- slowcoooked Apr 16, 2012 06:21 AM
Anyone in town serve shirataki noodles? They're made from yam flour and have no carbs and are packed with soluble fiber. I found them at natural grocers (the shirataki tofu varieties). I'm trying to get ideas on successful recipes, they can be a touch funky if prepped wrong, apparently. I'm guessing this one will be a sleeper.
hungry girl.com is a big proponent of shirataki noodles, and gives a lot of suggestions for how to prep the noodles to make them less funky. rinsing and blotting the hell out of them to get rid of all excess water is a huge factor in making something successful with these. i've done the HG shrimp scampi, and it was actually pretty tasty. but you have to keep in mind that the HG recipes are meant to be more lo cal than tasty. i think if you used her prep tips and then just subbed the noodles in any of your favorite noodle recipes, it'd be a good start.
Japanese have been using shirataki for a long time, mostly as a contrasting texture in soups. They like the formulation that is chewy, even rubbery. For example one form consists of bundles with loose ends, that looks somewhat like shrimp with shell and legs. They don't have much flavor, and absorb broth flavors to a limited degree (less so than tofu).
The other version has tofu (or something else) added to make more tender, more pasta like. And the shapes match. They've been around, I'd guess, for a decade. Rinsing, and may a brief blanch may be enough to remove the funkyness.
How about trying them in recipes for spaghetti squash?
For Japanese uses, look up 'nobu', the one pot stews.