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Old 04-03-2013, 05:18 PM   #301
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The lime is added to make the noodles thermally stable, not as a preservative.
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Old 04-04-2013, 04:48 AM   #302
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I didn't mean to suggest the lime was a preservative. It's needed to cause the gelling process along with the heat.
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Old 04-04-2013, 07:49 AM   #303
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OK, so basically its pure water and the smell comes from the noodles themselves.

Why could it not be preserved in vacuum?

Last edited by Shirit; 04-04-2013 at 08:04 AM..
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Old 04-04-2013, 07:55 AM   #304
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It's pure water. The smell comes from the pickling lime that you add to make the noodles "able to be noodles" when you make them. If you want to make them and store them, just store them in the water you cook them in.
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Old 04-04-2013, 08:54 AM   #305
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They last a long time in the fridge.....just don't make more than you can eat in 10 days.
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Old 04-04-2013, 11:27 AM   #306
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This is what I made today. Broccoli and cheese soup, then I had an epiphany and was like THIS would be delicious on shirataki noodles..and so it was BORN!

Pure amazing!

Broccoli Soup:
Make approx 8 cups
6 c. broccoli (i used frozen)
1 8oz pkg of cream cheese
1 1/2 c. HWC
3/4 c. water
Cheese- i used a whole package of shredded but it's you preference
pepper to taste
4 bullion cubes

COOK broccoli first then put all ingredients into food processor (except bullion cubes and cheese) blend until smooth. Simmer on medium heat put in cheese and bullion cubes. Simmer until cheese melted. As it sits and cools off it will get thicker. SO DELICIOUS!
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Old 04-04-2013, 05:01 PM   #307
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Fozzie--I hope you weren't offended! I wasn't suggesting that you said lime was a preservative. My post was in response to the one prior to yours that was asking about a preservative
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Old 04-05-2013, 03:01 AM   #308
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Of course I'm not offended!! I've posted things that were misinterpreted........to often because of placement in the forum que or just unclear verbage on my part. I just want people to be successful with their noodle making. So many people want to make them and seem to struggle with what is now an easy every day chore. At 30 cents for 16oz. for materials this is one of the cheapest things I have on my menus. It amazes me how good most of the dishes taste also.
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Old 04-09-2013, 11:44 AM   #309
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I believe they are store in Just plain clean water. Tap water or filter pitcher water works just fine.
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Old 04-30-2013, 08:30 AM   #310
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Sooooooooooooo, guess who is the happiest shirataki queen in the land?????????? Me that's who!

I posted a while back that my Asian grocer stopped carrying the 14oz bags of noodles that I was getting for $1.99. I was so angry. I looked all over the store for them could never find them. All they had were the yam cakes in their place so I assumed they no longer sold them.

I went yesterday and saw a refrigerated case at the front that had different noodles and saw some won ton noodles that looked really good, just wanted to look and guess what was next to them? My shirataki noodles!!!!!!!!!!! I bought 10 bags lol. I'm so happy today. I made a huge "fried rice" stir fry last night with them using fresh shiitake mushrooms from the Asian store as well. I'll post a pic at lunch.
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Old 04-30-2013, 10:27 AM   #311
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I just can't even deal with how good lunch is right now. I added a bit of reduced sugar ketchup and more soy sauce for a sweet and tangy part and omg. I just can't take it lol. That will be supper for sure.
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Old 04-30-2013, 03:22 PM   #312
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Quote:
Originally Posted by MsWoods View Post
Sooooooooooooo, guess who is the happiest shirataki queen in the land?????????? Me that's who!

I posted a while back that my Asian grocer stopped carrying the 14oz bags of noodles that I was getting for $1.99. I was so angry. I looked all over the store for them could never find them. All they had were the yam cakes in their place so I assumed they no longer sold them.

I went yesterday and saw a refrigerated case at the front that had different noodles and saw some won ton noodles that looked really good, just wanted to look and guess what was next to them? My shirataki noodles!!!!!!!!!!! I bought 10 bags lol. I'm so happy today. I made a huge "fried rice" stir fry last night with them using fresh shiitake mushrooms from the Asian store as well. I'll post a pic at lunch.
When I found them at my local health food store, I was so excited that I almost hugged the guy. I totally understand!

Your dinner looks delish.

Last Friday night, I made Pad Thai using the noodles. It was utterly delicious!
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Old 05-02-2013, 10:18 AM   #313
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Well I was buying them before there and loving it and one day they just up and disappeared. I was such a sad panda. Turns out they moved them across the store and I just found them.

Anyhoo, no picture, odd little meal/snack.

Pan dried a whole bag of noodles and added 2 egg whites and let it cook into kind of a cake type deal. Put walden farms pancake syrup on it, so good! Takes care of that sweet craving for not hardly any calories. I need some cinnamon to add to it.
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Old 05-04-2013, 05:46 PM   #314
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I love these too. I just saw the Konjac brand now has them with oat fiber added - still 0 calories. I think I might try some.


Konjac Oat Noodles

Konjac Oat Noodles, is a patent pending new product from Konjac Foods. Konjac oat noodles have zero calories, and are made with Konjac fiber and oat fiber. Konjac fiber also contains glucomannan, which is a water soluble dietary fiber. The oat fiber ingredient is made in the USA , it is mainly a water insoluble dietary fiber. Konjac oat noodles come in a wet form and are pre-packaged in water.

Traditionally konjac noodles, also known as Shirataki noodles or Konnyaku in Japanese, have zero calories, are transparent and look similar to Chinese glass noodles, however the traditional konjac noodles have a rubbery texture and are sometimes unable to absorb all flavors.

Konjac Foods has been focusing on improving the texture of the noodles, while still maintaining its zero calories. As a result, we have found that by adding oat fiber (made in the USA) it is easier for the noodles to absorb more flavor and the texture is also less rubbery. The oat fiber was able to make the texture of the konjac noodles tamer. The only difference is that the color of these noodles are light brown (due to the oat fiber.)

How They Are Packaged:

Konjac noodles come wet and are packed in little water. You must rinse the konjac noodles with water and then they are ready to eat.

How the Konjac Oat Noodles Taste:

Konjac Oat Noodles don't have a real taste of their own. Although in some cases, when you first open the bag you will notice a slightly fishy odor, but this can be easily washed off. Simply drain and rinse the noodles with cold water and repeat, after a short period of boiling, do a quick rinse with hot water and the smell will be completely gone.

Konjac Oat Noodles are a unique type of pasta, made by blending the konjac fiber and oat fiber flour, and unlike regular pasta, it is calorie free.

When compared to the traditional Konjac Shirataki noodles, Konjac oat pasta looks more like regular noodles with a light brown color (due to the oat fiber), it can easily absorb flavors, and has a less rubbery texture. It's a USA patent pending new food by Konjac Foods.

Konjac Oat Noodles are calorie free, they are easy to cook, simply rinse and drain them, then you may add them to your favorite recipe, either cold or hot.

Made with oat fiber and Konjac (glucomannan) fiber, the Konjac oat noodles contains both soluble fiber Konjac glucomannan and insoluble fiber oat fiber. The oat fiber is zero calories and you can add Konjac oat noodles to your favorite recipes that normally call for pasta.
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Old 05-04-2013, 09:03 PM   #315
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Oh I'm definitely trying those!!
Thanks, Jen!
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Old 05-05-2013, 03:57 AM   #316
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guess I'm going to have to start working on this for home production.
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Old 05-05-2013, 06:06 AM   #317
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Buttoni made dumplings from oat flour and konyakku powder. Then some folks started rolling them flat, and making flat noodles, so we are halfway there. Check out the thread http://www.lowcarbfriends.com/bbs/lo...dumplings.html

I haven't had a chance to make and try this but I also haven't cooked in forever. I do like chicken and dumpling though, so I have my oat fiber ready.
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Old 05-05-2013, 09:37 AM   #318
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Si si I'm very intrigued. I've made buttonis dumplings. They are great. I'm going to have to try these noodles.
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Old 05-05-2013, 05:49 PM   #319
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I went ahead and bought some, so I will let you guys know how they taste when I eat them. hopefully I will get them sometime this week.
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Old 05-20-2013, 09:23 AM   #320
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K, miracle rice recipe:

9oz cooked boneless skinless chicken breast (yield after cooking)
1 cup Las Palmas Green Chile Enchilada Sauce
1tbsp garlic powder
Butter flavor cooking spray
5 bags Miracle Rice, rinsed, drained, prepared
salt & pepper

I cooked the MR in the butter spray, then added the other ingredients after all the water from the rice evaporated. I had already pre-cooked some chicken breast and diced them in 3oz portions, so I added 3 of those, to make 3 servings of the dish. I let it all cook together for quite a while, and I sprayed more of the butter cooking spray into it at the end. It was really really good. I melted some cheese on afterwards, but that is not in the counts.

3 servings, each at:
131 calories, 6.01g carbs, 1.6g fiber, 4.38g net carbs.

It is a huge portion. It would be really good with some sour cream but I didn't have any.



Disclaimer-I do not count shiritake noodles or miracle rice as any nutritional value in my counts ever, so there is additional fiber from that that is not included in those counts.
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Old 05-20-2013, 01:00 PM   #321
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I've been assuming that someone would figure out eventually how to cut the konnyaku flour with something to improve the texture. Would be nice if we're close!
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Old 05-21-2013, 08:39 AM   #322
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Homemade noodles have a texture that is very different than commercial varieties......that being said I just received 1000grams of oat fiber to start experimenting with. Noodles and other things........the dumplings sound good. I'd also like to come up with a chip like Doritos that would be no more than 100 cals for a big bag.
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Old 05-21-2013, 01:12 PM   #323
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Fozzie-

I don't know if you saw it or not, but a looong time ago I posted about reading somewhere on the internet that people slice up konnyaku blocks and make calorie free chips out of them. I've never done it, but I'd bet doing them with an oat fiber/konnyaku block would be pretty darned good.
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Old 05-22-2013, 03:08 AM   #324
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Thanks for the heads up.

I'm thinking of either molding gel into chip shapes or forming a thin sheet and cutting into shapes.
Then probably have to be baked....UGH! I'm a microwave kinda guy. I've found a site with faux doritos flavoring recipe will give it a try.

Last edited by fozzie99; 05-22-2013 at 03:12 AM..
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Old 05-22-2013, 08:34 AM   #325
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Thanks to all brave experimenters!
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Old 05-23-2013, 03:28 PM   #326
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I love the tofu shirataki. Yesterday I made a puttanesca sauce and it was wonderful on the linguini shirataki. When I did the fat fast I made an alfredo style sauce to put on it. I also love kelp noodles but every time I eat them I have a detox problem so I take it easy with them. To prepare the noodles I drain and rinse them in a colander. Put in a bowl and heat in the micro for two minutes. Drain them again and heat for an additional minute or two. Drain one last time if necessary.
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Old 05-27-2013, 04:51 AM   #327
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Just made My first batch of oat fiber/glucomanann noodles. Going to try them with stroganoff for breakfast!.......will let you know. Hey is there any interest in a booklet on noodle making and recipes?
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Old 05-27-2013, 05:21 AM   #328
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Quote:
Originally Posted by fozzie99 View Post
Just made My first batch of oat fiber/glucomanann noodles. Going to try them with stroganoff for breakfast!.......will let you know. Hey is there any interest in a booklet on noodle making and recipes?
I would be interested but it would have to come with an extruder!!
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Old 05-29-2013, 08:22 AM   #329
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Has anyone bought and used the triple-nozzle condiment squeeze bottle I linked to? I have to say "and used" because I actually bought one and haven't used it yet.
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Old 05-29-2013, 01:28 PM   #330
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In my experience noodles take quite a bit of pressure to extrude well unless you use a large hole and therefore thicker noodles. Just designed a new piston for my noodler that is easier to use. The oat fiber/gluc noodles are SORTA YELLOW and look almost like spagetti texture is like homemade noodles.......need to try them in a red sauce.....the ACID TEST.
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