Recipes for Shirataki Noodles

[articshark]

I thought we could have a central site for these great noodles. Here is a soup recipe from Foodnetwork. Substitute Shirataki Noodles for Udon noodles.

http://www.foodnetwork.com/recipes/keith-famies-adventures/nabe-yaki-udon-soup-recipe/index.html

[med234]

I don't understand?
Udon are wheat noodles and are not LC?
Shirataki are made from yams, and they are LC.

[articshark]

Here is another Asian soup recipe. The broth here, with or without the mushrooms, is a classic Asian Broth. Add chicken, beef or other meat and vegetable of your choice and substitute the Shirataki noodles for the Udon/Buckwheat noodles, and you should have the perfect soup.

http://www.foodnetwork.com/recipes/food-network-kitchens/japanese-mushroom-egg-noodle-soup-recipe/index.html

[articshark]

I don't understand?
Udon are wheat noodles and are not LC?
Shirataki are made from yams, and they are LC.

You substitute the Shirataki noodles for the Udon noodles.

[med234]

You substitute the Shirataki noodles for the Udon noodles.

Quite so - best to make that clear!

[cre8tivgrl]

I like to make a nice alfredo sauce with heavy cream, romano and parmesean cheese and the shirataki noodles. :)

[Mallory08]

where do you get these at!?!??!

[Judynyc]

where do you get these at!?!??!


I find them at my local health food store in the fridge section and now also at my local grocers in the produce section. They need to be refrigerated!!

[rightnow]

miraclenoodle.com

[lisabinil]

I got mine at Meiers in the produce section by the wonton wrappers for $1.99.

[MNLisa B]

10 cups chicken broth
¼ onion, thinly sliced
1 ounce fresh ginger, thinly sliced
2 TBS nam pla or nuoc pham (fish sauce)
3 garlic cloves, halved
2 star anise
10 whole cloves
1 whole boneless chicken breast, trimmed
8 ounces fresh bean sprouts (mung beans)
3 baby carrots, sliced in thirds
8 ounce bag shirataki tofu noodles
3 green onions, sliced thinly
1/2 lb shrimp, cleaned, shelled ,deveined
Lime wedges
½ cup cilantro (coriander) leaves
1/2 cup fresh mint leaves


Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in soup pot; bring to a simmer.

In a cheesecloth or tea infuser, place the whole cloves, garlic, sliced ginger, star anise and place in the soup pot with the chicken.

Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through. Remove chicken, let cool and cube, put back into soup pot.

Remove the cheesecloth or tea infuser and discard ingredients.

Add bean sprouts, green onions and shrimp and simmer for about 5 more minutes.

Open the shirataki noodles, rinse under running warm water for about 2 minutes, drain well. Add the noodles into the soup pot. Ladle the soup into bowls, garnish with cilantro and mint leaves. Serve with fresh lime wedges, squeeze a wedge into the steaming soup.

NOTE: You can add more onion or carrots for the soup, depending on your carb tolerance, this also goes for the noodles, the more added, the heartier the soup.

[kelrivas]

This is great... I use them for Pad Thai, that yummy noodle dish made of rice noodles.

I do not have a recipe, but just buy a lower sugar sauce mix from the health food store and follow their directions and substitute the Yam Noodle for the Rice Noodles..it tastes really great.

The mix I use has about 7 carbs per serving, but I make six servings with it instead of the four listed by adding extra fish sauce, and a few extra spices and a packet or two of Splenda to make it go further. Just keep to the portion size to not increase the carb count, and do not add carb filled seasonings. I think I get about 10-12 carbs per serving with the way I make it because I add lots of fresh things on the side like shredded raw carrots, bean sprouts, lime slices, shredded cabbage and so on, but I double the shrimp, egg or pork so it goes further and increases my protein intake....

Great post!

Kellie

[HalfPass]

I don't exactly have a recipe, but I often bring them to work for lunch. Rinse the noodles well, add some olive oil, a cup or so of frozen broccoli and some parmesian cheese. Heat up at lunch time and it is a yummy and filling meal. I have also used them to make a good noodle soup and with pasta sauce. Very versitile and a nice change of pace. I live in a rural area and am lucky they are carried at one health food store.