Shirataki Noodles

3 PAGES
1 | 2 | 3
previous topic · next topic
CJT1217

Joined: Sep 11
Posts: 224

      quote  
Posted: 30 May 2012, 21:51
Has anyone tried using Shirataki Noodles as a noodle substitute in anything? I've read they are low net carb, low fat, and low calories. Sounds like it would be an excellent addition to my diet calendar!

Stay the course, stay on point, stay motivated, dedicated, and you won't be stopped. Discipline. Perseverance. Focus. Dig deep and you will be victorious.
JessWhatINee...

Joined: Jan 12
Posts: 273

      quote  
Posted: 30 May 2012, 23:31
no but i've been curious. HungryGirl.com talks about them. Another good low-cal pasta sub I HAVE used is spaghetti squash. I've done it up both warm with pasta sauce, and in a cold summer pasta salad kinda dish with olive oil, peppers, onions, pepperoni, olives etc.
ObvSlplss

Joined: May 12
Posts: 9

      quote  
Posted: 31 May 2012, 01:38
Nope, but I really want to since I've cut out all noodles from my diet atm. I just can't find them on sale anywhere.
paperiniko

Joined: Jul 11
Posts: 343

      quote  
Posted: 31 May 2012, 02:04
i have and they are good for oriental style stir fries, they have a lot of fiber and are tasteless but absorb the sauce taste.
They are not a substitute for pasta because taste and texture are not anywhere near it, and in any case I think that pasta especially the whole wheat one is a great food for a calorie controlled diet ie filling, nutritious and satisfying
Sk1nnyfuture

Joined: Feb 11
Posts: 530

      quote  
Posted: 31 May 2012, 02:54
I have tried them ... They are gross. The smell yuk! (you have to rinse and rinse them to get rid of it. I hated the texture - a bit slimy like eating a dish of worms. They say they "fill" you up - I didn't find that at all. I tried them in stir frys - but quite honestly I would prefer to replace "proper" noodles with finely sliced cabbage and eat them 'al dente'. They are also outrageously expensive.

" Success is what you make it, there's no better time to make a change than the present."

"Wherever you go, no matter what the weather, always bring your own sunshine. "
GreytMuse

Joined: May 12
Posts: 2

      quote  
Posted: 31 May 2012, 08:10
I'll stand up for shiratake. Smile They add some "bulk" to dishes, and make my low carb life a bit tastier! As Skinnyfuture said, you do need to rinse them to remove the liquid they come in. I don't find the texture to be that bad, but it is different from pasta, so adjust your expectations!
NCNOLE

Joined: Feb 11
Posts: 1,218

      quote  
Posted: 31 May 2012, 08:32
I am not a big pasta eater, never have been. I have bought shirataki noodles and feel they are comparable to pasta - they do have an order, so you need to rinse them. I've had them mixed with laughing cow cheese and herbs which is pretty tasty. I cut out cheese recently, so now I occasionally have them with tomato sauce or cacciatore. Overall, I think they are a good low calorie, low carb substitute for pasta. They are a little chewing, but it's probably worth it if you are a pasta lover. Kind of like getting used to diet soda or low fat cheese.
CJT1217

Joined: Sep 11
Posts: 224

      quote  
Posted: 31 May 2012, 09:28
Nice to hear all the different opinions! It sounds like I'll have to track this stuff down and try it a few different ways. Because boy oh boy do I miss pasta and chow mein.... I hear there's a pretty low carb spring roll wrapper out there as well which would be perfect for lumpia (basically filipino mini meat eggrolls).

Stay the course, stay on point, stay motivated, dedicated, and you won't be stopped. Discipline. Perseverance. Focus. Dig deep and you will be victorious.
JessWhatINee...

Joined: Jan 12
Posts: 273

      quote  
Posted: 31 May 2012, 09:49
Sk1nny the cabbage for pasta swap would totally work for me! thanks. I love cabbage. It's cheap. And I guess, in a way I've kinda done it - like using shredded cabbage to bulk up casseroles and stirfry.
thynes

Joined: Mar 11
Posts: 216

      quote  
Posted: 31 May 2012, 09:54
I have had some success using them. I prefer the angel hair version (not so squishy. Alot of it is in the prep. The more you do the better they turn out. I rinse them and then place them in water in the microwave for 3 min. Take them out and "squish" as much water as I can out between paper towels. Then I cook them in a non stick fry pan or wok for quite a while to get more moisture out. They are totally tasteless but take on flavors well. The drier you get them the more taste they absorb. They do work best in asian dishes. I tried hungry girls tuna casserole thing and that was pretty bad lol! I'll stick to asian. I have a mean chicken and spicy peanut sauce recipe that I love and use that PB2 in.
Doing with pasta sauces takes getting used to and I prefer spaghetti squash but use the Shiritaki at times.
The cabbage idea is good too. I've also made the zuchinni noodles that are on here and they were really yummy (with pasta sauce too)!!! Can't wait for local produce season in upstate ny!
CJT1217

Joined: Sep 11
Posts: 224

      quote  
Posted: 31 May 2012, 10:04
Shirataki, cabbage, speghetti squash...sounds like I have a lot of experimenting to do! >Smile What's the spaghetti squash stuff? Is it premade or do I have to cut up some squash or something?

Stay the course, stay on point, stay motivated, dedicated, and you won't be stopped. Discipline. Perseverance. Focus. Dig deep and you will be victorious.
MillaLite

Joined: Feb 08
Posts: 148

      quote  
Posted: 31 May 2012, 10:10
You make "faux" spaghetti from zucchini squash. Just shred zucchini length wise using a large hole cheese grater down to the seedy center of the squash, and viola! Fake noodles! Some people shred with skin, some people remove skin with potato peeler. More nutrition if you leave skin on. Oh, and google zucchini spaghetti if you need more info. Happy eats! Wink
** You can’t solve a problem with the same mind that created it. –Albert Einstein **
CJT1217

Joined: Sep 11
Posts: 224

      quote  
Posted: 31 May 2012, 10:16
Ohhh! ok! I tried that once (unfortunately without a a proper cheese grater so it took some time) and it did taste pretty good. I'll try that out again. How was the sliced cabbage pasta dish idea?

Stay the course, stay on point, stay motivated, dedicated, and you won't be stopped. Discipline. Perseverance. Focus. Dig deep and you will be victorious.
thynes

Joined: Mar 11
Posts: 216

      quote  
Posted: 31 May 2012, 10:17
Spaghetti squash is a big yellow squash in the market. Just cut it in half lengthwise and bake in the oven. When it's done you run a fork through it and it shreds to look just like spaghetti. I like it with just some parm cheese and maybe other veggies. Key is to NOT over cook it.
http://lowcarbdiets.about.com/od/cooking/a/spagsquash.htm
CJT1217

Joined: Sep 11
Posts: 224

      quote  
Posted: 31 May 2012, 10:21
I have yet to master this "not over-cooking" idea. haha! Thanks for the link!

Stay the course, stay on point, stay motivated, dedicated, and you won't be stopped. Discipline. Perseverance. Focus. Dig deep and you will be victorious.
thynes

Joined: Mar 11
Posts: 216

      quote  
Posted: 31 May 2012, 10:23
Yeah, well it's still yummy but not "pasta"ish lol. I have faith in you! Haven't had it in a while.... think I'll buy a squash today lol
JessWhatINee...

Joined: Jan 12
Posts: 273

      quote  
Posted: 31 May 2012, 10:30
the first time i made spaghetti squash i was amazed. i didn't realize it would be so easy, that it would naturally form into spaghetti-like long threads like that. no grating required!
MillaLite

Joined: Feb 08
Posts: 148

      quote  
Posted: 31 May 2012, 10:33
Oh! I stand corrected, guess I misunderstood. Didn't realize there is actually a type od squash with spaghetti in it's name, hahaha! I need squash 101, the primer class. I thought you all were talking about making pasta noodles from sqaush, my bad! I'll look for it at my store, sounds yummy!
** You can’t solve a problem with the same mind that created it. –Albert Einstein **
jenkie5

Joined: May 12
Posts: 83

      quote  
Posted: 31 May 2012, 10:36
I've grown up with shirataki, but trying it with pasta sauce was new for me until just recently. Keep in mind there are two major types and dozens of brands. The soy shirataki most resembles pasta, although 20 calories as opposed to zero.

I agree with thynes; heat and dry off before adding the sauce.

I'm not on a diet... I'm just learning to make smarter choices
thynes

Joined: Mar 11
Posts: 216

      quote  
Posted: 31 May 2012, 10:36
I've made the zuchinni noodles too. Both are yummy!



Forum Search
Advanced forum search


Latest Posts

food diary acting up?!!
What a relief to find that this has happened to others. It's an annoyance to have to change the calendar every day or to find that entries have disappeared.
by ketojane on 27 Aug 14 07:12 AM
The recent approval from the FDA
I am living in my 30's therefore, it simply occurred to Maine at some point that bar is best than cure and thus, I visited my skin doctor for a diagnostic assay. Astonishingly, the take a look at ...
by vedretolrdjak on 27 Aug 14 05:39 AM
I don't know what to do
Welcome back Buttercup! It sounds like you've got some people who want to exert a lot of control over you. Hopefully once you get a good start going you'll gain momentum and be able to be a bit ...
by Vickie 5966 on 27 Aug 14 01:17 AM
DetERmiNAtiON
-Determination is not giving up.:d -Determination is not letting go. -Determination is not "this is not worth it" s##t. -Determination is falling on your face and getting back up. -Determ ...
by ChubbyJolka on 27 Aug 14 12:10 AM
Trying 1 more time
Right a permanent change is the only way to keep it off once you los it. Best is slow and develop a new way of eating healthier, add some exercise.
by wholefoodnut on 26 Aug 14 08:48 PM