Shirataki Noodles
 

Has anyone tried "Shirataki Noodles"? A friend told me about these, and I bought a package, last week. They were so good, I went back today, and bought five more packages. They are a little pricey...$1.79 a package (which is 1-2 servings). But, they are VERY good.

I love them with cheese sauce...I use Ragu Cheese Sauce in a jar. Today, I had "Chili Mac"...I put chili and cheese on top of it. They are already "cooked". They come "packaged wet"...just dump the package in a colandar and rinse them off, then microwave for about a minute.

I see that Jimmy Moore had a blog, about Shirataki Noodles

:clap:

http://i163.photobucket.com/albums/t.../shirataki.jpg

Melle, that sounds great.

Where did you find them?

I found them in the local grocery store. Believe me, this is a small town, so I was surprised, although this one store seems to carry more "healthy items".

They were in the dairy case, where the tofu items are.

I haven't tried these yet. I have seen them at the health food store.

I may give them a try once I find them.

Melle~ I like the noodles. I have these on the nights my guys want real spaghetti :) I like to coat in butter and add shrimp and what ever veggies I feel like :)

Yes, I've tried these, I couldn't believe that it only 40 calories and 6 carbs for the whole package and there Tatsy !

What are "Shirataki Noodles" made of?

Shirataki (shee-rah-TAH-kee) noodles are thin, low carb, chewy, and translucent traditional Japanese noodles. They are also sometimes called konnyaku noodles. Shirataki noodles are thinner than wheat noodles, do not break as easily, and have a different texture. They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates (sometimes even zero). They do not have much flavor by themselves, but absorb flavors well from other ingredients you can combine them with. Shirataki noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China.

Shirataki noodles are packaged "wet", that is, you purchase them pre-packaged in liquid, and they are ready-to-eat out of the package. You can prepare them by boiling them briefly or running them under hot water, then combining them with other dishes, or adding things like tofu, garlic, spinach, or soy sauce to enhance the flavor.

just be sure you rinse them well before heating to prepare. i like them with alfredo sauce, shrimp, brocolli, and garlic. i bet they'd be great with asian stir fry too, of course.

I would be interested in these if I could find them. The one thing I really miss is pasta. I checked at wal-mart but they did not have them.

I miss pasta too. Very interesting the things you learn on this website! :up:

[QUOTE=ShootingStar;10450602]Shirataki (shee-rah-TAH-kee) noodles are thin, low carb, chewy, and translucent traditional Japanese noodles. They are also sometimes called konnyaku noodles. Shirataki noodles are thinner "

Careful with the konnyaku ones....I bought a package and it has 26 grams of carbs.....

ETA-- i also started using the konyac powder to thicken, and found that using it in a teriyaki ginger style glaze works awesome, and when i refrigerate teh leftovers, the texture is even improved (they are a bit softer), but without extra moisture puddle, due to the thickening in the sauce.
I foudn out the first time i used the powder, do NOT understimate the thickening power, lol. Makes a fabulous glazey sauce for the noodles.
I dont have measurements, but next time i'll keep track--
sauce-
soy and water (possibly equal amounts)
lots of minced ginger
minced garlic
sesame hot chili oil
a teeni bit of konnyaku (sp) flour
(i took someone elses tip and premake a little container of the gel, and use it from there for nice smooth results. i have one of those braun handblenders and i use that to make the gel to ensure good mixing and no lumps)
let that thicken up and add it to your noodles in the pan after you've sizzled em a bit with a bit of sesame/chili oil.
top with a teeni bit of finely chopped peanuts, and a ton of minced cilantro.
also, if you add some good natural peanut butter, just enough to not add too many carbs, you have a nice peanut satay style dish. Also fabulous with some chicken breast thrown in there (any meat for that matter).

Josafen~I guess you freeze all the other bags? Just wondering if they can be frozen.

I love those Shirataki noodles. I make Miso soup w/veggies and lots of spices.

They cannot be frozen

Thx!
Yeah...found that out as I read some more about them.
Picked up my case of Noodles last Fri. @ the grocery. I have eaten 2 bags already. I used them in Veggie Marinara. I no longer have to crave Mucho Carbo Pasta thanks to these Shirataki Noodles!:D
Going to make a big pot of Asian chic-veggie soup today. I plan on using @ least another 2 bags if not more before the pot of soup is gone.

They have bags of these they look to be single serving to me in the refrigeration part of many grocery stores... If you're not looking for them you'd never know they were there. I found out by complete accident.

Just open, rinse, and pour onto your plate and top with whatever!

I top with my spaghetti/meat marinara. Prior to this I used spaghetti squash.

I've never tried these hopefully I can find them.

I've used these for a few years. My favorite recipe:
I boil them for around 2 minutes in water (or a little chicken stock if I'm feeling fancy). That's just to get the weird taste off of them. Then I drain them and dry them in a paper towel.

I put 2 Tblspoons of LC peanut butter in a saucepan with a little olive or sesame oil over medium heat and whisk until smooth, then add the noodles in. A great LC sesame noodle substitute. If I'm really motivated I'll toast some sesame seeds and put them on top.

I tried the noodles. They at first aren't bad. But soon after a few packages I started to feel weird after eating them. Almost nauseous. I think it has a sort of SLIMY after taste to them. I personally threw away an entire box, that's how dissatisfied I was.

i just finished having some. I really like them but stress the importance of preparation wih them. I don't care for using them in italian style dishes, they are really more suited to asian dishes. Today i concocted my favorite yet, a thai style curry. four prepped bags of noodles, patted dry. in wok, peanut oil, minced garlic, green onions. sautee on high and add noodles, sautee til heated through and remove any extra puddled water. set aside. in saucepan, one can coconut milk, a packet of taste of thai red curry paste, zest of one lime, lotsa grated ginger, a teaspoon prepared lemongrass, sweetener to taste, dash soy sauce, two dashes rice vinegar, vegetable gum thickener just a tad (optional) simmer for five minutes and add to noodles. toss in half cup of minced cilantro and quarter cup chopped peanuts. you can add a bit more soy or sweetener to taste. sorry i dont have measurements, next time i will pay more attention. it was really delicious- sweet and spicy with that slightly soapy aftertaste from the lime, cilantro and lemongrass.

Whoo...THat sounds really Nummy!http://bestsmileys.com/eating1/15.gif

noodles
 

Did you buy, the ones dry or wet? I noticed you said you threw out a entire box.

There are dry ones out thar? Didn't know that.
I buy the wet.

i love them i get mine at an asian international super markert here in nashville.
on 40 calories and 6 carbs and 1 gram of fat to the whole bag ,:cool:

These shirataki/tofu noddles, the ones that are packed wet, are they in a fishy smelling liquid....?
I bought miracle noodles and they are in the fishy smelling liquid, and even with rinsing, I'm having a hard time getting past the smell of fish when I use them.....
I would love to find one that doesn't have this smell.......
So what about the Tofu ones packed wet, or how do the dry ones compare...??

The smell is caused by the calcium carbonate (aka lime) that is used to get them to form into noodles. There aren't any without that smell, sorry. As for dry noodles, I doubt they exist as the only way I've ever seen konjac in dry form is in the flour and that is more like xantham gum.

the best way to get rid of the smell is to rinse in warm water and then microwave them on high for 1 minute.

This is great, thank you.:up: Now I can have "pasta" again.

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 :)