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Old 11-09-2009, 02:56 PM   #31
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Originally Posted by Low-Carb Chicklady View Post
I love these....used them for a couple of years now.

For savory dishes, I boile them for three+ minutes with garlic....not a hint of fishy left, and perfect for asian and italian dishes
May I ask where you buy them?
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Old 11-09-2009, 03:04 PM   #32
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May I ask where you buy them?
I get them at Price Chopper in the produce/salad dressing area.
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Old 11-15-2009, 11:39 AM   #33
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I get mine @ Safeway in the Asian produce refrig area.

I rinse mine really well in hot water/colander, cut them in bite size pieces (w/scissors) and then season them up w/garlic chili paste, vinegar and basil and salt. Refrigerate in a tupperware container and then add to soups/sauces.
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Old 11-18-2009, 11:02 PM   #34
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Trader Joe's also. The trick to getting that taste out is rinsing them 3-4 times.
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Old 11-18-2009, 11:39 PM   #35
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Oh man! I can't wait to try these! I knew about them but I never knew where to look for them in the grocery store.
Can't wait for the store to open in the morning!
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Old 12-20-2009, 04:37 AM   #36
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I had the same experience that Kisha did. First package were pretty good if you can tolerate the slimy texture. Second package I couldn't stand. I rinsed them several times and still had to throw them out. They were expensive too. Thankfully we all have different tastes.
I thought they were made of tofu.
I am experimenting with using Carbalose flour to make my own egg noodles.
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Old 12-20-2009, 07:40 AM   #37
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I had the same experience that Kisha did. First package were pretty good if you can tolerate the slimy texture. Second package I couldn't stand. I rinsed them several times and still had to throw them out. They were expensive too. Thankfully we all have different tastes.
I thought they were made of tofu.
I am experimenting with using Carbalose flour to make my own egg noodles.
there are 2 types of these noodles, the regular which are white and the tofu based which are more beigish in colour. I can't stand the tofu ones but the regular kind are good.
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Old 01-13-2010, 02:01 PM   #38
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I just tried these today (I found them at a whole foods store for 2.50 a pkg) and made them with tilapia and alfredo and they were really good! kinda chewy but really didn't have a taste to them, I had the tofu angel hair ones and I guess like tofu they take on the flavors of the dish they are in.. anyway, they are only 2 net carbs for the entire pkg and it was worth it! I can't wait to experiment with lo mein, chicken noodle soup, spaghetti with meatballs and much more now! yay!
does anyone know how long they last in the fridge if unopened? I bought several pkgs and don't want them to go to waste, thanks!
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Old 01-13-2010, 02:46 PM   #39
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They last 6 months in the Frig. I keep mine in the back of the frig and double wrapped up in a zip/lock.
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Old 01-13-2010, 03:15 PM   #40
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thank you!!!
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Old 01-13-2010, 03:28 PM   #41
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If you purchased the "House Foods" brand, they have the expiration date stamped on them.
Try some cold sesame noodles with chicken while you're cooking
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Old 01-13-2010, 05:51 PM   #42
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thank you!!!
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Old 01-15-2010, 12:48 AM   #43
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i love them, as giving up pasta was the hardest bit for me!

i just had some the other night, i fryed chicken breast, garlic, onions, leeks, spinach, peppers with some pancetta cubes and butter, then added green pesto and tossed in the noodles. its perfect this way i can make wholegrain pasta for my boyfriend and this little white japanese noodles for myself, and all are happy

iam having some with bolognese today
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Old 01-16-2010, 09:26 PM   #44
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And...all are Happy!
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Old 02-03-2010, 01:37 PM   #45
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Shrimp Scampi on top of Shirataki Noodles:
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Old 02-03-2010, 01:48 PM   #46
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YUMMMM. Come cook for me!
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Old 02-06-2010, 05:57 PM   #47
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LC Chicklady, if you a Chopper Shopper then we are in the same region! Love that gas advantage! (Queensbury NY PC)

Have to chime in, I thought they were absolutely gross. Maybe will try again with the rinsing. They were just too soft, is there any way to get them al dente?
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Old 02-06-2010, 07:50 PM   #48
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I boil them for several minutes and they never soften up. Which kind do you use?

Im in CT

Last edited by Low-Carb Chicklady; 02-06-2010 at 07:51 PM..
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Old 02-07-2010, 01:51 PM   #49
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LOL we moved up here from Norwalk! What a mistake that was.

I can't remeber if it was the tofu or regular, they were so bad I almost hurled and had to spit them out
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Old 02-07-2010, 02:24 PM   #50
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The instructions on the House Foods brand noodles used to say to rinse and then boil 3 minutes and rinse and drain. I think they lost potential customers when they eliminated that boiling step. It removes all over the "ucky".
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Old 02-08-2010, 05:19 PM   #51
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will do THANKS!!!!!!!!!!
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Old 02-10-2010, 02:27 AM   #52
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I tried that, I like it. and it works! What a great deal right?!
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Old 02-26-2010, 01:00 PM   #53
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I live in Gallatin TN & have been searching for these noodles & cannot find them anywhere. I am willing to go to Nashville for them If I knew where they were sold. Thanks!!
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Old 02-26-2010, 01:07 PM   #54
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Hopefully some TN folks will answer, but if not, you can always put in a product request with your local grocer.
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Old 03-10-2010, 10:11 AM   #55
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You can always put in a product request with your local grocer.


I ordered some from my grocer and I ended up buying the whole case. They even gave me a discount. I never saw this brand before. Authentic Japanese noodles. No English on the bags.

Oh, I made that shrimp scampi w/them again last night. Used my last bags from that case I bought.

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Old 09-08-2010, 04:54 PM   #56
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I know this thread died but wanted to let people know that if you pulse these rinsed noodles a few times in a food processor, you make "rice". Im eating about a bag a day! Plus the soluble fiber is good for lowering cholesterol. Im trying to prove to my Dr that I do not need statins.
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Old 09-14-2010, 08:41 AM   #57
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I don't like their fishy taste, but I just tried kelp noodles which have no aftertaste to me! Yay!
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Old 12-09-2010, 12:50 PM   #58
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Quote:
Originally Posted by Low-Carb Chicklady View Post
I love these....used them for a couple of years now.

For savory dishes, I boile them for three+ minutes with garlic....not a hint of fishy left, and perfect for asian and italian dishes
Im gonna try this tonight the family wants spaghetti tonight
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Old 03-26-2012, 06:01 AM   #59
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I love these in so many things. I make my own $.40 for 16oz. and better texture. I could never afford to eat the store brand.
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Old 04-01-2012, 02:45 PM   #60
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I boil them for 30 mins, and it really makes a difference.
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