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Old 01-14-2013, 10:59 AM   #1
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Shiritaki Noodles?

I saw these in the grocery store on Saturday and picked them up and read the package and was shocked to see the low carb count! I was excited too!

I just had them for lunch with some low carb homemade alfredo sauce (got the recipe from here) and oh my gosh they were sooooo good! I am so glad that I found them! Good to know when I want some pasta.
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Old 01-14-2013, 12:07 PM   #2
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I love these and use them in place of pasta!!!
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Old 01-14-2013, 12:26 PM   #3
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I am a big fan as well. There is a long thread here with recipe ideas.

Everything Shiratake...

Last edited by clackley; 01-14-2013 at 12:28 PM..
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Old 01-14-2013, 01:06 PM   #4
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I like the Miracle Noodles shiratke. They are zero carb and calories and are not soy based. Some people are off put by the odor from the liquid but when rinsed well and pan dried they are a good substitute. Also some people think they are going to be exactly like semolina pasta and they are not, they have a consistency more like an Asian noodle. They are great with any kind of a sauce as the noodles readily absorb the flavor of the sauce.
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Old 01-14-2013, 02:14 PM   #5
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Konjac root is what makes the really yummy, zero cal shirataki noodles. The texture is one of those things you either love or hate, but rinsed, blanched, and then added in place of grain based pasta, it can be an excellent substitute
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Old 01-14-2013, 02:21 PM   #6
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I'm always looking for these when grocery shopping - where in the store can they be found (if available)?
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Old 01-14-2013, 02:26 PM   #7
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They have them at my local Fred Meyer (Kroger), as well as on Netrition. Fairly cheap, too.
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Old 01-14-2013, 03:23 PM   #8
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Quote:
Originally Posted by BunChucker View Post
I'm always looking for these when grocery shopping - where in the store can they be found (if available)?
The best (and cheapest) ones I've found were at a local Asian market, in a cold case.
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Old 01-14-2013, 03:31 PM   #9
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I couldn't handle them. I ate a whole big bunch with alfredo sauce and I couldn't handle the texture. No more for me. I am thrilled so many love them. If I could handle them I would be eating them in my meal plan but sadly they just aren't something I like.
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Old 01-14-2013, 04:36 PM   #10
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As an FYI, you can sometimes change the texture a bit by sauteing them with a bit of oil for a while. It will take a while but the water will eventually cook down quite a bit and the noodles will dehydrate and have a tad less rubbery consistency. (You can also get a lot of the water out by putting them in the microwave in a bowl with paper towel underneath it but I prefer the slightly browning effect of the stove top)
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Old 01-14-2013, 04:38 PM   #11
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brimmy thanks so much for that suggestion. I didn't know you could change the texture a bit. very interesting.
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Old 01-14-2013, 05:40 PM   #12
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I have read a TON of pages about these and the basic consensus is that they are best with Asian recipes because they do not taste like grain noodles ... also drying them in a pan will help them absorb the taste of whatever you are cooking with as well as rinsing to get rid of the fishy smell.

I got them at my commissary for 1.59 for 7oz but havent done these yet because I dont know if they are good for Induction
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Old 01-15-2013, 06:55 PM   #13
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I almost ordered this from Netrition last month, but they put a warning not to order in bulk unless you have tried them first - apparently it is a love/hate thing with people and no middle ground. THAT was *greatly* appreciated, given the amount of $$$ I have wasted on things I will never eat again.

The links in this thread are bookmarked, and I am looking for a local option to give them a try before jumping in with a Netrition order.

Apparently, they smell like fish? That is rather offputting if you are looking to replace a pasta recipe.
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Old 01-15-2013, 07:47 PM   #14
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Why do they smell like fish. And what is konjac root? Is it like Daikon which is a radish of sorts? Or a carrot? They can't be potatoes or grain because there's no carbs. Any idea?
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Old 01-15-2013, 09:41 PM   #15
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The liquid they are packed in does smell fishy so you have to rinse them well. Once rinsed the smell goes away. Pan drying them helps with the texture but they can still be "squeeky" which some people won't like.

Konjac is a root used in some shiratake and in glucomannan powder which can be used to make puddings.
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Old 01-16-2013, 10:09 AM   #16
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I was told that the fishy smell was due to the perservatives used to keep them fresh.

I just put mine in a collander under hot water for about 5 minutes an no fishy smell!
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Old 01-16-2013, 10:47 AM   #17
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I like almost everything but I have to say that no matter how hard I try I just can't use these. For asian dishes I use kelp noodles (which are similar but don't have the same "fishy" taste.) And for Italian sauces, I use zucchini or spaghetti squash.

I wish I liked them. They are so convenient and low in .. everything. But I finally gave up when I realized that I was really not looking forward to eating any meal I made them with. However, everyone should at least try them. If you like them, and many people do, they are a tremendous boon to any low carb diet.
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Old 01-16-2013, 12:28 PM   #18
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I had a shirataki noodle 'cake' that I didn't know what to do with and ended up slicing it into strips and used it in my stir fry and have to say, I liked it even better than that noodles. Maybe because of the large surface area, they seemed to have more flavour!!
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Old 01-16-2013, 04:41 PM   #19
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thank you for the tips brimmy. I do find an issue more with the wetness and texture rather than the "fishiness". I may try that. I'm dying to make a LC pad thai recipe one day
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Old 01-17-2013, 05:52 PM   #20
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I like them OK, but for a pasta substitute, I prefer spaghetti squash. Slightly more carbs, but I prefer the texture.

"Macaroni" and cheese

Ingredients

1 medium spaghetti squash
1 cup HWC
1/2 cup parmesan cheese
1 teaspoon ground sage
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup parmesan cheese

Directions

Preheat oven to 375 degrees.

Cut spaghetti squash in half, lengthwise, and remove seeds. Place on foil lined baking sheet, cut side down, and bake for 35 minutes OR you could microwave on high for 9-11 minutes by placing halves face down on a plate with 1/4-1/2 cup water.

Remove from oven, and allow to cool.

Meanwhile, combine half and half, 1/2 cup parmesan cheese, and seasonings in a small bowl. Whisk to combine. Set aside.

When spaghetti squash is cool enough to handle, use two forks to pull the squash strands from the skin. Place in a 2 quart casserole dish. Discard skins.

Pour the cream mixture over the squash, and stir to combine.

Top with 1/2 cup parmesan cheese.

Place in oven, and bake 20-30 minutes. If the cheese does not brown and bubble, broil for 5-10 minutes.
Serve hot, and enjoy!
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Old 01-18-2013, 07:50 AM   #21
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Quote:
Originally Posted by clackley View Post
I had a shirataki noodle 'cake' that I didn't know what to do with and ended up slicing it into strips and used it in my stir fry and have to say, I liked it even better than that noodles. Maybe because of the large surface area, they seemed to have more flavour!!
Really now? Because my local asian market stopped carrying the big bags of noodles I used to buy But they do have the yam cakes. I'm nervous to try those because when I tried making my own noodles way back when, I ended up with a block that I sliced into "cakes" and chopped up and I didn't like it much. Then again, it was my first time trying to make them
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Old 01-18-2013, 07:52 AM   #22
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Yup. I think you will like it better now that you are a 'seasoned fan'. They are great and I bought more ! Let me know what you think if you try it.

I have seen them touted on every talk show lately as a healthy and low cal alternative to wheat noodles so I think it is going to make them hard to find for a while. A few more months and things should be back to normal.

Last edited by clackley; 01-18-2013 at 07:54 AM..
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Old 01-18-2013, 07:52 AM   #23
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They are really cheap so I will try them next time I stop by the store.
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