Mon, Mar-06-17, 15:59
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Senior Member
Posts: 7,422
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Plan: P:E=>1 (Q3-22)
Stats: 168/100/82
BF:
Progress: 79%
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Quote:
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Originally Posted by Fat_Man
...Actually, looking at the noodles I picked up at the Asian Market, they are called Tofu Shirataki...
...BTW, I do have Psyllium Powder, but thought I would give Xanthan gum a shot since a lot of low carb recipes use it and it is preferred for anything that will be frozen, as it doesn't lose its thickening properties when frozen like cornstarch, but didn't know Psyllium Powders reaction to freezing. I just did some research and it appears it is used in frozen desserts, so now I know....
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I didn't know about the freezing part either but I do know if you freeze shirataki they shrivel up ha! They are mainly water and freezing breaks them down. The "tofu" ones are likely House Brand shirataki - read the label again, I think they have 1 NC per serving, ~2 servings per bag  sneaky!
The tofu noodles I use once and a while they are excellent and more palatable for some. Also the "yam" is the yam or Devil's Tounge or ... lots of names, same disgusting texture and lack of flavor but I love them!
https://en.wikipedia.org/wiki/Konjac
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