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Old 10-28-2005, 05:57 PM   #31
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Could they be used for induction? What is the difference between the yam shiratake and the tofu shiratake? They also have black noodles? Which one has the fish smell or do they both have the smell?
That turned out to be alot of questions.. Thanks
Maria

Last edited by mom2twoboys; 10-28-2005 at 06:02 PM..
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Old 10-28-2005, 08:39 PM   #32
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I think both of them have the mild fish smell, only because of the liquid they are packed in. You don't notice any scent though, after you rinse and cook them.
I use the plain yam shirataki....absolutely love it. I'm not sure if it's induction-friendly though, sorry.
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Old 10-29-2005, 04:26 AM   #33
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Just what is the fishy-smelling liquid they pack them in? Does it say on the label?
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Old 10-29-2005, 11:19 AM   #34
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Quote:
Originally Posted by LindaSue
Just what is the fishy-smelling liquid they pack them in? Does it say on the label?
I think it smells like seaweed. This new batch i just bought doesn't have any smell?
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Old 10-29-2005, 08:29 PM   #35
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Anyone know if the Whole Foods Markets in the Dallas area have these?
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Old 10-29-2005, 09:09 PM   #36
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I'd really like to try these.

Can anyone list the ingredients please? Thanks!
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Old 10-29-2005, 09:56 PM   #37
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This is what it says on my bag....(Orchid brand, plain yam noodles)

Servings per Container: 4

Ingredients:
Alimentary paste made from yam flour, calcium hydroxide water.

Nutritional info:
Calories 6
Calories From Fat 0
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 5 mg 0 %
Total Carbohydrate 1.5 g 1 %
Dietary Fiber 0.1 g 0 %
Sugar
Protein 0.1 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 3 %
Iron 1 %
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Old 10-30-2005, 05:08 PM   #38
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bump for someone
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Old 10-31-2005, 07:50 AM   #39
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So who recommends the tofu and who recommends the regular? Has anyone tried both? If so, which did you think was better? Thanks!
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Old 10-31-2005, 09:20 AM   #40
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Quote:
Originally Posted by BridgetAllyn
So who recommends the tofu and who recommends the regular? Has anyone tried both? If so, which did you think was better? Thanks!
I tried the yam ones and its okay but am going to buy the tofu ones today to give that one a try.......most seem to like the tofu better.
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Old 10-31-2005, 09:58 AM   #41
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tofu/yam is best
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Old 10-31-2005, 11:01 AM   #42
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Thanks!
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Old 10-31-2005, 11:31 AM   #43
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I got the plain ones from konjac today and had some spaghetti for lunch..I just rinseand drain them very well..and then throw them in sauce in a pan and heat..They were very good..al dente..

The tofu ones were delish, too..
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Old 10-31-2005, 01:36 PM   #44
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Quote:
Originally Posted by CarolynF
I got the plain ones from konjac today and had some spaghetti for lunch..I just rinseand drain them very well..and then throw them in sauce in a pan and heat..They were very good..al dente..

The tofu ones were delish, too..
What was the difference in taste in the plain and tofu kind? I only have the plain kind.
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Old 11-03-2005, 09:10 AM   #45
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Quote:
Originally Posted by Purrgirl
What was the difference in taste in the plain and tofu kind? I only have the plain kind.

Too me the plain one's taste like seaweed rubber bands and the tofu one's taste like ramean noodles. The picture I posted shows the one's I perfer. The key secret in using these is don't par-boil, just throw them into hot sauces last minute.

Tater's Stir-fry"

Throw everything in a large frying pan then turn on the heat. This is fast and easy to make.

2 tbsp olive oil
1/4 cup sesame seed oil
2 tbsp soy sauce
1 tbsp fresh garlic (jar)
1/4 cup mixed bell peppers (chopped) I use frozen mix from (Trader Joes)
2 cups shredded Napa or regular cabbage
1 packet top ramen seasoning (I know starch)
1 can cooked chicken (or fresh)
1 drained and rinsed bag of Tofu/shirataki noodles-cut up a little using a pair of scissors.

toss everything in frying pan for about 5 minutes or until cabbage is wilted . Add some chopped green onions on top right before your serve it.
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Old 11-03-2005, 09:41 AM   #46
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Okay, can't find the tofu ones. Where can you get these online? thanks
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Old 11-03-2005, 07:02 PM   #47
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tofo noodles

I broke down and ordered these tofu ones shown at the beginning of the thread. They are sold on Amazon through a vendor out of new york. And cheap they were not. The postage was outragious. Boy I hope they are worth it. But oh to have a noodle again.
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Old 11-04-2005, 06:54 AM   #48
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Quote:
Originally Posted by sherrymyra
I broke down and ordered these tofu ones shown at the beginning of the thread. They are sold on Amazon through a vendor out of new york. And cheap they were not. The postage was outragious. Boy I hope they are worth it. But oh to have a noodle again.
Yes, I ordered the tofu ones too......shipping more expensive then the noodles!
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Old 11-04-2005, 07:50 AM   #49
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where to find in Dallas

If you're in the Dallas area, you can head up to the chinatown area in Richardson (greenville and Arapaho). There's an asian market there. The same people own one in Plano as well at Coit and Park, NE corner in what used to be a Brookshire's. That's where I bought mine. They're in a refridgerated section in the back left side of the store, not with the refridgerated noodles over by the produce section. Go fig. They had several brands of the plain yam root ones and the tofu ones from House. (Most of the label is in something I can't read, so I'm not sure what the actual brand is. The packages all say either shiritake or konnyaku on them.) This is also a great market for finding all those things you need to make stir-frys like fish sauce, etc. There's a whole aisle of nothing but sauces! (most with labels you can't read.)

So far, I've only tried the yam ones in a version of Pad Thai, which came out good, if a bit too salty. I'd never made pad thai before and it's been almost two years since I had any, so I thought it was wonderful. Just rinsed them off and tossed in the pan at the time the recipe called for. Did a web search to find a pad thai recipe, so I may also have not picked the best one. Will be happily experimenting with others.

Am going to try the tofu ones tonight in some spaghetti sauce and will try to remember to report back.
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Old 11-04-2005, 09:24 AM   #50
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Please do.
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Old 11-04-2005, 02:50 PM   #51
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Tater Head what brand is the one in your picture? I found a site the Konjac noodles but do not know if they are made from yam or soy, does anyone know?
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Old 11-05-2005, 10:17 AM   #52
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Quote:
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Tater Head what brand is the one in your picture? I found a site the Konjac noodles but do not know if they are made from yam or soy, does anyone know?
House brand

Last edited by Tater Head; 11-05-2005 at 10:22 AM..
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Old 11-06-2005, 05:54 AM   #53
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Well, I tried the fettucine noodles, House brand, tofu and yam root. They were just OK. I pan fried them for a few minutes, then tossed in my spaghetti sauce and sausage. They definitely had the rubbery texture some have talked about. If I hadn't been eating Dreamfields, I could see getting excited about having them. but they were just meh. The plain yam root ones, I didn't notice any texture issues with them in my pad thai.

Going to try the other bag of fettucine noodles in a chicken soup and found a different pad thai recipe to try out with my other bag of yam root ones. Will report back.
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Old 11-06-2005, 08:07 AM   #54
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Quote:
Originally Posted by lewister6232
Well, I tried the fettucine noodles, House brand, tofu and yam root. They were just OK. I pan fried them for a few minutes, then tossed in my spaghetti sauce

Well that was your first mistake lol, these noodles are horrible IMO with any kind of red sauce on them, been there done that yuck!!! I only use these for Asian stirfrys like my recipe above or I add them to broth base soups,toss them with Alfredo sauce and that's it! Spaghetti and sauce no way does that taste good with these noodles. Use dreamfields for spaghettti.

Note: don't par boil, they get thin and rubber like when you do.....
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Old 11-06-2005, 02:54 PM   #55
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Hi gang..

Debbie..

Boy, I made some of the yam/tofu with sugarfree Ragu..and threw in some meatballs..yummy...I just rinse the noodles really well..dry them a bit..then throw
them in the red sauce on the stove..I'm in love.. And, Tater's stir-fry is fabulous..too..

I'm anxious to try some chicken veggie noodle soup when it gets a bit cooler here..
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Old 11-06-2005, 04:41 PM   #56
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pad thai success

Tried a different pad thai recipe today and yum!! Using the plain yam root noodles. I used the recipe LisaUK posted in this thread. First experiment with Shirataki/Konnyaku Noodles

Quite good. Only real change we made was to toss in some chili garlic sauce as this recipe came out a little bland for us.

Off to try making chicken soup with my other pack of tofu ones. Hope they taste better in soup. Otherwise, I'm sticking with the plain yam root ones.

susan
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Old 11-06-2005, 04:45 PM   #57
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Quote:
Originally Posted by CarolynF
Hi gang..

Debbie..

Boy, I made some of the yam/tofu with sugarfree Ragu..and threw in some meatballs..yummy...I just rinse the noodles really well..dry them a bit..then throw
them in the red sauce on the stove..I'm in love.. And, Tater's stir-fry is fabulous..too..

I'm anxious to try some chicken veggie noodle soup when it gets a bit cooler here..

It's funny how we all like different things lol. I am a picky taster I guess I could taste the off flavor of whatever they pack them in, no matter how well I rinsed off, it come through loud and clear lol. I love these noodles for soups and stirfry's. Carolyn, chicken noodle soup will be a good one to try first.

Deb......
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Old 11-08-2005, 08:12 AM   #58
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Anyone try to make lo mein with these noodles? I am going to NYC saturday and will have DD take me to chinatown to find these.

If someone has done lo mein, post the recipe please!

Thanks
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Old 11-16-2005, 10:28 AM   #59
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Y'know what? I'm of Italian heritage and I don't think I like pasta with red sauce as much as some Americans do. ....Blech! What's the draw, anyways???

I make my Shirataki noodles with a white sauce or with bacon and parmesan cheese....I don't think they could stand up to red sauce--too strong!

Now--I have an issue with the carb counts that have been posted here. I buy the pure yam root noodles that do not contain soy and my package lists the carb count as 13 grams of carb per half package (about 5 oz) with 8.1 g of fibre...so, where are you calculating that this is a "free" food and 0 carbs? The noodles with soy have even MORE carbs per serving, so I am totally confused by the numbers I'm reading here.

For those of you posting the ridiculously low carb counts---are you paying attention to the serving size?
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Old 11-16-2005, 01:34 PM   #60
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Some tips on getting rid of the fishy smell.

drain-- rinse-- boil water with lemon juice -- add drained noodles--bring back to boil--
turn off stove and let noodles soak for at least a minute--drain--rinse--spin in salad spinner, you will be surprised to see how much warer will spin out.

Then you can use whatever method you want to use to finish your recipe, for soup I stop right there, for most everything else I further dry the noodles in a hot pan after spreading them on paper towel covered newspapers and letting them drain a bit more.

This has worked for both house and konjak brands.

I want to thank whoever suggested cutting up the noodles into small lengths and also whoever (whomever??? Oh well who cares!!!) suggested putting newspaper under paper towels for draining. Sure saves on paper towels.


So far I am glad I tried the noodles and plan on using them in the future.
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