Great article. I'm still looking (not very hard0 here in Vegas for some. We do have the 99 Ranch market. It's on the other side of town. Have to make a special trip.

On a similar option. Has anyone tried running peeled Zuchinni (sp) thru a mandolin and M/W in a covered container for a couple of minutes. Doesn't have the filling properties of the shirataki but is great as a pasta replacement. Pretty much neutral flavor and very low in carbs.

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Tom

I use a vegatable peeler to make strips of zucchini. Then blanch in hot water for 1 minute, rinse in cold water, drain and use to make a very filling zucchini carbonara.

You can get them online, too. I just called the company and they sell them at an asian food market, but it's 30 miles away.

Here's a recipe and in the recipe a link to an online merchant if anyone is interested:
http://www.hungry-girl.com/week/week...s.php?isid=468

CinWin -

I'm out in the Inland Empire but have passed by one of those Murakai places.

Shortie -

I'm glad you like them!

Yes, I've used the zucc for noodles before and it works very well. In fact, I did an article on that a while back.

Here's the link to the article

http://www.lowcarbeating.com/article...s%20and%20Tips

Here's my recipe for the zucchini pasta...

ZUCCHINI PASTA WITH CREAMY SHALLOT & BACON SAUCE

4-5 medium zucchini
1 cup cooked & chopped chicken (warm)
1/2 cup cooked & chopped bacon (warm)
1/2 cup grated parmesan
1/4 cup chopped shallots
2 tablespoons bacon grease (or lard)
2 tablespoons cold butter
1 cup heavy cream
1/2 teaspoon freshly grated nutmeg (fresh is so much better but use jar if that's all you have)
salt & pepper to taste

With a vegetable peeler, peel and discard all the green outer skin from the zucchini exposing the light flesh. Continuing with the vegetable peeler, begin "peeling" strips of zucchini from end to end, turning 1/4 turn each time. You want to be rotating the veggie after each "peel." You'll end up with a pile of long zucchini strips that kind of look like wide fettucini. Once they are all peeled into "noodles," arrange them in a thin layer on 2-3 plates and nuke for 3-4 minutes to soften. Press them between some paper towels to remove as much moisture as possible and set aside. (If you prefer a more al dente pasta, you can nuke them for only 1-2 minutes and the zucchini will end up being firmer with a slight crunch)

In a pan, saute shallots in bacon grease until lightly brown. Add cream and let simmer 5-7 minutes. It will reduce and thicken slightly. Be careful not to boil or it may separate. Add parmesan and stir for a minute to thicken further. Add chicken and bacon and taste. Add salt/pepper if needed/desired.

Lastly, add the butter and stir in completely. Just as the last of it is melting, add the "noodles" and begin tossing. Be sure to coat all the zucchini strands with sauce. Turn the flame off and sprinkle with nutmeg. Serve and add more parmesan as you like.

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Thanks for the recipe. I'll try that.
Inland Empire. I was just there couple weeks ago at a sports car meet. The meet was at Bonelli Park.
Still looking for an easy source for the Shirataki Noodles here in Vegas. Going to have to go to our Chinatown probably.

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Tom

Marcie, thanks for the recipe. By the way, if you take 3-4 peels from the same strip before rotating each time, you get a wider "noodle" each time. Admittedly, each strip is not the same width. However, I find the result very satisfactory.

I like the zucchini "noodles" I get from a rotary slicer. They are narrow, though; more like spaghetti than fettuccini noodles. But, it's fast - it takes just a minute to make a whole bowl of "noodles". The one I use looks like this:

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I have a Spirooli which makes those same kind of "noodles" - I use zucchini most of the time which we have dubbed "zoodles" - works great and they are really tasty, easy to find, and good for you too!

Char

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I'm sorry. Didn't mean to pull this thread away from topic.
Has anybody had more luck in finding outlets for the Shirataki Noodles?

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Tom

As I mentioned above, you can order them online. If you want to find a place in your area that may sell them you can contact the manufactorer @ http://www.house-foods.com/contact_us.html

I called them and they located an asian market in my area that carried them.

I have found them in a couple of asian markets. In fact, I just found a new place that has the plain Shirataki, not the green kind. I will be using it soon.

They are all around me, everywhere. I am in Tokyo now...actually!!!

I use them as a pasta sub, and they have little taste. I am fond of them really!

Gee thanks! Your lots of help
I thought that will the health benefits of these noodles I might find them in other than asian markets. The only ones on my side of town, closed down. :(
I will get over to Chinatown this weekend for sure. I sounds like there is a specific version I should be looking for as well.

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Tom

I'm looking for Marcie's recipe/guideline for using these noodles. It was on the home page of this web site for so long that it seems strange I can't find it now. I believe I may have it home in an issue of LowCarbEating. -- however I'm not sure I still have it. I just bought these noodles today and want to give them a try.

Was it rinse, boil, and then saute in some fat?

And what size is a regular bag?

Here's the link
http://www.lowcarbeating.com/article...ach.php?id=419
Happy noodling

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Tom