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Good Uses for Shirataki Noodles?

My MIL recently bought me three packages of shirataki noodles (fettucine, angel hair, and penne) and I'm not quite sure what to do with them. I've never cooked with or eaten them before and I don't know what they're like. I was thinking of doing a chicken and broccoli stir-fry and serving it over them. Any pointers?

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  1. Do you know the Hungry Girl? You could google her and the 101 shirataki noodle dishes she espouses. However, have you tasted them before? I couldn't get beyond the smell, texture and taste (even well washed, as advised), so best wishes!

    3 Replies
    1. re: pine time

      Wow, if the smell, texture, and taste are all not good, that doesn't leave much, does it? =) Thanks for the tip.

      1. re: aching

        Not all brands smell bad & some have little to no taste.

        1. re: aching

          The smell is like fish and it rinses off completely. There is no taste to speak of, they absorb taste from what you cook them in or with. Whether or not you like them will be determined by how fond you are of chewing on rubber bands. :-)

      2. Aren't they basically like Ex-Lax in noodle form? At least the non-tofu based kind ...

        2 Replies
        1. re: ipsedixit

          I haven't heard that effect reported by any low carbers I know. They're high in fiber, though.

          1. re: mcf

            That's what I was getting at, and it was only in jest.

        2. Don't be put off by the terrible smell, rinse them like crazy and then pat dry before using. They do, as mcf says, absorb flavor from what you cook them in. I use them in soup, as here: http://chowhound.chow.com/topics/8381...

          1. I've only used them in sukiyaki or oden if they're bundled. Make sure you rinse well.

            1. Treat them as Asian noodles and not Italian pasta and you'll be fine. Rinse well, boil, and then dry in pan before adding a little soy sauce and sesame oil, which will be absorbed. Then top with your stir fry. I bet you could use oyster sauce instead with good results.

              1. I'm guessing that you have the "Tofu Shirataki" noodles if you have those different shapes? I love using the fettuccine ones in tuna casserole. I rinse them well with hot tapwater, drain, cut them into short lengths, and then mix them into a creamy sauce with canned tuna, sauteed mushrooms and veggies, top with cheese and bake. Any "fishy" smell is totally obliterated by the use of tuna, and I actually love how the noodles won't get mushy or gluey if you overcook it a little. The texture is not *quite* like an aldente noodle, but it makes it easier to pretend when covered in cheesy sauce, than plain with a red sauce.