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Old 08-17-2014, 04:49 AM   #1
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Talk to me about...

shirataki noodles. I've been eating tofu for years and it's ok...but these things <shudder>. They're kind of slimy and smell. I opened the package this morning and just stuck it all back in a ziploc and am not sure I can bring myself to try them. Is it really possible to make these palatable...or is this just a desperate attempt for people to believe they can still have 'spaghetti'?
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Old 08-17-2014, 06:02 AM   #2
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They are a bit stinky but I assure you, they don't taste that way. I think it is a love or hate situation.
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Old 08-17-2014, 06:03 AM   #3
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Do I have to rinse them or something and what's the best way to cook them?
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Old 08-17-2014, 06:05 AM   #4
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Rinse them well and I find that microwaving for 2 mins., drain and repeat one more time is the easiest and best way to 'prepare' them. The point is to reduce the amount of water in them so they take on the flavour of your sauce or whatever you are using them in.

Last edited by clackley; 08-17-2014 at 06:06 AM..
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Old 08-17-2014, 06:07 AM   #5
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I first bought a bag and it sat in my fridge for about a year before I tossed it. It took another 6 months or longer to give it an chance. This time, I was turned off by the smell but persisted. I am glad I did.
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Old 08-17-2014, 06:47 AM   #6
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I wanted to love them. I tried them a few times but in the end the texture was gross.
I just couldn't do it. could not keep eating them.

I am not a spaghetti eater. I wanted to have 'something to fill me up big time' to control me. while these did that, the texture of them in the end was something my mouth could not handle

but wow I lost on them. I had a big old pile of noodles with some alfredo sauce and brocc. thrown in. stuffed to the max!! Had to force each bite and chew, lol. I lost weight after easily if I ate til super full and it controlled me....but in the end... YUCK! I could not keep eating them.
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Old 08-17-2014, 06:50 AM   #7
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some people just think they are miraculous and wonderful. some of us think they are horrifying and inedible. I don't think you are really ever going to get over that. you can make them less bad, but with all the good food in the world? I wouldn't bother. I fall for them when I see a package for 99 cents, and it never changes. yuck!
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Old 08-17-2014, 10:54 AM   #8
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I was prepared to hate them after all I read. But, I fixed them according to the directions and they were pretty good. Rinsed them VERY well, then boiled them, I think, then pan dried them. It that process that finally convinced me they were too much work! But, if you're looking for a noodle substitute, Mellissa at I breathe I'm hungry used her pancake recipe to make noodles. Love them!

Just look for her egg fast fettuccine. It should be separate and also with her egg fast recap.
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Old 08-17-2014, 12:01 PM   #9
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You can also get rid of the strong taste by dry roasting them in a pan until they make a squeaky sound when you move them around the pan (cook on high for a minute or so). Then, you can use them in your recipe. It makes it more pasta-like and gets rid of the weird taste. Do a Google search and there are all kinds of sites with tips.

I'm half Japanese and hate them.
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Old 08-17-2014, 12:02 PM   #10
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I only like them in Asian style stir fry, and even for that I prefer kelp noodles. For Italian dishes I prefer spiral cut zucchini zoodles or spaghetti squash.
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Old 08-17-2014, 02:08 PM   #11
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I bought some quite thick ones that didn't have added tofu and I HATED them...even using them in a Korean dish that has a somewhat similar textured noodle that I love (JapChae). But then I got House brand ones with tofu and a much skinnier size and used a strong flavoured asian sauce with them in a stirfry (sesame oil, tamari soy sauce, garlic, ginger, and peanut butter) and I really really like them. I also rinsed them a lot and then boiled them for a minute before using.
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Old 08-17-2014, 02:12 PM   #12
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they are similar to an Asian type noodle dish I like and so consequently I think they taste best in an Asian preparation. Agreed that I can't do Italian things with them...but I have never been a lover of pasta anyway, so I don't miss that at all. But I do love being able to make Asian style noodles with my family, my husband is Chinese and loves noodles and rice as do our boys and they love these as well. They are not stinky after cooking...that made my husband disappointed, he loves stinky foods! lol!
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Old 08-17-2014, 02:23 PM   #13
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I like them now, I hated them when I first tried them. The key, like everyone else said, is in the preparation-and not sniffing them before you rinse them in water a few times. That's all I do to them before I add them to whatever is in the pan. I agree that they take better to an Asian style preparation. The texture reminds me of rice vermicelli. Some people make Mac and cheese with them, and I can't help thinking that it could work... Alas, that I cannot eat cheese and lose weight.......
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Old 08-17-2014, 04:33 PM   #14
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The smell does go away if you rinse them well, and dry fry them as suggested above (they do not stick to the pan). But the texture is also an issue. I'm fine with them in clear broth type soup or in stir fry, but with pasta sauce I can't get past the slightly crunchy textures. For Italian style "pasta" dishes, I make "zoodles" by julienning zucchini with a "Vegetti".
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Old 08-17-2014, 07:40 PM   #15
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I dont mean to be gross, but i have to tell you my experience. I ate them once and they didnt digest or something.... They came out in my poo like i didnt chewed them. It freaked me out and will never eat them again!!!!!!

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Old 08-17-2014, 08:29 PM   #16
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I just prepare them as the package directs, never had a problem. Konjac noodles are nothing new, just insoluble fiber from a tuber. I like them, but it's a texture thing.
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Old 08-18-2014, 12:55 AM   #17
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I like them, but I think eating them every day would put me off.

They do smell, and I rinse them under running water until the smell is gone. Then I put them in a hot dry skillet and dry fry them for a minute or two until most of the water is evaporated. I then add whatever sauce and food I want to use to the pan and cook until hot. Works and the rubbery texture is less too... I think it is a personal taste thing though. Like marmite, you either love them or hate them, LOL!
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Old 08-18-2014, 10:15 AM   #18
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Microwaving them like Clackley said has been the best method for me. I've tried them other ways, but this one is by far the best method, IMHO. I didn't like them when I first tried them, but now I set them quite often. If fact, I just got the macaroni style for making macaroni salad.
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Old 08-19-2014, 05:40 AM   #19
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Thanks everyone. I ended up rinsing them *well* and then put them on a paper towel to blot up the excess water before throwing them in a pan to 'dry fry' (as someone suggested) before turning them into a Lo Mein type dish. I ended up picking the meat and vegies out and tossing the noodles. Just something 'wrong' about them (and I like tofu so I don't think it was the texture). There was a flavor there that the other seasonsings just didn't cover up.

Anyway...interesting experiment.
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Old 08-19-2014, 06:01 AM   #20
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Great that you tried them and now know you don't like them. As you know, that is a common finding.

I would not have used the ones with tofu as that is a soy product (with all the problems with soy) and I have tried that variety and found them less palatable. Personal taste and preference.... no accounting for that.
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Old 08-25-2014, 01:58 PM   #21
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After failed attempts at finding them local i just purchased some on Amazon. Will try them with chuck steaks, eggs and Mrs. Dash. taste buds are not fussy.

Last edited by kay9; 08-25-2014 at 02:03 PM..
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Old 08-27-2014, 02:09 AM   #22
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Shirataki noodles

I have had them a few times - mainly when I first started on the LC WOE and I was massively enthusiastic about all the strange new foods I was finding (things have settled a lot now!)

They are ok - easy to find/buy/prepare but I find courgetti/zoodles/whateveryoucalltheminyourhouse MUCH much better. They are tastier, more nutritious, a source of fibre and I find a better 'replacement' for pasta.

However, what I really wanted to say was that I tend not to use 'replacements' now, rather, I think about 'meals' not as starch + veg but protein + veg and have (I think!) successfully made that psychological switch. That's been key for me and I know I'm there since when people ask me 'what do you eat?' or 'how do you live without pasta?' my initial thoughts are more along the lines of 'what are you on about?!' rather than 'how do I explain this weird diet to this person?'

Do you know what I am trying to say...?! Sorry if it's not clear
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Old 08-27-2014, 05:31 AM   #23
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Quote:
Originally Posted by flinderella View Post
I have had them a few times - mainly when I first started on the LC WOE and I was massively enthusiastic about all the strange new foods I was finding (things have settled a lot now!)

They are ok - easy to find/buy/prepare but I find courgetti/zoodles/whateveryoucalltheminyourhouse MUCH much better. They are tastier, more nutritious, a source of fibre and I find a better 'replacement' for pasta.

However, what I really wanted to say was that I tend not to use 'replacements' now, rather, I think about 'meals' not as starch + veg but protein + veg and have (I think!) successfully made that psychological switch. That's been key for me and I know I'm there since when people ask me 'what do you eat?' or 'how do you live without pasta?' my initial thoughts are more along the lines of 'what are you on about?!' rather than 'how do I explain this weird diet to this person?'

Do you know what I am trying to say...?! Sorry if it's not clear
I do know what you are trying to say! It is clear that you don't miss those old ways of eating! Same, same!
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Old 08-27-2014, 08:54 AM   #24
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Quote:
Originally Posted by flinderella View Post
However, what I really wanted to say was that I tend not to use 'replacements' now, rather, I think about 'meals' not as starch + veg but protein + veg and have (I think!) successfully made that psychological switch. That's been key for me and I know I'm there since when people ask me 'what do you eat?' or 'how do you live without pasta?' my initial thoughts are more along the lines of 'what are you on about?!' rather than 'how do I explain this weird diet to this person?'

Do you know what I am trying to say...?! Sorry if it's not clear
Yep...same here. I found that by just changing the way I eat, rather than finding replacements for all the goodies I used to eat, my mind seemed to accept this as a way of life rather than a 'diet'.
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Old 08-27-2014, 09:11 AM   #25
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Had some last night w/ Steak Chunks and 2 eggs (also a side a salad) and i love it. Def' absorbs the flavors and did not mind the texture at all. Also very filling that i have quite a bit left over for tonight.
There was a smell when i opened up the packaging so i followed the instructions of rinsing them in a colander with cold water for 5 minutes then blanch for 1-2 minutes before adding them to the frying pan of coconut oil and protein.

Last edited by kay9; 08-27-2014 at 09:16 AM..
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Old 08-27-2014, 09:56 AM   #26
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I think they taste fine and the texture is fine, too.
However, like some previous posters, I find I really don't need them in my diet.
At some point, for variety, I may indeed eat them again, but they are not on my regular shopping list. Pork rinds are like that for me. Once in a while is enough.
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Old 08-27-2014, 01:20 PM   #27
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The worst food I ever encountered in the 11 months on a low carb diet. Could not digest them. Since going low carb, I have gained a new appreciation for Kale, red cabbage, tofu, peppers, flax powder. Everything tastes great...
Those noodles were probably the one exception. Nice to know I wasn't the only one.
To those who like them, I commend you.
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Old 08-27-2014, 06:00 PM   #28
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I like the Pasta Zero Plus brand of shirataki



I prepare mine with a spicy red sauce with plenty of beef, italian sausage, leeks, onions, garlic, peppers, mushrooms, and hot sauce for some heat. all topped with parmesan and fresh (not dried) oregano, once plated.

while it's not traditional flour based pasta, i like it for what it is when I prepare it.
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Old 08-28-2014, 02:36 PM   #29
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i will try the microwave way of getting the moisture out - i also rinse very well, blot with paper towels, and dry fry. I like them with pesto sauce.
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Old 08-29-2014, 12:01 AM   #30
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I really like them with carbonara sauce.... And with any kind of nice creamy sauce actually, LOL!

My trick is to really dry cook them in a frying pan after rinsing: Add the noodles to a pan with no fat and heat on high and stir for about 2 to 5 minutes. Once dry enough, I add about a spoonful of sauce to the pan and stir vigorously to coat everything well, and to let the flavour infuse the noodles. Then onto a plate and add the sauce/topping. This works well for me.

ETA: I find that they really are a great addition to my Keto WOE. Especially on days where I need to watch my protein intake, I can still have some 'food' with a nice sauce to up my fat ratio for example.
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