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Jan 22, 2008 11:11 AM

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.