'd stick to skillet if too high?0 -
@Emmapatterson1729 it's not going to stick because its wet and you can use your teflon pan.
all you're doing is drying it out a bit. I would do med-high. Even when I make it into Ramen, I would dry cook first before pouring the broth over it. Enjoy!!1 -
weatherking2019 wrote: »@Emmapatterson1729 it's not going to stick because its wet and you can use your teflon pan.
all you're doing is drying it out a bit. I would do med-high. Even when I make it into Ramen, I would dry cook first before pouring the broth over it. Enjoy!!
Thanks!!
It's way more affordable than I thought it would be. At 1.99 a bag (at least 2 servings per bag), I will being buying a ton and playing with recipes!
I will try it!
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Stole recipe from a fusion restaurant.
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Looks and sounds amazing!!!1
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I thought they were like chewing on rubber bands too!! Perfect description! I’ll give them another try tho if it’s possible to change the texture through a different cooking method. I just rinsed and tossed them into my broth for maybe a minute to heat through. I think that wasn’t long enough?1
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I tried them once but with an Italian sauce and thought they were revolting -- as if I fell for a prank the whole low-carber world was in on except me. Maybe they work better with Asian cuisine.1
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JenniferM1234 wrote: »I tried them once but with an Italian sauce and thought they were revolting -- as if I fell for a prank the whole low-carber world was in on except me. Maybe they work better with Asian cuisine.
@JenniferM1234
I am going to try them with Italian flavors next time.
For pasta substitute for Italian foods, I usually use spaghetti squash.. Comes out textured like a slightly al-dente noodle.
I'll post updates on the shirataki noodles!1 -
I love them. I've posted a few threads about them over the years. My favorite is to cook them with an egg, and then add pesto, spinach, and a few cherry tomatoes. I also love them in Pho.4
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Sabine_Stroehm wrote: »I love them. I've posted a few threads about them over the years. My favorite is to cook them with an egg, and then add pesto, spinach, and a few cherry tomatoes. I also love them in Pho.
I've read a few of your post on them!
That sounds delicious...I love pesto with tomatoes and spinach, too!!1 -
I need to try making Pho.
I love Pasta Zero. I usually make a form of fried noodles with it (egg, veggies, often but not always some type of meat).2 -
I’m really into Green Giant Zuchinni Noodles. I top them with turkey meatballs and little marinara!3
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I tried Palmini noodles yesterday. They’re my favorite pasta substitute so far. I haven’t had Shirataki noodles in years. I didn’t like them because of the smell, but it sounds like they’ve made them better...I’ll have to try them again!0
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kiddycat73 wrote: »I tried Palmini noodles yesterday. They’re my favorite pasta substitute so far. I haven’t had Shirataki noodles in years. I didn’t like them because of the smell, but it sounds like they’ve made them better...I’ll have to try them again!
What do the Palmini noodles taste like? Never had Hearts of Palm.0 -
There's a difference between tofu shirataki and konjac shirataki. Tofu has a couple carbs per serving, konjac is 0. Tofu shirataki is more noodle-like, knojac is the translucent white, chewy, rubbery one.
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canadjineh wrote: »There's a difference between tofu shirataki and konjac shirataki. Tofu has a couple carbs per serving, konjac is 0. Tofu shirataki is more noodle-like, knojac is the translucent white, chewy, rubbery one.
Mine were translucent, I didn't know there were different kinds, but I avoid tofu. I think when I overcooked them, it must have broken then down some... They weren't textured too differently than other Asian noodles I've used in same recipe, like udon or mai fun noodles... Very slight chew to them.
@kiddycat73
It warned on package that there may be an earthy smell. I dumped them straight into colander in running water, didn't take a whiff! I also had so many strong seasonings and herbs going in my pot, hard to smell anything else.
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I like both. The tofu is more appropriate for Italian dishes I make. And the konjac is better as an asian dish noodle.canadjineh wrote: »There's a difference between tofu shirataki and konjac shirataki. Tofu has a couple carbs per serving, konjac is 0. Tofu shirataki is more noodle-like, knojac is the translucent white, chewy, rubbery one.
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