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Old 04-22-2013, 02:22 PM   #1
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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.
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Old 04-22-2013, 02:24 PM   #2
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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.
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Old 04-23-2013, 06:32 AM   #3
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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.
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Old 04-26-2013, 07:50 AM   #4
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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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