OK, I'm getting sick of cauliflower... "Miracle Rice" anyone?
 

I've now eaten enough mashed cauliflower and cauliflower rice for a while - I need some new ideas for rice / potato substitute - has anyone ever tried this?

https://www.swansonvitamins.com/mir...i-rice-8-oz-pkg

No, but it looks very intriguing. Would like to hear from someone who has.

I've been eating shirataki noodles for many years. They take on the flavor of whatever their cooked with. I buy mine by the case here:

http://www.konjacfoods.com/index.html

People seem to either love them or hate them. I fall into the love category. I don't use the rice but a member here does, Lindalove. As long as you make sure you get the ones made only from glucomannan you'll be fine. The only difference between the various kind is the shape, like different forms of pasta.

Jean

Thanks for that. There is an excellent Asian market nearby so I am going to run by there today, also Walmart has "Product TitleNasoya® Pasta Zero Shirataki Spaghetti 8 oz. Bag" in the local store so if the Asian market doesn't have the rice I'll try the noodles from Walmart.

Your link has a great price, if I try them and like them I may order some from there.

Thanks, Jean. I recall you posting this source before. As the weather gets colder, this looks like it might be a great addition to soups.

I picked up a package at the Asian market - all they had was the angel hair. I'm going to make some soup with it tomorrow. It comes in a bag with water in it. I rinsed it and tasted it, it tastes like noodles and has the consistency of noodles :) So far I'm impressed :)

EDIT: I had to ask the lady for "Shirataki rice" or "Shirataki noodles" and she showed me where it was.

Sorry, I just don't get the "hate" part at all. They taste just like rice noodles. I bet I could make up a bowl of Udon Soup with this stuff and no one could tell the difference.

Run thru this thread Bill, I'm a heavy user of shirataki noodle - you can do all sorts of stuff with it, I've even made "sushi" with it. Favorite is Phake Fho

http://forum.lowcarber.org/showthread.php?t=471891



PF Howto:

http://downhaul.com/lowcarb/PhakeFho

Jean and or Thud:

I'm looking at that website and I see they have two kinds of noodles, and one of the kinds is mixed with oat fiber. The normal one is 3 grams carbs and 3 grams fiber and the other with the oat fiber appears to be 12 grams carbs and 12 grams fiber - also the color is a little different. They both advertise zero "net" carbs.

Is there a reason why either of you prefer one over the other and is the "net carb" thing really valid?

I love shirataki, but only for certain things like soup, and and cheese, chinese sesame peanut sauce!, Curry or pesto or alfredo....ha, that was long list.
It doesn't work very well with marinara or scampi or Kugel IMO.

You might also try using other veggies as bed for "rice/pasta." For example, we love roasted broccoli or broccoli slaw under marinara and meatballs. Spinach is another great base under sauce/ meat balls.
spaghetti squash is a fun way to switch up and makes great kugel.
"Zoodles" or socialized zucchini is amazing.
I have even seen spiralized butternut squash and beets.....

The noodles I buy at the big Asian store are less than 1g per serving which is about 1 ounce.
The ingredients are water, yam flour and hydrated lime (whatever that is)
They're called Shirataki (yam Noodle)

Thud suggested rinsing them and then microwaving for a couple of minutes before adding to a dish and that works really well.

It's sold in the refrigerated section of the store.

I buy the shirataki noodles that are made from konjac glucomannan fiber (not oat fiber), calcium hydroxide and purified water.. This is pure soluble fiber with 0 net carbs since soluble fiber does not get digested but is said to feed one's gut microbes (a good thing). These are the same as the ones Meme buys just different words used to name the same ingredients. These are the traditional Asian shirataki noodles. I really know nothing about the oat fiber noodles. I just have always bought the ones with glucomannan

Jean

We love all kinds of Asian noodle soups. My wife is from Thailand and not having noodles for the past few weeks has been driving her crazy! I plan on ordering a case, just trying to figure out what kind I want to get.

OK, well yesterday I had planned to make low carb tacos for dinner, (using romaine heart boats for shells) and my wife decided to go shopping with her friend after work so I settled for a low carb hamburger instead. Today I am making the tacos so I found this soup for a side dish:

https://amandascookin.com/sopa-de-f...an-noodle-soup/

I modified it slightly, I figure the whole pot is less than 14 carbs and it made quite a bit!

https://amandascookin.com/sopa-de-f...an-noodle-soup/

It's very delicious! I just chopped up the angel hair into small pieces.

I sometimes have baked sweet potato with eggs. It doesn't impact my weight. I bake them with butter and only use the pink ones that are lower in sugar with a more nut-like flavor. Maybe yams?

Don't forget fried cabbage and Brussels sprouts. "Bubble 'n Squeak" anyone?