Just wondering after my last (first on this board) post, who has tried these noodles I like so much and what recipes you used and your impressions of the outcome. I know Char(ski) says she and her husband didn't like them.

Also some varieties are made with tofu, some with seaweed (they don't look good). The ones I have had fun with and really enjoy are white transluscent.

Ted

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190 pre LC
155 now
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I've seen them in Asian markets, Ted, but had never tried them. I thought that the nutritional info seemed bogus. Now that I've read more about the ingredients, I'm persuaded that it's correct, so they might be worth trying.

If I do, I'll be sure to report on my findings.

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Love 'em!

We use them for everything. Shrimp alfredo, meat sauce, asian style sauces, stir fry, etc. They work in soup as well.

Actually, I've been working on some recipes and next year plan on doing a several part articles series on these noodles. They are very versatile.

I don't care for the green ones with seaweed. I prefer the plain konjac (white) ones because I try to stay away from too many unfermented soy products but the shirataki (with tofu) taste fine. They are slightly higher carbs though.

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We used to eat the Asian clear noodles, long time passing. Is that what you mean? My Vietnamese aunt introduced us to them in the early 70's. I think they were called either cellophane noodles or yam threads - I can't quite recall.

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~~~Teelbee
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I'm coming to the conclusion that we have to be a little careful in terms here. When I do searches for yam noodles, I get products with various unidentified grains. When I do searches for glass noodles, cellophane noodles, etc. I get products that are made from mung beans. BTW, they should not be terribly carb unfriendly. I sprout mung beans and (the sprouts, at least) are not adverse to my BGL. A half cup of mung bean sprouts is only 2 gms of carbs, net.

I think one has to pay attention to the ingredients.

This is a sort of only-lightly-explored area for me.

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At the risk of repeating myself...


YUCK!!

There are precious few foods in this world that I intensely dislike and this was one of 'em!

Maybe just me (and DH) though. And yep, I DID rinse and dry them. We just thought they were plain nasty.

Different stuff for different folks is what makes this ol' world go 'round though so if you like 'em - you're welcome to my share! LOL!

Char

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Over the weekend I made a nice Thai curry from green curry paste I got at the same market with the Shiritaki's. I added the little round Thai squash and pieces of chicken breast and simmered with the noodles, which were rinsed well in a colander. It's very true, the noodles themselves impart no flavor, only a noodly texture. I don't know what happens when they're dried Char, but I haven't dried mine. Only rinsed.

Perhaps the drying made them taste funny?

I have uniformly liked them now in a tuna noodle casserole, hot and sour thai shrimp / fish soup, and cold salads.

Actually, I haven't found any application not satisfying, except that they're a bit pricey. 1.29 a bag, and most dishes take 3 bags. Cheap though, compared to the health consequences of normal pasta.

Ted

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190 pre LC
155 now
4 years, LC for life

I've used both the 'plain' white and the Tofu shirataki/konnyaku/konjac/'yam root' noodles, best dish hands down was a remake of sukiyaki with bean sprouts and thinly thinly sliced beef, etc. Delicious, even to my non-LC and persnickety partner.

caveats:
- rinse! the 'bag' water smells funny but the scent is GONE once cooked.
- don't overcook! generally only need heating through, so I add at the end, just before the bean sprouts and then 1 minute and the heat is off; all that fiber can toughen.
- re the fiber; watch your serving size...gastrointestinal effects can be quite, um, strong... also, I found one 98g bag to be more than plenty for VERY generous servings for two in the sukiyaki dish, and then they really do blend into the flavours of the dish as well...

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Jude

Jr. Entrepreneur and now, Culinary Arts student...(oh, for that 5th career change)

OK i dug up this thread after trying these noodles last night...let me explain its been 2 1./2 years since i have had "spagetti"........i really enjoyed these in place of pasta, covered with LC sauce and sprinkle cheese...it was satisfying and i am content. Next time i go to Los Angeles i will buy more then 1 bag. I confess....I have been a bad LC'er lately and i'm hoping to get back on track. I lost 60 lbs - then regained approx 18 of it and holding since Dec. Every time I lose a couple of pounds I splurge on somethiing not worth splurging on - and not pasta! I'm still trying to find out why I do this to myself.


Cindy

Glad you liked them! I can see where they wouldn't be for everyone's tastes.

I tried these a few month back and I didn't think they were that bad. Not great but covered with a strong tasting sauce they were pretty palatable (to me). I made a shrimp sauce which included chinese shrimp paste and real shrimp.

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WOW they do sound better with shrimp sauce & shrimp - that might be my next try with them after a trip to LA. Thanks Rob

I use them with curries or Indian food. They work well and taste fine.

This is the great thing about living in Japan,... shirataki is plentiful and CHEAP!!! I buy them in "knots" or bundles, instead of the long strands. I put it in my soups and use it as a pasta substitute. It really takes on the flavor of whatever I am cooking it with.

My packages say five "knots" are less than a gram of carb, and it's all fiber.

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Kelly
Highest recorded weight: 103.2kg/227.04lbs (03/15/08)
Current: 97kg/213.4lb-13.64
Goal:150
"Resensitizing myself to the urgency and severity of my weight problem is important in keeping myself motivated. I have to remind myself that my body will not tolerate this abuse forever." Jeannette Fulda, aka PastaQueen

I finally found some of these, they are also in knots. I tend to cut them up and I LOVE them just on their own with a bit of butter.

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DANDR

Starting weight: 196 lbs
Current weight: 149 lbs
Goal weight: 130 lbs

realllllly? just with butter? i DID see some in a healthfood store in alaska... but i didnt want to try em yet... still working my way past the LOOK of em *grin*...
where did you find them... and what brand or name were they under? or was it just a GENERIC thang?

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