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Post by Lisa on Jan 29, 2010 21:56:23 GMT -5
Has Anyone tried these? And if so how did you like them. Where did you find them? Like a trader joes, or whole foods?
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Post by intrepidfox on Feb 8, 2010 12:08:23 GMT -5
I LOVE them--both the tofu shirataki and the regular (without tofu). Not the same as "real" pasta, but you can't beat few or even no calories and no carbs! Some people hate the texture, however, and they are pricey, so buy a small pack and see for yourself before buying lots. The tofu version are a little more palatable, but also have calories. They're all full of soluable fiber and very very filling.
I know Trader Joe's has them (Miracle Noodle are the calorie-free ones, and they are at many TJ's), and I also buy them at health food stores, Asian groceries, or buy them online. The bigger pieces, the "macaroni" and similar, have an odder, less pasta-like texture, but the "linguine" or "angel hair" kind are better, a little chewier and more rubbery than pasta but satisfying.
The liquid smells awful, so be sure to rinse very very well and dry them well with paper towels before adding to soup, broth, sauce, etc.
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Post by Lisa on Feb 8, 2010 13:50:18 GMT -5
Thanks I ended up getting the angel hair I found at our local grocery. I have not fixed them yet, but Im sure this week I will try them out.
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Post by Lisa on Feb 22, 2010 19:27:21 GMT -5
They are great!!! I made a Italian spinach and tomato casserole, and used them. My mom ate them and didn't know they were not pasta!!
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Post by intrepidfox on Feb 22, 2010 20:08:53 GMT -5
That reminds me to go make some!  glad you like them, they are lifesaving for me, when I'm craving pasta! |
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Post by filly on Feb 22, 2010 22:19:58 GMT -5
I also recommend Soba Noodles as well as they are buckwheat. VERY good and they pass under the fiance's radar of yuck as well! lol They don't have that funny texture that lots of other wheat noodles have. I'll have to check out the tofu noodles too. Sounds good!
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Post by intrepidfox on Feb 28, 2010 13:31:21 GMT -5
Filly, the tofu noodles have only 20 calories or so for a cup, and no carbs -- and regular shirataki noodles have almost no usable calories (they are all soluable fiber, made from an Asian root vegetable called konjac). They don't have much flavor on their own, so they want a strong sticky sauce, but for those of us who struggle with weight/insulin resistance they are a lifesaver.
I found Rachel Ray's recipe for sesame shirataki noodles and made them today. Even our hungry-man tofu-hating former graduate student from Georgia is eating them (I haven't told him they're low-cal).
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Post by diane on Feb 28, 2010 17:38:56 GMT -5
where can you find soba noodles ? we have a really big walmart, but thats about it
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Post by coyote on Feb 28, 2010 21:02:40 GMT -5
They are great!!! I made a Italian spinach and tomato casserole, and used them. My mom ate them and didn't know they were not pasta!! This sounds so good! Can you give the recipe? |
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Post by Lisa on Mar 1, 2010 16:44:01 GMT -5
Well I kinda made it up as I went. I am not a cook, but here is what I used
2- 8oz shirataki spaghetti. Rinse well, and microwaved for a minute
1 can cream of mushroom. I didn't add milk, just left it condensed.
2 cups spinach
1 can diced tomatoes w/ mild jalapenos
Mix together, and sprinkled a little oregano, and Parmesan cheese, and Italian seasoning on top. baked it @ 350 for about 25 minutes.
I like to throw whatever I have on hand, and see how it turns out.
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Post by coyote on Mar 1, 2010 23:46:51 GMT -5
Thanks! It sounds great. I hadn't heard of these noodles either and will be getting some this week to try.
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glad you like them, they are lifesaving for me, when I'm craving pasta!
