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Reload this Page anybody here try tofu shirataki noodles? 1 net carb...
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  #16   ^
Old Wed, Jun-21-06, 11:39
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DANABUG DANABUG is offline
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I got mine at a oriental grocery store and they were .75 cents a package. They were great.
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  #17   ^
Old Wed, Jun-21-06, 13:44
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CrysAnne CrysAnne is offline
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Quote:
Originally Posted by Elizellen
My shiritaki noodles were a great success!

When I read the website I bought them from I realised they are not made from soy but from yam bean/konyaku which I think is known in USA as jicama.

Made a nice change from the shredded cabbage I have been using in stirfries up to now.

Next time I might try making a bolognese sauce and eating them like spaghetti!


I am getting quite excited.

I am in fact convinced that I must buy these noodles now. Do you think they'd be safe on induction?
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  #18   ^
Old Wed, Jun-21-06, 15:53
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Elizellen Elizellen is offline
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If they are the ones made out of yam bean/konyaku/jicama then they are on the 2 cup list of veggies, so are allowed!!

If they are made of soy then not allowed till the legumes level/rung of OWL.
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  #19   ^
Old Wed, Jun-21-06, 17:33
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Focus Focus is offline
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IMO--any of these noodles would be fine during induction. They are very low carb and low calorie. I would be more cautious with the sauce you use.
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  #20   ^
Old Wed, Jun-21-06, 18:17
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Newbirth Newbirth is offline
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They tend to be rubbery, but I can live with it because they are so low in calories and carbs.
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  #21   ^
Old Wed, Jun-21-06, 18:19
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Newbirth Newbirth is offline
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There are many noodles out there that will keep without refrigeration. I buy that kind - they keep up to 6 months in the cupboard.
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  #22   ^
Old Wed, Jun-21-06, 18:54
LBelfiore LBelfiore is offline
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Elizellen, bolognese sauce on top sounds like a winner. What brand Shirataki noodles did you use?
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  #23   ^
Old Wed, Jun-21-06, 19:34
hdyhouse hdyhouse is offline
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I get mine at an Asian food store for $.99. They have a neytral palette and absorb the flavor of what you cook then with. I fix them with what I call my E-Z alfredo sauce, or a Weslh rarebit cheese sauce. I will also add them to a wok when I am making a lo-mein. I enjoy them.
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  #24   ^
Old Thu, Jun-22-06, 05:41
LBelfiore LBelfiore is offline
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Hdyhouse, I went to the Asian store but couldn't read the labels. How did you know which one's to buy?
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  #25   ^
Old Thu, Jun-22-06, 10:21
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DANABUG DANABUG is offline
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Plan: general low carb
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when i went to the oriental store i just asked the people there and the took me right to them. The are really good. I took mine out of the bag cut them up a bit because they are really long,and then ran them under hot water for a few seconds and they are ready to go.
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  #26   ^
Old Fri, Jun-23-06, 07:38
hdyhouse hdyhouse is offline
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All of the ones I have seen have the nutritional pannel on them. I get the white ones with the appropriate carbohydrate number. Some shirataki have a green cast to them from seaweed that is added. I have not used those and stick with the white ones.
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  #27   ^
Old Fri, Jun-23-06, 10:09
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DANABUG DANABUG is offline
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Plan: general low carb
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I have tried the ones with seaweed added and I dont like them. They tasted more dense. I stick with the white ones also.
l
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  #28   ^
Old Fri, Jun-23-06, 16:14
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Newbirth Newbirth is offline
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I use the Konjac angel hair pasta (250g bag). It says 0 net carbs on the bag,m but I did some research and the bag actually has 3 net carbs and 86 calories. Still, that's not bad. I'm cooking up a bags for each lunch next week right now.

www.konjacfoods.com

These will keep without refridgeration for quite a while.
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  #29   ^
Old Fri, Jun-23-06, 16:31
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LadyBelle LadyBelle is offline
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Wow, that Konjac looks really good. It worries me though with the claims and that it may be too good to be true.
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  #30   ^
Old Fri, Jun-23-06, 16:50
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Newbirth Newbirth is offline
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It's 3 carbs per bag, not 0, but other than that, it really IS true.
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