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Tofu Noodles - Anyone tried?

So, I was perusing the tofu section in Publix the other day and noticed a new item - House Foods Shirataki Tofu noodles. Has anyone tried these? What was the taste/texture? Any serving suggestions?

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  1. hi Jazzy, i bought some tofu noodles yestarday and tried them with soup. i got my wisdom teeth taken out (i can't chew anything) and thought that these noodles would be less chewy and softer than your normal noodle. overall i didn't really like the noodle, and prob won't buy them again. they were cheap, 2 servings for about $1.40 CAD, at a chinese supermarket. they were in a clear vacume sealed bag. they were chewy, and had the same texture as an egg noodle, but they had a weird taste to me. it's like dreid bean curd, but made into thin noodle form. they also gave me some indigestion, which i don't usually get with soy products. i think these would be a great alternative for ppl who have allergies to gluten. i woudl say it's worth a try, maybe you will like it.

    1. I've tried them in soups and stir frys and in both forms, they still have an overly chewy texture and strange flavor, even when doused with chili sauce and hoisin. They also have a strange, almost foul odor when you take them out of the package. I really wanted to like them too!

      1. I think that if you treat these like noodles, you're going to be disappointed. You'll have better luck treating them as just shredded tofu. Try them in a marinade of soy, sesame oil, green onions and sesame and eat them as a side dish as opposed to integrating them into soups or stir-fries.

        1. They've received a lot of publicity as a pasta substitute in the past year or two because they're so low in calories. I eat them from time to time, but their texture is nothing like pasta... really chewy and slippery with maybe a faint taste of seaweed. As yamalam said, they smell really weird out of the package, and really benefit from a good rinse. Also, if using in place of pasta, I always give them a quick stir fry as I find it helps to get rid of some of the excess water that would otherwise dilute your sauce.

          2 Replies
          1. re: Reene902

            Some of these comments sound as though they are talking about shirataki,, the noodle version of konnyaku ('mountain yam'). This is the traditional Japanese form, and does have a rubbery texture. Most Japanese recipes call for rinsing, or even simmering it for a bit to remove the 'packing' oder. The thin noodle form 'white rain' is often included in hot pots like sukiyaki, were it takes on flavor from the broth. It consists almost entirely of water soluble fiber.

            The newer tofu-yam version is supposed to be softer, more noodle like, and is often sold in fettuccine shape. I haven't tried this version.


            1. re: paulj

              Here's the House page with these products
              The tofu-yam noodles are near the bottom of the page.

          2. I do what the package I get suggests and boil them quickly before using them. After that, they have _no_ flavour. :)

            The suggestion to treat them like shredded tofu is a good one. Their claim to fame is both the low calorie aspect and the non-existent carbohydrate content.

            I can't think why I would ever use the fettucine-shaped ones, though. The texture on the thin ones is odd enough, can't see enjoying more of the same texture.

            1. Darn I was so hoping there would be some good recipes or that someone has made chow mein with them. I bought them exactly to get my Chinese fix while dieting.
              I have a package that I need to do something with. Is Chow mein a possibility?

              4 Replies
              1. re: chef chicklet

                Like Pincus, I usually rinse the noodles thoroughly, and then boil them for a minute or two before using them.

                And yes, chow mein sounds fine. You may want to check out the recipes they have for the tofu shirataki noodles on the House Foods website: http://www.house-foods.com/yummy_reci...

                1. re: dreamsicle

                  Thank you dreamsicle, I will. Chow mein is good eats (if no calories are in the noodles) nice and filling and tasty...

                  1. re: dreamsicle

                    Thanks for the feedback everyone! I think I'll buy a bag of them this weekend and try the suggestions with some shrimp and peanut sauce and report back....

                    I thought they were maybe something imported over from Japan and re-marketed to American tastes, it's good to know how they are traditionally prepared....

                    1. re: jazzy77

                      Here's the House web site specifically for the tofu blend version:
                      There is a recipe section, and list of stores that carry it

                2. Go to this website and you'll find some interesting and creative uses for these noodles:


                  1. i love tofu shirataki noodles...i like to boil them first then rinse them extra thoroughly. then i mix w/ hot red bean paste, sugar, garlic, green onions, and leftover meat. i also add them to kimchee jigae for a low calorie lunch. sometimes, when i'm in the mood for ramen, i just use the soup packet to make broth and use the tofu noodles instead. i've also used stir fried them w/ meat, vegetables, soy sauce, garlic, and a little sugar.

                    they're a great way to get the noodle fix w/out the calories...just remember to add enough protein and vegetables so you get some nutrition. it feels like a lot of food, but there have been times when i've felt faint only to realize it was because i'd only eaten a big bowl of bibim shirataki.