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Jul 17, 2008 06:01 PM

Tofu Noodles

Anyone try these yet? I just picked some up at whole foods & they seem like they'd be great for asian stirfry..anyone have any recipes?

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  1. they're awesome, just be sure to rinse them well, to get off the liquid and its smell.

    i grill veggies then stirfry them with the noodles.

    i make pasta salad with them too.

    great in a miso egg white drop soup.

    you will have to get used to the texture tho

    1. if they are what i think they are, the classic way to prepare it is to blanch them, toss with thinly shreded celery and carrots (if you use Chinese celery it will be stronger in flavor) that have been lightly marinated with salt, then drizzle some sesame oil and serve chilled.

      1 Reply
      1. re: HLing

        hmm, om second thought maybe they're not what i thought they were...should habe known, since thed ones I'm thinking of aren't even that readily available in chinese grocery stores, so why would it be available in whole foods.

        Sorry, I don't use the Shirataki noodles. i was referring to the bean threads made from cut bean curd sheets.

      2. I am a big fan of shirataki. They're great subbing for soba, tossed with ma po sauce, in soups and in Thai noodle salad.

        1. If you boil them for 1-2 minutes before using them, it really improves the end product. Gets rid of that slightly funky smell and makes the texture better. Love the shirataki noodles!

          1. oh. my. goodness. these noodles (which now i MUST buy) have zero carbs? yowza!

            what a boon for diabetics, too -- in addition to weight watchers.

            i was hoping when i read "tofu noodles" that they would be a substitute for the fresh rice noodles (which i craaaaave) used in pad kee mao or pad see euw (sp).

            so, i guess cellophane noodles are similar to shirataki/tofu noodles? they are made from mung bean, right? or yam (somehow)? so they have zero carbs? i love chap chae. is the classic way of preparing shirataki like that?

            5 Replies
            1. re: alkapal

              just beware that the texture will take some adjustment... they're much chewier than regular pasta, and it's not as easy to bite through them. i love them but not everyone does.

              1. re: alkapal

                I ate plain shirataki noodles before (mom uses it in hot pot), so the the tofu shirataki noodles texture and cooking was no surprise to me.

                I read some people's initial negative reaction to them, they usually just rinsed them under water. That doesn't do much to the noodles. It really needs to be boiled, it gets rid of the smell, also "hardens" the noodle, and become less slippery.

                They do well as substitute for rice noodles in noodle soups (I use it often for wonton noodles). They have the advantage of not soaking up the liquid like rice noodles tends to do.

                They don't work well as a replacement for any noodle dishes where absorption of flavoring is needed. In my experience, they are a poor substitute in stir fry noodle dishes (i.e. like dry beef chow fun).

                I do like to with Japanese curry.

                Hungry girl recommends them as a replacement for pasta...they just don't have the right texture or taste as a's not even close. I think they are best for asian style dishes.

                I lost a lot of weight eating them instead of rice noodles (I am a soup noodle addict).

                1. re: alkapal

                  No- cellophane noodles have carbs. The tofu shirataki and regular shirataki are much more slippery and chewy. They are all about texture. In my experience they won't get that wok "char" that you want in pad see uew (sp?). They are just a nice way to add texture to soups and provide a no carb vehicle for some saucy preps.

                  Don't get me wrong- I really enjoy them, but they are in their own category. Don't expect them to act like other noodles. That said, I use them in several preps almost every week.

                  1. re: alkapal

                    They are low-calorie, but they don't seem to have much protein, which is disappointing--they don't make a complete meal stir-fried with veggies. I really like them though.

                    1. re: veryveryrosalind

                      Really, not a lot of protein? THat is disappointing. I was thinking I could use them as "the protein" in vegetarian dishes. Not really, eh?