So there's not really one main thread for shiratake noodles, and I have been eating them a lot and experimenting, and I thought it would be a good idea to just compile everything in one thread. Kind of like the glucomannan thread, but for the actual noodles. Here are some threads I've found that have been helpful to me:
So, lets talk Shiratake! Recipes, questions, you name it, let's talk about it here.:cool:
Shiratake Chicken Spaghetti:
Shiritake chicken spaghetti:
This is my favorite shiritake recipe so far.
1 bag shiritake (prepared)
1/4 cup diced tomato (in a can)
1/8 cup bella vita pasta sauce (or any sauce you like)
1tbsp parmesan cheese
1/2 shredded chicken breast
Makes 1 serving
Calories:201, Fat-6.5g Carbs-4 (sorry I don't do net carbs so I'm not sure on the counts of fiber in the tomato's and sauce)
Shiratake Shrimp Fajita Stir Fry:
1 bag prepared shiratake noodles
10 small cleaned shrimp
1/4 green bell pepper, sliced
5 slices white onion
1tbsp Mrs. Dash Southwest seasoning
1/8 cup diced tomato
Calories-35, Fat-0.3 Carbs-5.9g
those look awesome--I have tried any of the noodles yet but the pics may entice me to try and find some--where might I look?
You can get them on netrition, but if you search Konjac, you can get them from the first site that pops up for half the price of netrition.
I've only had the Angel Hair and I really like them.
Has anyone had any of the different shapes of Shiratake? Besides Angel Hair? I want to try a different shape but after my disasterous attempt at making home made noodles, I want to make sure a different shape will still have the same texture of the angel hair?
I found a bag of them at Meijer. But, the ones I got just said "Noodles." They are the same thing, just a different brand. They were in the section by the specialty flours. This is how I cooked them and they were pretty good.
1 bag shiritake, drained and rinsed well in collander
Marinade from Lindas Chicken Seoul - awesome recipe! Linda's Low Carb Menus & Recipes
After the noodles were rinsed and drained, I squeezed out all excess liquid. I mixed the marinade in a ziplock bag and put the noodles inside. Let the noodles marinate for 30 minutes in the fridge.
Poured them (marinade and all) in a frying pan and fried for about 10 minutes. Drained the liquid and fried for a few more minutes to dry them. Yum!
I made them as a side dish for my beef roast but next time I'm going to make them with the chicken seoul. It's a great recipe! I also forgot that I was going to add some chopped cabbage to the noodles and I think I'm going to try it next time.
Forgot to say these were the angel hair shape. It was the only kind they had at the store.
I went ahead and ordered a case of the angel hair and a variety case from Konjac. The Variety has 2 of I think every type in it.
Thanks for the legwork on the thread links:)
I stickied this :)
Thanks Dottie, that's what I was going for, Stickyyyyy!
I saw the tortilla ones and I would never, in a million years, disgrace tortillas and my love of them like this:laugh:
The variety pack I got has 2 of each kind of:
Konjac Angel Hair Pasta 2 bag
Konjac Rigatoni Pasta 2 bag
Konjac Fettuccine Pasta 2 bag
Konjac Spaghetti Pasta 2 bag
konjac Linguine Pasta 2 bag
konjac Thin Noodle 2 bag
Konjac Mini Pearl Pasta 2 bag
konjac Ditalini Pasta 2 bag
Konjac Tiny Pasta 2 bag
Konjac Penne Pasta 2 bag
Konjac Orzo Pasta 2 bag
Konjac Vegetarian Shrimp 2 bag
Wow, a centralized Shirataki thread. What a great idea!
Posted this several years ago. Hopefully still relevant. ;)
Konjac (Shirataki) Noodles 101
1. While there may be some debate here on the boards as to whether the noodles when first opened SMELL like fish, I don't believe anyone believes that after a rinsing they TASTE like fish, so you are safe there.
2. Shirataki noodles ARE Konjac noodles -- same name for the same thing. Konjac is the name of the root the noodles are made from. The distinction is that some shirataki noodles have yam added (the yam adds more of a softer, mushy "wheat" aspect to the noodles, IMO). The yam-addition ones you'll most likely find are a brand called House Foods Shirataki Noodles. These can be found in health and whole foods stores in the refrigerator section. The carry about 20 calories per serving, I believe.
PLAIN shirataki noodles have about 5 calories per serving and are much chewier and "resistant". These are sometimes located in Asian grocers, but your best bet for these is online: the Konjac Foods, Miracle Noodles, or JFC (cheaper) brands.
One of the benefits of the non-yam noodles, btw, is that they do not need refrigeration if unopened. That means that if you have to purchase online, you can buy in bulk and save some on shipping.
3. Now, where you'll find the biggest debate is how best to prep the noodles for cooking: some parboil, some briefly stirfry, etc.
I make a noodles with cheese sauce practically everyday for lunch and here is what I think is easiest: I rinse several bags/servings of the non-yam noodles at once in a colander and then cut them into smaller pieces -- the noodles are insanely long, LOL!. Since I am using the noodles in a "wet" environment (cheese sauce) I am not too concerned that they get absolutely dry at this point so I drain them in the colander for a bit, then transfer to a large ziploc bag. Squeeze out some more moisture from the bag and then store the noodles in the fridge -- they last fine for over a week this way and I just remove servings as needed so I do not have to rinse and cut them each day.
I think nuking the noodles makes them harder and chewier, so when I am ready to add them to my pre-made cheese sauce, I nuke the sauce separately, take a serving of noodles and sit them in a bowl of very hot water to take the fridge chill off, then shake them about in a metal sieve for draining. Then simply add them to the hot cheese sauce and I'm all set.
Word of caution -- not sure if this is true for the yam version, but the non-yam shirataki noodles CANNOT be frozen, so don't make massive amounts of something. Freezing the noodles leaches ALL the water from them and they wind up like rubber bands -- impossible to even chew.
Another tip: you can also use a salad spinner for the initial rinse/drain if your noodles are bigger than the holes in your particular spinner.
Konjac (Shirataki) Noodles 101 is now complete! :laugh:
Your recipes sound so good and those noodles are so good for you but the one time I bought some (very overpriced) from my grocer they were so weird....smelled kinda fishy :confused: and they didn't seem to want to soften up much when I cooked them so they were spongy and just gross. I would be willing to give them another go now that I've been reading more about them..... thanks for the post!
Tori-they do have a fishy smell when you open the package. I just open it away from my nose with kitchen scissors, dump it in my colander and rinse and try not to smell it. Once they are rinsed the fishy smell goes away.
I ordered two of Instant Shirataki Noodle Lunch Box - Spicy Szechuan Flavor. You aren't supposed to have to rinse the noodles or anything before you eat them, so we shall see I guess. I was already ordering some Diabetesweet from the big A so I thought I'de try them.
My son loves those for school. He likes the wasabi and abalone flavors but those are usually out of stock.
Cool thread. My local Henry's sells these and I buy the Angel Hair ones occasionally. I only like them in Asian recipes and stir fry's. They are great for bulking up your meal and I actually like the texture of these. Fabulous rice replacement. :D
Shiratake Chicken Noodle Soup
I just used what I had on hand because I wanted some soup. I used:
1/2 medium red onion
About 2.5 cups chopped celery
3 boneless, skinless chicken breast
1 box Rachel Ray chicken stock
Water to fill the pot
about 2tbsp garlic powder
A Generous amount of salt, to taste, it was probably at least 3-4 tbsp.
2 bags rinsed shiratake noodles
Makes 6 generous servings. Counts per serving:
Calories:162.3 Fat: 3.1g Carbs:3g Protein:26.9g
Ha. I never received them. I contacted the seller after two weeks and they said the shipment they got were expired and not good and it would be a few weeks before they got more. They said they would refund my money but have yet to do so. I would not try to order from them again. They are sold by asian grocers out of california i think
I recently tried the linguini shiratake noodles and I love them! I put them with great value alfredo sauce and they tasted like real alfredo noodles.
The spinach fettuchini ones ROCK!
1 bag of the fettuchini spinach (rinsed of course)
4 oz cream cheese
1/4 to 1/2 c parm cheese
1-2 Tbls lc milk
18 or so meatballs (I used the Wal-Mart brand, bake them first)
Throw everything in the pot and warm. Maybe next time some garlic and or red pepper flakes.
Gibbs: Where do you get the fettucini spinach noodles???
Skinny Noodles, Shirataki Noodles, Genki Healthly Diet Food, Shirataki or I found some cheaper today, but you have to by 24 at a time, Konjac Foods
That's odd, I sure didn't write all of what just posted for that first web-site! LOL
Pad Thai with Shirataki Noodles
I posted this previously but figured I would add it to the thread as well!
This is awesome! Even my husband the meat and potato guy who drinks 7 Pepsi a day says this is the best recipe I have ever done. Adapted from Chatelaine Magazine gluten free recipe. It does require a lot of prep work but I swear this is well worth it! As this requires a lot of steps and prep make the sauce the day before if you do not have time as well as chop the veggies and garnish. This is packed with protein and makes 8 good size servings so it is great for lunches as well as dinner. I tried to write this recipe less complicated but because it requires you to wok fry it needs all the ingredients cut, cubed, sliced, diced etc. all in little bowls beside the wok.
Once you get all the stuff beside the wok this only takes about 15 minutes to cook.
1/3 cup low carb ketchup I used the "Heinz" ketchup recipe from Linda Sue recipes (thank you Linda Sue!)
1/3 cup low sodium chicken broth
1/4 cup fish sauce
3 Tablespoons lime juice
1 teaspoon hot sauce or siraracha (Asian hot sauce)
2 teaspoons of sweetener to equal 2 teaspoons sugar - combine all set aside
Veggie Portion 1:
1 red pepper cleaned, deseeded and sliced fine
1 finely diced white cooking onion
4 garlic cloves minced
2 teaspoons minced ginger
combine the above veggies and if preparing the night before package together
Veggie Portion 2;
3 green onions sliced
3 cups bean sprouts
combine the above veggies and if preparing the night before package together
Next Protein portion - if preparing night before package each protein separately
6 ounces of firm tofu cubed
10 ounces of uncooked boneless chicken breast cubed
8 ounces of frozen large uncooked shrimp, thawed, deveined and peeled
2 scrambled eggs cooked in 1 teaspoon of oil
2- 7 ounces packages of shirataki noodles, drained and rinsed
1/2 cup cilantro leaves chopped
1/4 cup chopped roasted peanuts
Heat 1 teaspoon of oil in wok over medium high heat, cook shrimp about 1 minute until pink, remove and set aside. Add 1 more teaspoon of oil to wok and add chicken, cook until no longer pink stirring constantly for about 1 minute and 30 seconds, remove and set aside.
Add 1 more teaspoon of oil to wok and add Veggies 1. Cook two minutes. Stir in sauce and shirataki noodles and cook for one more minute. Add in scrambled eggs, chicken, shrimp, tofu and veggie portion 2, cook and stir for another minute until bean sprouts wilt about 1 minute. Remove from heat.
Serve garnishing with chopped peanuts and cilantro.
Here's the original, just replace the pasta. Sounds very good!
Cajun Seafood Pasta
• 1 package (16 ounces) angel hair pasta
• 2 tablespoons all-purpose flour
• 2 cups (16 ounces) Sour Cream
• 3 cups (12 ounces) shredded Monterey Jack cheese
• 2 tablespoons butter
• 1 package (8 ounces) imitation flaked crabmeat
• 1/8 teaspoon pepper
• 1 pound fresh or frozen bay scallops, thawed and drained
• 1 pound cooked medium shrimp, peeled and deveined
• Minced fresh parsley, optional
• Cook pasta according to package directions. Meanwhile, in a large saucepan, whisk flour and sour cream until smooth. Add cheese and butter; cook and stir over low heat until thickened. Remove from the heat; stir in crab and pepper. Set aside and keep warm.
• Place the scallops in a large saucepan with 1/2 in. of water. Cover and cook over medium heat for 5-7 minutes or just until opaque.
• Drain scallops; add to crab mixture. Add shrimp; cook and stir over low heat until shrimp turn pink. Drain pasta; toss with sauce. Sprinkle with parsley if desired. Yield: 8 servings.
Shiratake Pasta Salad
1 bag rigatoni shiratake
1 bag penne shiratake (both rinsed and pan dried and cooled)
4 Tbsp light Sour Cream
1 Tbsp Dijon Mustard
1 Tbsp Diced Red Onion
1.5 Chopped Celery Stalks
1 Drop EZ-Sweetz
Couple Grinds of Sea Salt
2-3 Tbsp Water (to thin sauce out to your liking)
Prepare and cool the pasta. While pasta is cooling, add all the other ingredients into a bowl and mix well. Add pasta and toss to coat. Refrigerate for at least 2 hours before serving.
Nutrition Info: Whole Recipe
Calories:120 Fat:6.9g Carbs:11.1g Fiber:1.47g Net Carbs:9.63g
Nutrition Info: Per 1/2 Recipe
Calories:60 Fat:3.45g Carbs:5.55g Fiber:0.735g Net Carbs:4.82g
I tasted it when I first mixed everything, and I used 1 bag of rigatoni, and 1 bag of penne shiratake, and the noodles have not the best texture. I love the angel hair and the linguini so far, but those two are like little rubber balls lol. I did put it in the fridge and let it sit overnight so I will see if it's any better today. The taste was fantastic. I think I may make it again with the angel hair pasta.
If you wanted the carbs lower, you could use mayo or regular sour cream. I used light because I'm trying to watch my calories at the time. You could also use green onions instead of red.
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