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-   -   making spaghetti tonite: shirataki or kelp nooodles (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/802680-making-spaghetti-tonite-shirataki-kelp-nooodles.html)

cchavez 04-23-2013 09:06 AM

making spaghetti tonite: shirataki or kelp nooodles
 
I normally use spaghetti squash but want to try something new........so should I use shirataki or kelp noodles w/ my meat sauce?? Thanks.

raindroproses 04-23-2013 09:08 AM

I'd use shirataki (it was good with my alfredo dish before!) but I've never tried the kelp noodles... I hear they've got a more crisp texture to them? Not sure how that would work in spaghetti unless they do soften up when you cook them a bit :)

PianoAl 04-23-2013 09:14 AM

I don't like the kelp noodles because they are too crunchy, even if boiled for a long time. OTOH, my wife likes that.

My preference: Spaghetti squash.

pocahontas 04-23-2013 10:01 AM

Neither are good with tomato or cream based sauces IMO. I would go with zoodles or spaghetti squash.

Dottie 04-23-2013 10:03 AM

Zoodles or you can very finely slice cabbage and micro-steam it until it's just softened and use that as a noodle base.

Mobear 04-26-2013 05:41 AM

One night I made spaghetti for my DH and figured I'd just eat something else. Well, I got really jealous and decided I wanted some also. Didn't have any squash or shirataki (except for rice) so I used French cut green beans :lol:. Not the best choice, but better than eating his pasta. The look on his face when he noticed I had green beans was priceless:rofl:

Gibbs 04-26-2013 06:07 AM

I LOVE kelp noodles!! But for spaghetti, I think Shirataki would work better, they're closer to the real thing texture wise. Make sense?

beldujour 04-26-2013 11:30 AM

I've found that shirataki work quite well with tomato sauces -- that's what's for dinner here tonight, as a matter of fact. Haven't yet tried them with a cream sauce, but looking forward to further experimentation! :)

tofucheez 04-26-2013 04:59 PM

we're all over the place! I vote for a veggie here.

shirataki are good with cream sauces, but IMO not as good with tomato-y stuff....


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