finallychelle Member

"Tools" then "Weight loss badges for your blog". :o)

Follow the link to my shirataki post and you'll never eat rubbery shirataki noodles again... -Chelle

Dry fry them in a frying pan using just non-stick cooking spray. Cook them on high until they're bone dry. Then season them or sauce however you want and eat! They will retain their noodle texture throughout the entire process. Enjoy!

If you're new to this post you have GOT to go back and read all the comments. It will make your day. There are lots of looney folks here on MFP! -Chelle

H Thanks for the great info! -Chelle

In America it's stocked with the barbecue sauces and marinades. It instantly adds a smoky grilled flavor, has no calories and is low in sodium. A bottle lasts forever because you only use a few splashes of it. -Chelle

What an incredibly interesting recipe! I shall try it this week!

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.

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

What a great tip! I had never heard of nopal, before. I'll have to read up on them. I use 40 calorie corn tortillas and cut them into 8 pieces. I've been well pleased with them but now you've given me a new adventure to take. Thanks! -Chelle

The cooking method definitely matters. If you fry them, on high, in a skillet sprayed with cooking spray-- until they're bone dry-- you will be very pleased with the texture. -Chelle

I eat a pound per day and have never had that happen. I HAVE read, however, that people who don't eat much fiber have to adjust to these since they're rich in fiber. I would give them another try but start with smaller portions. Or build up your system by eating more fiber rich foods like oranges. -Chelle

Asian grocery stores will be half the price. It's definitely your best bet! -Chelle

I'm so glad they worked out for you! -Chelle

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

Since writing that post I have discovered that I can take the cookie sheet out a little early, set it on top of the stove and let them "coast" the rest of the way in. After several minutes they will go from stale tasting to crisp. Then you don't have to watch them quite as closely.

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...!

Hooray! I'm glad they worked out for you! I find that if I drain them REALLY well and just mash them with a big slotted serving spoon they come out the best. Also, if I'm making them for company I use a whole can of cream of mushroom instead of a half. It's a lot of extra flavor and it's not really that many more calories…

Yay! I'm so glad you enjoyed them!. The dry fry method makes all the difference in the world, to me. -Chelle

Absolutely! In fact, I can't think of anything that DOESN'T change texture when you fry it-- except a rock, perhaps...! Give it a try. You'll be glad you did. -Chelle

They usually have a 4-9 month shelf life depending on if they have tofu (shorter shelf life) or not. Unless they had been sitting on the shelf for awhile they should be fine.

Simply spray a frying pan with cooking spray and fry them on high until they're dry. That's it!

My goodness, grrl, they're not road kill covered gravy that you're trying to kill the taste of! They would have tasted fantastic straight out of the pan! I love the fettuccine noodles, btw. Go eat them! They'll be great!

I'm glad you're going to give them another shot. There's no need to wash them for ages, though. I dump them in a strainer and rinse with hot water-- as I massage them with my fingers-- for about 15 to 20 seconds. Hot water is very effective at removing the fishy smell. If any remains (not likely) the dry fry method…

Haha-- I love it! Cook fearlessly! -Chelle

I've purchased these at Sprouts when I've been I Denver. They periodically run them on sale for $1.49-- so that would be the best time to stock up...!

If the smell didn't go away then all I can figure is that you got noodles that were past their expiration date. And when you dry fry them they are NOT rubbery. I make them one to two times per day-- I would have noticed by now...

Check out my recipe page. I've got several recipes for really good b/s chicken breasts! http://www.myfitnesspal.com/blog/finallychelle/view/my-lo-cal-recipe-collection-195763

Amen, sister! I love baby bok choy-- another practically free food! -Chelle

Some "emergency backups" to having "noodles" in your life would be to dry fry bean sprouts, by themselves, or you can use spaghetti squash. My local Asian markets only charge 99 cents/pound for bean sprouts. Kroger charges $3.99/lbs. Don't get ripped off! :o) FYI: I have had SO many people from the UK complain about the…