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Old 02-28-2013, 09:02 AM   #241
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Originally Posted by killacam2 View Post
Quick question. These are the noodles I buy...



On the back, the english printed sticker says the noodles are about 50kcal per packet. This makes no sense to me as the only ingredients listed are Water, Konnyaku and Calcium Hydroxide.

Should I count these as 50kcal?
I searched around a little bit for this (previously unknown to me but now I'm glad you posted this) noodle. I saw 6kcal per 100g.
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Old 02-28-2013, 09:23 AM   #242
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Originally Posted by JMCM1 View Post
I searched around a little bit for this (previously unknown to me but now I'm glad you posted this) noodle. I saw 6kcal per 100g.
Hey!

Well thats great news haha. I've been counting at ~50kCal per packet rather than the ~16kCal it would be going by your values.

Where did you see that value? It definitely seems more in line with the values for similar noodles, such as the Miracle brand and other chinese brands. 50kCal seems more appropriate for the tofu/shirataki noodles (which these definitely aren't, as I've had both).
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Old 02-28-2013, 11:07 AM   #243
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Well.... it might not be the most reliable source. But it sure looked good!

shakespear-w.com? Google "konnyaku" it and you will get lots of hits for nutrition information.
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Old 03-01-2013, 02:10 PM   #244
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Judy-your new avi is lovely! You look absolutely gorg!
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Old 03-01-2013, 06:01 PM   #245
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HA HA! Well if you put enough vaseline on the lens and shoot through heavy gauze - anything can happen!!
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Old 03-13-2013, 03:31 PM   #246
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Yup! I use the beef flavor. I remember there being a discussion about carbs in the packet awhile back and I think the consensus was it was probably very little. I think calorie wise it's probably also very little, but I have no idea it's never stalled me or knocked me out of ketosis.
After reading this post, I went digging in the top file drawer at work. I found a small box full of "saved" seasoning packets but they could be up to 3 years old and have endured through atleast 1 Palm Springs (up to 115 degrees) summer. Would they be safe to use? My son-in-law and daughter love Ramen but don't use the packets, I could use them if they would remember to save them for me. I don't want to buy a lot of Ramen to to get the seasoning packets.
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Old 03-13-2013, 03:42 PM   #247
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"safe" - probably (could boil them before adding anything else).

I had some envelopes of seasonings/dressings I'd kept too long in a cabinet, even in an air-conditioned home, and when I opened them they were rancid. I hate throwing away food...
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Old 03-13-2013, 04:30 PM   #248
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"safe" - probably (could boil them before adding anything else).

I had some envelopes of seasonings/dressings I'd kept too long in a cabinet, even in an air-conditioned home, and when I opened them they were rancid. I hate throwing away food...
Thanks, I think I'll toss them and just ask the kids to save me some. I've also heard that crushing up a bullion cube is about the same thing.
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Old 03-15-2013, 08:41 PM   #249
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If it has oil in it, then it might be rancid with heat. But I think those ramen packet seasonings are mostly salt aren't they? Boullion cubes are the same thing but more generic in flavor. I'd love for those companies to put out boullions in the flavors that their ramen packets come in!
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Old 03-16-2013, 05:29 AM   #250
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MetQa I feel the same way.......I just love the ramen flavor packets it's almost worth it to buy the ramen on sale and ditch the noodles! A couple of years ago I did a really exstensive search to try and find either a recipe or a supplier but to no avail. Maybe a good project would be to develope a recipe for the seasoning packet. I know just noodles (shiritaki) with seasoning and I would be good to go!
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Old 03-19-2013, 10:38 PM   #251
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Quote:
Originally Posted by fozzie99 View Post
MetQa I feel the same way.......I just love the ramen flavor packets it's almost worth it to buy the ramen on sale and ditch the noodles! A couple of years ago I did a really exstensive search to try and find either a recipe or a supplier but to no avail. Maybe a good project would be to develope a recipe for the seasoning packet. I know just noodles (shiritaki) with seasoning and I would be good to go!
I totally agree! there is something about the intensity of the ramen packets that gets it "just right". plain bouillion cubes don't seem to have the depth of flavor or intensity without getting too salty. Miso helps. Also Dales' Liquid Steak Seasoning is a good intense flavor for a beef or pork style dish.
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Old 03-20-2013, 04:28 AM   #252
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I just bought some HonDashi powder and Colemann's mustard to try and make up some "fake Ahi sashimi" from gluc powder(konnyaku block) with soy/mustard dipping sauce. Got hooked on it in Hawaii (the real stuff)....but at $60 a pound shipped it's just outta my league. I'm gonna look for the Dales (I'm not in love with miso). I've found a couple of recipes online for "mock ramen spice" I think I'm going to try to make my own "base" and add Beef, Chicken, Pork, or Dashi for the main flavor.

Last edited by fozzie99; 03-20-2013 at 04:32 AM..
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Old 03-20-2013, 06:06 AM   #253
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Fozzie-

A vegan cookbook I have uses konnyaku slices as a squid sub, too. I'll check on the dipping sauce with it.

Re: the ramen packets.....the closest I've found are packets of hot pot seasoning. I get mine at little Asian stores in the International District. I've only ever found them at little mom n pop type places, not the larger stores. It's just the seasoning, no noodles, in a fairly large packet. I've got a bunch of different flavors, currently using a vegetarian seafood flavor.....and no MSG!
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Old 03-20-2013, 08:01 AM   #254
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I'm gonna look that up! A lot of "hot pot" soups use dashi as the base. I'm going to look for the squid substitute also.
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Old 03-20-2013, 11:55 AM   #255
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Hi, I'm new here. My name is Rosemary and I found this forum following a Shirataki noodle link. Over the past 2 years I've lost 122 lbs eating low carb and now I've reached my "size" goal and I'm starting to expand the variety of the food I eat. Still low carb though. Does anyone know if the Konjac brand makes Shirataki rice? I'd like to try it and I can't find it in any stores. Also, I "cut and pasted" the Cheesy Rice Bake recipe from this thread and the only thing that pasted was the 2 pics. Could one of you re-direct me to the recipe so I can try again?
As an aside but non-topic question about homemade mayo. I understand that if you add some whey from drained yogurt to the mayo and let it sit on the counter for several hours it will extend it's "shelf life". I only get, what I think is whey, from what rises to the top of the carton of sour cream. Does anyone know if this is whey and will it work as well as the whey from yogurt. I don't eat much yogurt because of the high sugar.
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Old 03-20-2013, 12:08 PM   #256
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Konjac brand does make rice. They make rize or "orzo" shape, I've used "orzo" as rice. You just have to search "konjac" then go to their site and order the different shapes.

Quoting myself for the cheesy rice bake cuz it's my recipe lol:

Ingredients:
2 bags rinsed Miracle Rice
1/2 cup Ragu Double Cheese sauce
1 large egg
6tbsp grated parmesan cheese
3tbsp "I can't believe it's not butter" (yeah yeah I know, i haven't used this stuff in 3 years, but I'm trying to reduce calories for a bit)
2tsp yellow mustard
2tsp franks hot sauce
1tsp garlic powder
1tsp salt
1tsp pepper

Put the rinsed rice in a dry hot pan and let the liquid cook out. Add garlic powder to rice and mix well. While the rice is drying out, in a bowl mix cheese sauce, mustard, hot sauce, egg, salt & pepper, and half the parmesan cheese. I used a small loaf pan to bake it in. Add half the rice in the baking dish, then half the cheese, then the rest of the rice and rest of the cheese. Mix everything very well. Add the "i can't believe it's not butter" in dabs across the top, and cover with the remaining parmesan cheese. Bake @350* for about 20 minutes.

Makes 4 pretty good size servings@
136 calories/11.76g fat/2.74g carbs/.2g fiber/2.55g net carbs

Or if you are hungry and want to use it as a main dish, you could get 2 huge servings@
272 calories/23.52g fat/5.48g carbs/.4g fiber/5.1g net carbs

This was an experiment, so I think I could leave out the egg and "I can't believe it's not butter" and it would come out the same. Reducing the calories to 84 per 4 servings and the carbs to 2.65g.
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Old 03-20-2013, 12:22 PM   #257
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Thanks so much, I'll re-cut and paste onto the pics.
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Old 03-20-2013, 02:55 PM   #258
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I just had a quick yummy snack.

1 pouch Starkist light tuna
1tbsp Hellmans light mayo
1tbsp dill relish
1 package rinsed and dried (I didn't pan dry them I towel dried them)
Salt and pepper to taste

Mixed it all up and either I'm really hungry or it's delicious lol.

120 cals, 3g carb

Last edited by MsWoods; 03-20-2013 at 02:57 PM..
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Old 03-22-2013, 02:01 AM   #259
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Hi!! So I just hopped on the Shirataki wagon. I tried them today and absolutely fell in love. Here is how I explained the texture, if you have ever over cooked Top Ramen noodles (the microwavable kind, 25 cent a package) this is what the texture is like. Here's what I thought was cool, i LOVE over cooked Ramen noodles. That's the only way I would eat them as I child so this was perfect.

MsWoods you have SO many tasty recipes here, and I tried one of them today as my intro to the noodles and I got a raving review from my tastebuds and my mother who is also doing LC.

My concern is though, have you seen any fluctuation in your weight loss when eating these? I know they are 0 across the board here with 0 net carbs, but I'm just curious.

Also, thanks for recommending the Konjac site. MUCH cheaper in bulk there than anywhere else I've seen. I just ordered 10 pkgs for the price of 24 on the Konjac site. I wish I would've known about that first. Oh well, when I'm due for some more than I will go there. Thanks hun!
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Old 03-22-2013, 03:26 AM   #260
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If you use a lot of noodles consider homemade. 35 CENTS for 16 oz. and better texture.
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Old 03-22-2013, 09:35 AM   #261
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Hi!! So I just hopped on the Shirataki wagon. I tried them today and absolutely fell in love. Here is how I explained the texture, if you have ever over cooked Top Ramen noodles (the microwavable kind, 25 cent a package) this is what the texture is like. Here's what I thought was cool, i LOVE over cooked Ramen noodles. That's the only way I would eat them as I child so this was perfect.

MsWoods you have SO many tasty recipes here, and I tried one of them today as my intro to the noodles and I got a raving review from my tastebuds and my mother who is also doing LC.

My concern is though, have you seen any fluctuation in your weight loss when eating these? I know they are 0 across the board here with 0 net carbs, but I'm just curious.

Also, thanks for recommending the Konjac site. MUCH cheaper in bulk there than anywhere else I've seen. I just ordered 10 pkgs for the price of 24 on the Konjac site. I wish I would've known about that first. Oh well, when I'm due for some more than I will go there. Thanks hun!
I'm so glad you love them Jaz! I always love when someone gets excited about these things as I do.

Yes, I do see a fluctuation in my weight loss when I eat them. It fluctuates downward lol. I truly lose so much faster when I eat them. I have and always will count them as 0 everything.

I need to go on Konjac's site myself and order some.

Fozzie I've repeatedly tried making the noodles myself and I just cannot get them to come out right so I'm not even trying anymore lol. I just rather buy them. Unless you want to come to my house and show me?
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Old 03-22-2013, 10:21 AM   #262
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Thats good to hear!! I like downward Thank you for telling me this, this makes me more excited about the fact I ordered them
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Old 03-22-2013, 01:16 PM   #263
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Just a little far for an afternoon drive! I know what you mean.......almost all the articles on line about making noodles are not very workable. I spent a lot of effort to develop a good method that works.
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Old 03-22-2013, 02:28 PM   #264
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J I know what you mean.......almost all the articles on line about making noodles are not very workable. I spent a lot of effort to develop a good method that works.
Will you share it with us?
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Old 03-22-2013, 05:22 PM   #265
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Rosemary-Fozzie has explained in great detail earlier in the thread
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Old 03-22-2013, 05:23 PM   #266
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Rosemary-Fozzie has explained in great detail earlier in the thread
Thanks, I'll go looking.
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Old 03-23-2013, 12:57 PM   #267
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Didn't someone use a condiments container to make the noodles. the one for ketchup and mustard with the pointy tip. I saw some in Dollar Tree yesterday and instantly though "noodles" LOL. ?Seems like it'd take a long time to empty the whole bottle before it gelled to hard, but I can imagine it working.
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Old 03-23-2013, 01:19 PM   #268
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Didn't someone use a condiments container to make the noodles. the one for ketchup and mustard with the pointy tip. I saw some in Dollar Tree yesterday and instantly though "noodles" LOL. ?Seems like it'd take a long time to empty the whole bottle before it gelled to hard, but I can imagine it working.
Yes someone did, and I think Fozzie even bought one and liked it.
I bought one and of course haven't tried it yet.
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Old 03-23-2013, 04:01 PM   #269
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I haven't tried the condiment container.....but I like the idea....if it will stand the pressure. If you use a small hole the pressure might blow the top off. I know that with my noodler if the gel is to stiff or holes to small you can "blow" the die out.
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Old 03-23-2013, 04:54 PM   #270
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Oh heck! I thought you had tried it.
I guess that leaves it to me....

I do know somebody tried it, though.
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