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Old 04-23-2013, 09:06 AM   #1
cchavez
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making spaghetti tonite: shirataki or kelp nooodles

I normally use spaghetti squash but want to try something new........so should I use shirataki or kelp noodles w/ my meat sauce?? Thanks.
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Old 04-23-2013, 09:08 AM   #2
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I'd use shirataki (it was good with my alfredo dish before!) but I've never tried the kelp noodles... I hear they've got a more crisp texture to them? Not sure how that would work in spaghetti unless they do soften up when you cook them a bit
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Old 04-23-2013, 09:14 AM   #3
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I don't like the kelp noodles because they are too crunchy, even if boiled for a long time. OTOH, my wife likes that.

My preference: Spaghetti squash.
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Old 04-23-2013, 10:01 AM   #4
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Neither are good with tomato or cream based sauces IMO. I would go with zoodles or spaghetti squash.
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Old 04-23-2013, 10:03 AM   #5
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Zoodles or you can very finely slice cabbage and micro-steam it until it's just softened and use that as a noodle base.
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Old 04-26-2013, 05:41 AM   #6
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One night I made spaghetti for my DH and figured I'd just eat something else. Well, I got really jealous and decided I wanted some also. Didn't have any squash or shirataki (except for rice) so I used French cut green beans . Not the best choice, but better than eating his pasta. The look on his face when he noticed I had green beans was priceless
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Old 04-26-2013, 06:07 AM   #7
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I LOVE kelp noodles!! But for spaghetti, I think Shirataki would work better, they're closer to the real thing texture wise. Make sense?
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Old 04-26-2013, 11:30 AM   #8
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I've found that shirataki work quite well with tomato sauces -- that's what's for dinner here tonight, as a matter of fact. Haven't yet tried them with a cream sauce, but looking forward to further experimentation!
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Old 04-26-2013, 04:59 PM   #9
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we're all over the place! I vote for a veggie here.

shirataki are good with cream sauces, but IMO not as good with tomato-y stuff....
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