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#1 | |
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Senior LCF Member
Join Date: Apr 2008
Location: Branson, Missouri
Posts: 758
Gallery: Melle
WOE: Low Carb/Somorsize
Start Date: September 4, 2008
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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 Quote:
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#4 |
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Very Gabby LCF Member!!!
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I haven't tried these yet. I have seen them at the health food store.
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#6 |
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Senior LCF Member
Join Date: Mar 2008
Location: aurora, colorado for now!
Posts: 608
Gallery: sbaquera78
Stats: 139.5/125/125
WOE: Protein Power
Start Date: Feb 08
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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 ![]() |
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#8 |
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Senior LCF Member
Join Date: Sep 2006
Location: The South
Posts: 60
Gallery: SlowMovingWoman
Stats: Starting over at 210 Lbs
WOE: Lower Carb / Smart Carb
Start Date: Starting over November 12, 2009
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What are "Shirataki Noodles" made of?
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#9 |
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Junior LCF Member
Join Date: Dec 2007
Location: Utah
Posts: 9
Gallery: ShootingStar
Stats: 235/215/195 5'9"
WOE: Life Without Bread
Start Date: 8.15.09
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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.
__________________
*Kim* I have MS and T2 diabetes |
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#10 |
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Senior LCF Member
Join Date: Apr 2005
Location: Michigan
Posts: 79
Gallery: gypsyangela
Stats: 243/222/Onederland!
WOE: Protein Power
Start Date: Latest start...1/3/08
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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.
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#13 |
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Senior LCF Member
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[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..... |
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#14 |
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Junior LCF Member
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since i found shirataki noodles a couple months ago, i've been on a quest to find the best deal. I personally prefer the straight up shirataki to the house brand, because of texture, and the lower cal/carb count. BUT, i dont use them for italian style dishes, in which the house are probably more suited for. I make asian fusion style stuff with em, and i gotta say that shirataki noodles are my best friend. I just ordered a bunch. i think thats the best deal i have found, (jfc, iki) even including shipping, which was a flat rate.
So, for 60 16oz packages, it was 149.86 total. that ends up being 2.49 each (or 1.25 for 8oz which is what most packages come in), and thats not even counting the two jars of ginger i had in there, which were like 3 bucks each. so thats a pretty good deal, and i eat these a LOT now so i'll likely be ordering exclusively from them :-) |
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#15 |
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Junior LCF Member
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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). Last edited by josafeen; 08-15-2008 at 01:35 PM.. |
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#16 |
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Blabbermouth!!!
Join Date: Apr 2004
Location: In the Mountains of Northern Ca.
Posts: 5,328
Gallery: Rbenz
WOE: Trying to resist anything white.
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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. Last edited by Rbenz; 05-28-2009 at 09:05 PM.. |
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#18 |
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Blabbermouth!!!
Join Date: Apr 2004
Location: In the Mountains of Northern Ca.
Posts: 5,328
Gallery: Rbenz
WOE: Trying to resist anything white.
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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! ![]() 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. |
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#19 |
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Junior LCF Member
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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. |
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#21 |
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Junior LCF Member
Join Date: Sep 2008
Location: Syosset, NY
Posts: 3
Gallery: RDBhan
Stats: 198/183/170
WOE: Protein Power
Start Date: June 2001, restart May 2008
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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. |
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#22 |
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Senior LCF Member
Join Date: Aug 2009
Location: Boise, Idaho
Posts: 86
Gallery: Kisha
Stats: target is less than 190
WOE: Low Carb
Start Date: 10/4/09
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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.
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#23 |
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Junior LCF Member
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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.
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#25 |
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Junior LCF Member
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noodles
Did you buy, the ones dry or wet? I noticed you said you threw out a entire box.
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#27 | |
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Junior LCF Member
Join Date: Nov 2009
Location: nashville tennessee
Posts: 21
Gallery: hiker1958
WOE: just trying to stay fit and manage my diabetes
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Quote:
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 , ![]() |
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#28 |
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Junior LCF Member
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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...?? |
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#29 | |
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Junior LCF Member
Join Date: Mar 2008
Location: Vancouver, BC
Posts: 31
Gallery: maile
Stats: 165/159/140 5'7"
WOE: Eades 6WC/ PPLP
Start Date: Oct 2009
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Quote:
the best way to get rid of the smell is to rinse in warm water and then microwave them on high for 1 minute. |
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#30 |
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Senior LCF Member
Join Date: Feb 2009
Location: North Texas
Posts: 869
Blog Entries: 4
Gallery: Eliza_Jazz
Stats: frustrated/hopeful/there
WOE: CALP
Start Date: 02-16-09
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This is great, thank you.
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