Let's Talk About Shirataki Noodles

Shawn_Marie · March 2012

I think they are great but took awhile to get used to the texture.

majarvis · March 2012

bump

murrow1105 · March 2012

bump! I have found these before (in small town Indiana) but have been afraid to try them. Maybe they will make next week's meal plan with this method

kaetra · March 2012

Ok, I tried them finally! They were REALLY yummy. They weren't "rubbery" at all, maybe just ever-so-slightly chewy-er than regular fettucine, but still very good! Marinating in the fridge seems to soak all the good flavors of the sauce all the way through the noodle. And the bean sprouts went perfectly with them, a match made in heaven!

I will definitely make these again! Thanks so much for your post. Before seeing it I would have NEVER known about these wonderful noodles!

I got the "House Foods Tofu Shirataki Fettuccine" from Whole Foods, in the refrigerated tofu section.

finallychelle · March 2012

Ok, I tried them finally! They were REALLY yummy. They weren't "rubbery" at all, maybe just ever-so-slightly chewy-er than regular fettucine, but still very good! Marinating in the fridge seems to soak all the good flavors of the sauce all the way through the noodle. And the bean sprouts went perfectly with them, a match made in heaven!

I will definitely make these again! Thanks so much for your post. Before seeing it I would have NEVER known about these wonderful noodles!

I got the "House Foods Tofu Shirataki Fettuccine" from Whole Foods, in the refrigerated tofu section.

I've had every kind of shirataki noodle out there and those are my absolute favorite. If you marinate to get better flavor penetration then I'm all for it. Remember, though, that you don't have to do it for smell reasons...!

JessicaT2007 · March 2012

I did not know that there was a shirataki noodle and a tofu shirataki noodle. Thanks! I did not like the tofu texture AT ALL, but I am excited to try the other kind!

finallychelle · March 2012

I did not know that there was a shirataki noodle and a tofu shirataki noodle. Thanks! I did not like the tofu texture AT ALL, but I am excited to try the other kind!

The dry fry technique improves the texture of the tofu shirataki noodles, too!

Brittmy · March 2012

just bought some. BUMP. Gonna try making them tomorrow I think! :-)

shalinimunjal · March 2012

I got some and made them last night. They were great!! I got the House Foods brand with Tofu. 20 cals only!! I found the fishy odor was gone with rinsing. I used a greased pan (that I'd just emptied from something else) and stir fried them in. The texture was closer to rice noodles..it was great with the bean sprouts. I've found a great substitute for rice/wheat noodles!!!!

finallychelle · March 2012

I got some and made them last night. They were great!! I got the House Foods brand with Tofu. 20 cals only!! I found the fishy odor was gone with rinsing. I used a greased pan (that I'd just emptied from something else) and stir fried them in. The texture was closer to rice noodles..it was great with the bean sprouts. I've found a great substitute for rice/wheat noodles!!!!

I'm so glad they worked out for you!

-Chelle

Redapplecandie · March 2012

Must try!

SweetSammie · March 2012

Tried them last night!
There were a little chewier, but still good. I did dry fry them as recommended, and I used the tofu ones.
I'm a fan, for sure.
They allowed me to have pasta bolognese, a salad, a roll (AND BUTTER) and wine for 600 calories.

I am looking forward to trying them in a more asian inspired dish soon. Perhaps a Vietnamese noodle bowl?

carriem73 · March 2012

bump

rainunrefined · March 2012

I'm not even going to read all these posts.. I tried these and HATED them. I'm a texture freak and these are awful. Yes, I dried them, yes I fried them, yes I microwaved them, yes I seasoned them.. I still can not stand those suckers. Whoever likes them, more power to ya! But I'm never wasting another minute of my life trying to make those things work. I'll stick to real noodles TYVM!

Dawn50y · March 2012

Thank you for this informative post.

Trostlegirl · March 2012

bump....hmmmmm, will look for more ideas of what to pair this with. Thanks!

Meatsies · March 2012

Bump!

Barribomb · March 2012

thank you so much for this post!! been very curious about these!

TinaCleg_cancel · March 2012

I have ordered them on-line and bought them at Publix here in Georgia. I think they do smell but I rinse mine very well in hot water. Thanks for all the great ideas. I am going to try the dry frying because I think I would use them more if they were not rubbery. I love that they fill me up too and I use them when my hubby and son are having pasta noodles

finallychelle · March 2012

Tried them last night!
There were a little chewier, but still good. I did dry fry them as recommended, and I used the tofu ones.
I'm a fan, for sure.
They allowed me to have pasta bolognese, a salad, a roll (AND BUTTER) and wine for 600 calories.

I am looking forward to trying them in a more asian inspired dish soon. Perhaps a Vietnamese noodle bowl?

I use them in pho all the time. They're great in stir fries, too!

finallychelle · March 2012

I have ordered them on-line and bought them at Publix here in Georgia. I think they do smell but I rinse mine very well in hot water. Thanks for all the great ideas. I am going to try the dry frying because I think I would use them more if they were not rubbery. I love that they fill me up too and I use them when my hubby and son are having pasta noodles

I live in Georgia, too, near Warner Robins. We're lucky to have LOTS of Asian markets-- and the noodles are half the price there.

vjrose · March 2012

Love them especially the fettucine ones when the family is having pasta.

redshoeshelley · March 2012

Enjoyed the shiritaki noodles by simply rinsing and microwaving them and patting the hech out of them until they were dry. Definitely going to try the dry-fry method ... this sounds much more appealing !