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Old 03-01-2011, 10:43 PM   #1
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what do you use shirataki noodles with?

Debating on whether or not to buy any. I have never heard of them until I saw on this board.
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Old 03-02-2011, 03:12 AM   #2
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I use them with whenever I want noodles. But alone, they are bland so they are very good in things such as soy sauce so they can absorb the flavor. I think of them as sort of tofu-like threads. I think they would be good with Pakistani or Indian food too considering how the spices seem to become absorbed. Some people hate them. They will kind of smell bad right from the package and need to be rinsed--but to me, so does cabbage! Speaking of cabbage, I've been using slivered cabbage fried in butter as another noodle source.
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Old 03-02-2011, 03:15 AM   #3
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I pour Alfredo sauce on it. I've also added smoked polish sausage pieces and chopped asparagus to the sauced up "noodles". I Love the stuff!!
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Old 03-02-2011, 09:54 AM   #4
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I really don't like them, but I have to say if you must, they are MUCH better with an aggressive Asian sauce than something like butter/cream/cheese/alfredo. To me they are just gagging the latter way.
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Old 03-03-2011, 04:43 PM   #5
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I can stand them in a strong miso broth but I wouldn't seek them out.
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Old 03-03-2011, 06:18 PM   #6
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Man i love them. I made them in a peanut sauce they were ok, but then i pan dried another pack reallly really good unt they were almost hard, added butter, parmesan, and melted cheddar, to die for. Then again i havent had any type of noodle in almost 2 years so maybe im biased.
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Old 03-03-2011, 06:25 PM   #7
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I love, love, love them! But, I use the only glucommanan flour, not tofu.

They are my noodle fix. They satisfy me. I rinse them, stir fry them in a dry wok and then season them. I use ginger, toasted sesame oil, garlic, salt when eating them alone.

Sometimes I season them and add them to homemade chicken bone broth.

Sometimes I add in and saute' cabbage and WOW was that good!

The possibilities are endless. I buy them by the case. They are an essential part of my LC JUDDD plan.
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Old 03-03-2011, 08:15 PM   #8
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My wife just made shirataki noodles with Alfredo sauce. And sauteed brussel sprouts with garlic.

Mswoods, I used your pan frying trick on the noodles. Nice....

I used that awesome alfredo recipe on one of the other threads.
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Old 03-03-2011, 08:38 PM   #9
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It took me a couple of bags to get used to their texture, but now I love them. Before going low carb, I frequently made up a big bowl of noodles and covered them with cheese, etc. (Let me tell you, the weight piles on in a hurry when you do that.) The shirataki noodles satisfy my longing for comfort food, even though they're more appropriately a side dish now instead of the main entree. And at 1 carb per serving, I don't feel guilty if I go ahead and eat the whole bag (2 servings).
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Old 03-04-2011, 07:01 AM   #10
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Quote:
Originally Posted by Jambabob View Post
My wife just made shirataki noodles with Alfredo sauce. And sauteed brussel sprouts with garlic.

Mswoods, I used your pan frying trick on the noodles. Nice....

I used that awesome alfredo recipe on one of the other threads.
That looks delish!

Yeah pan frying them until they are really dry really really helped with the texture for me.

I just ordered a case of them!
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Old 03-06-2011, 08:31 AM   #11
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We cut them into bite sized pieces and put them in seasoned chicken broth and chicken chunks for a wonderful chicken noodle soup. Even my picky daughter loves it.
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Old 03-06-2011, 01:30 PM   #12
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Well, I had 6 bags in my fridge, but had not tried them yet because if all of the fish smell comments. So, after reading this thread, and fighting off pasta and rice cravings all week, I just made some. I parbolied for 3 minutes, sauteed in 2 T of butter, added sea salt, spicy garlic, franks hot sauce and then topped with parmesan. DELISH.
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Old 03-06-2011, 04:46 PM   #13
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Tonight for lunch at work is Linda Sue's alfredo sauce on the noodles with a chicken breast cut up. MMMM It was good yesterday too!
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Old 03-06-2011, 04:54 PM   #14
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By the way, I used Dawn's alfredo recipe.
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Old 03-06-2011, 05:02 PM   #15
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I personally don't care for shiritake noodles (generally made from soy) but love the Konjac noodles. I use them as noodles and also chop them up to use as a sub for rice.

I find they taste best when well rinsed and then slightly dry-fried to dry them a bit. That way you don't have excess liquid in your recipes.

They are available from Konjac Foods and they do have a trial pack you can try before investing in a full case.
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Old 04-07-2013, 01:23 PM   #16
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How do you pan fry the noodles dry. Do you mean literally with no oils or sauces or water in the pan at all? How long does it take to dry them. Seems this thread is a bit old, but I am curious and hope you see my question. A pal of mine bought a bag and can't bring herself to use them---visual and fear of smell etc. So I wanted to share this with her and well, let her be my guinea pig, lol. Haven't bought any myself but am very curious.
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Old 04-07-2013, 07:33 PM   #17
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Blue skies here is a shataki noodle thread. It only took me all day to remember it . Sorry.

Everything Shiratake...

Ms Woods is very knowledgeable is these noodles. Good stuff in there.

HTH

Last edited by rosethorns; 04-07-2013 at 07:36 PM..
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Old 04-08-2013, 03:16 AM   #18
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Shirataki has saved my life...

I do EVERYTHING with them!!

I made "mac and cheese" yesterday...i just ordered my second case. YUUMMOOO!!!
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