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I can't imagine there being any health risks unless you ate these and ignored the rest of your nutrition. At the end of every day I look at the nutritional summary and make sure that I got enough calories, vitamins, fiber, etc. I've never eaten healthier in my life. The noodles just provide bulk so that the flavors in my…
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They work well in soups and they come in different pasta shapes and sizes, including angel hair and spaghetti. I use them in phó frequently.
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Easiest thing in the world! Spray a frying pan with zero-calorie cooking spray. Heat pan on high. Fry noodles in pan until they're dry on the outside (about 8 minutes). They'll taste a lot more like pasta noodles that way. They don't stick and you can't possibly mess them up!
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Do you eat the tofu shirataki or plain shirataki noodles? I've read that some people have issues with tofu products. Perhaps you could change to the non-tofu ones if you're not eating those already. It would be worth a try.
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Wow! I get notes about shirataki noodles every day-- and that's a first. I'll do some Googling. -C
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I've read that they make some people gaseous-- like cabbage and legumes. What if you tried Beano? --gaseousevenwithoutshiratakichelle
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Wow, that's about twice what they should cost! If you like them you might decide to pick up a case or two while you're traveling. They have long expiration dates and the non-tofu ones usually don't have to be refrigerated. They're not too hard to find for $1.49 or less. Good luck! -Chelle
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Wow! I can't wait to try this! Thanks! -Chelle
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I'm a "Shell" too!
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Thanks for the feedback! I haven't found the rice, yet, and am glad to hear that dry frying works with the rice, as well. You and Miracle (see post above this one) have both taught me something. Thanks, again! -Chelle
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I love that the student has become the teacher! Now it is I who am the "young grasshopper"...!
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Becca: This will get me flamed-- but walking is NOT a very good way to lose weight. It's a great cardio exercise but it's not a very quick calorie burner. Unless I happen to go for a walk on the beach I don't use walking as one of my exercises. Most of us have limited time to work out and I prefer to invest my time in high…
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They keep VERY well for several days. In fact, they're BETTER the second day because they continue to crisp up for a little while after they come out of the oven. I usually make enough batches to fill a one gallon zip lock before a trip-- and to jazz them up I season them with garlic and rosemary before I bake them.…
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Yay! I often use them to "dilute" calories, too-- they're great for that!
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I'm no expert on blood sugar, but they're ultra low carb (at zero calories they'd HAVE to be) so I wouldn't think they would...
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Great blog post! I hope you saved us some! -Chelle
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Grrl, you're cooking for ME! I agree that the brown ones can be aesthetically challenging, but they taste and cook the same. I buy them when my favorite Asian market is out of the other ones. Scrambled eggs are probably my FAVORITE ingredient to add to shirataki stir fries. A few ounces of meat is probably my second…
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The biggest problem with these is that they're TOO good and they go down WAY to easy. If I had a swimming pool to lounge around they'd probably turn me into a drunk...! -Chelle
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There is nothing wrong with the tofu shirataki noodles-- in fact, I've been eating those most of the time, lately. They've got protein and fiber-- and the advertised package weight seems to be much more accurate. If you're getting them for a good price-- stick with them! -Chelle
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How wonderful! It really IS possible to keep flavor in our lives yet still cut calories! -Chelle
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Mine tasted just like pizza! In the interest of full disclosure, I'm originally from New York-- home of the world's greatest pizza. No one else need apply. Does it taste like New York pizza? Not in your wildest dreams. But it tastes like good quality freezer pizza-- even with so many calories cut out. I'll still call that…
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I've never had kelp noodles (although I've looked for them) so I can't really compare. If you were to cross the texture of cooked pasta with a raw mushroom I think that would get you close. If you're very sensitive to texture you should mix other textures with the shirataki noodles, like bok choy, bean sprouts, water…
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They're pretty bland if you don't add something flavorful to them. You should check out my recipes and you'll see what I mean. A scrambled egg, a little bit of meat, some onion, garlic and bean sprouts will go a long way toward making you feel good about these!
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No, they never get crunchy! They hold their shape and stay flexible. The texture just improves a bit. -Chelle
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Huh! I guess I missed that part! I never do it, though, and haven't had any problem. I suppose it WOULD help the mushy crust people if it dried it out, some. Thanks for pointing that out! -Chelle
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Lord have MERCY, I hope you saved a slice for me!
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The way I see it, if you don't have an adjective available-- a woman has every right to make one up. And guys will just have to get over that...! -Chelle
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My fiance likes them better than mashed potatoes, now. The garlic and cream of mushroom soup really make them taste more potato-y than cauliflowery (is that a word?). I promise you'll love them! -Chelle
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Oh my goodness-- I just realized that at least one of you is COOKING your cauliflower before you try to make your crust! Cooking cauliflower is great if you're making my uber low-cal MFP-Famous Cauliflower mashed potato recipe (http://www.myfitnesspal.com/topics/show/279170-chelle-s-cauliflower-mashed-potatoes)-- but for…
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See my post, right before this one, and you should have better luck!