Wed, Feb-20-08, 15:17
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Registered Member
Posts: 115
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Plan: Atkins '92
Stats: 245/220/130
BF:
Progress: 22%
Location: Gatineau, Quebec Canada
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Quote:
Originally Posted by Mama Lu
I happen to like slurpy noodles, so I liked them. They do have a fishy smell straight out of the bag, but I rinsed them for a long time, and then dried them out for a bit in a slightly greased pan before adding butter and cream and crême fraiche. What I tasted was butter and cream and crême fraiche, so there were no off flavours. I'm not sure that the texture would lend itself to a tomato-based sauce (well maybe a cream-based tomato sauce), so think of them as a noodle replacement rather than pasta. You might be able to get more moisture out of them by heating longer in a dry pan, but I was worried that they might get tough. You can find out quite a bit about cooking them by searching this site and by googling.
They would, of course, work really well in an oriental stir fry or a Thai-flavoured dish (coconut milk or low-carb peanut sauce).
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Hi Mama Lu
Did you know that you can put the shirataki noodles in a blender of food processor and they will chop up into smaller, even rice sized pieces?
I also dry them out in a non-stick frying pan, no oil or anything, I just keep tossing them around until the moisture is almost gone and I can't hear the hissing sound of steam escaping.
I use them with alfredo sauce, or stir fry or just about anything.
I don't use the tofu ones though, only the pure glucommanan flour ones.
I also make a very yummy pudding out of the glucomannan flour every night using almond breeze unsweetened chocolate milk, cocoa powder, sweetener and glucommannan flour, it's so good and only one carb from the almond breeze
You can buy the flour (which is what the noodles are made of) from this place
http://www.konjacfoods.com/product/1.htm
They don't ship noodles to Canada unfortunately but they do ship the flour and it lasts a long time.
I am still working on making my own noodles but so far no success
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