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shirataki noodle question

I have resisted these, but decided I should try them. I want to make myself a mac and cheese dish with them. I know I need to rinse and micro, and let the "natural aroma" dissipate. Any other tips about handling these? How about getting them to taste good?

Thanks in advance.

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  1. We had them once. Never again.
    If you are a pasta lover like me, you may not be thrilled with the mushy wetness of them.
    You know that texture when you overcook the Kraft Blue Box elbows? Yeah, it's like that.

    2 Replies
      1. re: sueatmo

        If you want them drier , pan fry them

        Do you have a package ? Are they wet ( in liquid) or dry ?

    1. I think they have a neutral taste , but the texture is different than "pasta "

      1. You might want to try kelp noodles instead. If you boil them long enough, they are a passable substitute for vermicelli -- maybe too thin for mac and cheese, but worth a try.

        1. LOL. I'm sorry, but the rubber and slime factors make them a poor choice for mac and cheese. Or much else, IMO.

          The only good news is that the smell goes away quickly with rinsing.

          1. I sometimes buy the tofu shirataki noodles and use them in Asian soups. They are a traditional ingredient and are good that way. When used in soups (salty broths) they lose the rubber-ish texture and are easy to pick up with chopsticks. They are especially good in spicy chicken broth soups.

            I have tried them in western food preparations as a substitute for pasta...and have always been disappointed. They are not pasta.

            1. I love them for what they are and don't really feel I need to do much to make them "taste good." I enjoy them in soups and last night I made a quick snack with the noodles, diced avocado, eggs and olive tapenade. I drain and rinse in a colander, then I microwave for 2 minutes, drain and rinse and use. They also work well in stir fry. I thoroughly enjoy them actually but I don't view them as pasta. The Japanese have been eating them for decades. If you're averse the texture I'm not sure there is any way to hide that and you might just have to not use them. I have read that the noodles with added tofu have a better texture which I agree with but I prefer to eat the traditional noodles without tofu.

              1. I agree with the others - shirataki noodles don't do well as a noodle sub in Western dishes. They are good in Asian preparations, soups, stirfries, etc.

                For low carb mac and cheese, I highly recommend trying well-drained extra-firm tofu (not the silken kind), cut into macaroni-sized bars. Mix them with a nice thick cheese sauce, top with more cheese and pork rind crumbs (or other crunchy topping of your choice) and bake. The texture really is very similar to baked mac and cheese. My husband actually prefers the tofu version to real noodles!

                1 Reply
                1. i tried.
                  i really tried to find a way to make these noodles palatable.

                  they LOOK like they could be ok.
                  the problem is that no matter what i did, they did not taste ok.

                  how i wish i could find something pasta-like without the calories/carbs involved with pasta . . . .

                  9 Replies
                  1. re: westsidegal

                    Yea, in my experience, you like them or you don't. People don't seem to fall in the middle. I love them even with just olive oil and garlic. Have you tried vegetable noodles?

                    1. re: fldhkybnva

                      the kelp noodles are better.
                      just bought some noodles that are made entirely of soy beans but haven't tried them yet.
                      will report back.

                        1. re: mcf

                          I saw these the other day in the store, ingredients just soybeans and water. 17g carbs and 11g fiber
                          http://www.amazon.com/gp/aw/d/B004K4E...

                          1. re: Ttrockwood

                            Yea I have a bag in the cupboard I haven't tried yet. Thanks for the reminder.

                            1. re: Ttrockwood

                              Those are the ones I recommended in this thread.

                              1. re: mcf

                                Oh! I didn't realize it was the same company! Now i'm curious to try some myself....

                                1. re: Ttrockwood

                                  I buy them in a 6 pack from amazon.com. In NY, Fairway now has them on the shelf in the gluten free aisle.

                      1. re: westsidegal

                        It's not semolina, but Explore Asian golden soybean pasta doesn't budge my glucose meter. My new favorite is zucchini angel hair made with a Kyocera julienne peeler, it twirls around my fork. It was great with marinara and I expect it to work really well with a shrimp and chorizo sauce I made recently, too.

                        Carba Nada noodles are not actually low carb, but unlike Dreamfields, it doesn't spike my meter, either, even in substantial servings. Only time it did was when I was taking an acid blocker, because those drugs slow digestion to a crawl. It's wheat and is closer to regular pasta. Texture is never just like regular, but acceptable to us.

                      2. the noodles sat in my fridge looking at me, until I couldn't stand it, and I pitched them. I really don't like tofu. Why do i think I would like those noodles?

                        7 Replies
                        1. re: sueatmo

                          The traditional noodles aren't made with tofu. Just FYI! Though most prefer the texture with tofu so I imagine you wouldn't like the ones without out.

                          1. re: fldhkybnva

                            "House Foods Tofu Shirataki noodles are made from blending the flour of the Konnyaku - a member of the Asian yam family- with Tofu."
                            http://www.house-foods.com/faq/

                            The traditional shirataki uses just konnyaku. They are tasteless, rubbery and slightly translucent. They make a nice texture contrast in Japanese soups and stews.

                            My impression is that tofu is added to change the color and texture, to better imitate wheat pasta. I have never tried them, so can't say whether they have succeeded.

                            Konnyaku is low calorie because it is mainly Glucomannan, a water soluble fiber, that is, a indigestible sugar.

                            1. re: paulj

                              The tofu makes the sort of off white and they yield to less jaw pressure. They seem flavorless to me too.

                          2. re: sueatmo

                            Hahaha! Food shouldn't be stressful.....and even people who like tofu have mixed reactions about the noodles (which are nothing at all like tofu)

                            1. re: Ttrockwood

                              Agreed, nothing like tofu. They taste similar to me but I just prefer the ones without tofu as I like to know where my tofu comes from.

                            2. re: sueatmo

                              I love tofu and I hate those noodles. I can highly recommend julienne peeling zucchini into angel hair using this: http://www.amazon.com/gp/product/B000...

                              It twirls on your fork!

                              1. re: mcf

                                I agree, the zucchini noodles are great