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?
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
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.
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.
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!
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?
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 replacement...it'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).
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.