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-   -   shirataki noodles or kelp noodles (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/802633-shirataki-noodles-kelp-noodles.html)

cchavez 04-22-2013 03:22 PM

shirataki noodles or kelp noodles
I am going to try something different from spaghetti squash and have shirataki noodles (the kind w/ tofu) or kelp noodles...which should I use and how should I prepare them? Thanks.

GAVIV 04-22-2013 03:24 PM

I have both (shiritaki w/no tofu) and like them equally. I would say the kelp noodles are a bit "tougher" in texture.

Make sure you rinse either very well with warm water. I just then add them to whatever I am making and they absorb the flavor.

MSS726 04-23-2013 07:32 AM

I particularly like the shirataki noodles in my lo-mein done on the grill. I like the kelp noodles in salads, especially oriental type salads. I don't cook them, as I like the little crunch with a salad. The shirataki are best "fried" in a skillet before using to dry up the liquid in them. I don't really compare them as they are so different. I have never cooked the kelp noodles.

Mobear 04-26-2013 08:50 AM

I think shirataki works best to replace pasta. I also like the kelp, but mostly for salads because of the crunch. I tried rinsing the kelp and then simmering in broth for about 1 hr. and that made them slightly less crunchy - but not much.

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