Thread: Zero Carb Zero Calorie Pasta Will Change Your Life !!

i have heard of these before.. but havent tried em... just remember they were expensive ... and 10 bucks for shipping... didnt know if i wanted to pop that much for something with no taste of its own..*L*

yeah, I guess if you don't have a sizeable asian population around you, you can't get them cheaply or conveniently. I don't blame you on the price. But if you can find them near you, it's worth the drive. they are really really good. The bag I used was about two good servings worth of noodles and red sauce for spaghetti, it was about 1.60 dollars as i recall. I could have used two bags for the dish. Still, 3-4 bucks for a noodle that good that i enjoy, it's worth it. good luck to find them cheaply !!

ted

Ted,
Did you check your blood glucose after eating these noodles?
If so, would you please share the results with us?

Thanks!

Shelley

I'm glad you liked them, if I'd known you sooner I would've sent you all the unopened ones I bought! LOL!!

I bought about $30 worth of them, just to make the shipping worthwhile. Turned out it wasn't - we tried one package of them and dumped the rest. They might be fine in some sukiyaki or something but I couldn't get past the very slippery texture with any other kind of sauce on them.

They also go by "yam noodle" in some Asian markets around here at least. I had bought them previously and didn't know it was the same critter, but didn't care for those either!

It's a good thing that we all have different tastes, eh?

Char

Sorry Shelley I went so long without abnormal readings, and my HbA1c's have been so low, and since I take no meds, I stopped pricking myself because I don't eat foods or quantities that make my sugar levels abnormal. On the website of the company they site lots of literature to suggest they actually lower the post prandial glucose and insulin levels compared to without them. I am a scientist at U. Texas and I've seen the literature regarding this stuff. It seems very good for diabetes, cholesterol, etc.

I would be surprised if any quantity of these affected blood glucose by raising it.

Ted

ted ... thanks.. i will keep an eye out for them in any asian store i might happen to stumble across..in the big CID ...
but unless i get the nod from a bunch of these forum regulars.. i wouldnt try em...
of course... even THAT is iffy... after all... they think MOCK DANISH is good..*LOL*

Charski, yes, I could see how the texture might be funny for some, but if anyone has had mung bean noodles or cellophane noodles, I think they're almost indistinguishable from those. We are all different, because I wasn't put off at all, in fact liked the texture. happy eating !!

ted

Thanks Ted.
Hummmm.....sounds like some reading up will be in order...LOL.
Welcome to LCE by the way!

Shelley

Originally Posted by heykim

but unless i get the nod from a bunch of these forum regulars.. i wouldnt try em...
of course... even THAT is iffy... after all... they think MOCK DANISH is good..*LOL*

:o and here I thought ~I~ was the only person who doesn't like Mock Danish.

Char, I wish you hadn't dumped them!

There is a real trick to using them like pasta but if you do it right, they work VERY WELL. You have to rinse them off and dry them before using. Otherwise, like you said, they are slimy.

I'm actually working on a set of articles for these noodles as we speak. DH and I have been using them for over a year and love them. I make alfredo, spaghetti, stir fry, etc.

Keep an eye out over the next couple of months for my tips regarding these noodles!

cool marcie... i will be really happy to see any info on em..
and teelbee.. check out my journal for my CRITIQUE of the infamous mock danish...*L*

I'll bet that those who dislike MD, have not used Char's "patented" method: nuke a bit, stir, nuke again for a little bit and then get it out before it's really firm.

I'm using "little bit" instead of actual times, because they vary depending on the wattage of the microwave.

Making it this way, you wind up with something a little more "cakey" around the edges and something moister in the middle. (Disclaimer: I do not fear salmonella. I eat soft boiled eggs with abandon and have made many a carbonara with Keto pasta. If you do, then this method should scare you. )

Hey, Kim. Am I right if I get the impression that you don't cook a lot? Not "as one" with one's gadgets? LOL! I know every trick and quirk of my microwave and the day it tells me that I can't lower the power is the day I take a sledge hammer to it and replace it's sorry ***.

*L*.. i do NOT cook unless i FEEL like it.. and i dont FEEL like it very often..*L*
as for the micro.. to be honest i am clueless.. i pressed the power button and expected to see it go from, low to medium to high.. as with OTHER micros i have had... but this one..(i am not joking) said it in WORDS that scrolled across ... YOU CANNOT CHANGE POWER AT THIS TIME.. i was as shocked as you to see that..
as for the danish... i think the deal is... i dont LIKE danish..*L* mock OR otherwise...
i dunno mag... i kinda like the micro.. when all i do is re heat coffee i guess HIGH power works JUUUUUUUUUUUUUUUUUST fine..*L*

resturaunts... take out... honeymoon cooking... daughter #1 cooking... i see no reason to kill the micro...
heh... in fact .. i have TWO of them... and if i ever get the urge to try the STIRRING method of mock danish.. i will pull the other one out and use it..
*L*