3 total carb noodles (20 calories/4 oz serving)

[Lisa99]

From the Hungry Girl blog. I haven't tried them yet but wanted to pass along because of all the low carber's among us.

House Foods Tofu Shirataki Noodle Substitute

PER SERVING (4 oz.): 20 calories, 0.5g fat, 15mg sodium, 3g carbs, 2g fiber, 0g sugars, 1g protein -- PointsPlus™ value 0*

Another product that straight-up changes lives. It's AMAZING that an entire bag of these noodles has only 40 calories. (Yes, it is totally acceptable to consume two portions at a time.) Use 'em to make HG's 99-calorie fettuccine Alfredo or the lightest lo mein this side of reality... or any of our other freakishly good noodle dishes! Sure, there's a slight period of adjustment while you get familiar with the texture and how to prepare them properly, but follow our tips and you'll be fine!

[Orchidflower]

Where do you find these other than an ethnic grocery? Amazon?

[haha]

Quote:

Originally Posted by Orchidflower Where do you find these other than an ethnic grocery? Amazon?

They are at Amazon, though for me cheapest and handiest is Uwajimaya.

ha

[Lisa99]

The full list of the retail stores by state can be found at: Tofu Shirataki (Low Carb Pasta) by House Foods

[Lisa99]

Ha,

How do they taste?

[Orchidflower]

Do they have a taste at all is my question?

The store that carries them in Phoenix I go to.

[tmm99]

I've never had this, but if it's like regular shirataki, the texture would be "bouncy" (for lack of a better word...)

[Orchidflower]

Tasteless like rice then? Or Japanese noodles? Not much taste at all?

Are you supposed to make them and then douse them in soy sauce or something?

[tmm99]

Like I said, I've never had shirataki that contains soy, but if this combo deal tastes like shirataki, it has a smell that I cannot describe really. Just put them in boiling water for a couple of minutes before use will help with the flavor. Shirataki is often used cooked in soy based broth as a part of a Sukiyaki dish.

Here is a link I've found
Favorite Shirataki Recipes? - Home Cooking - Chowhound

Here is the photo of Sukiyaki (with shirataki - with no soy - noodles)

[Orchidflower]

Am I the only one who thinks that plate of food looks....
Regardless, not sure if I would try this product even at such a low calorie point. I'm getting the no-taste feeling about them much.
But it is an idea if you have something to add them in, so thanks!!!

[haha]

Quote:

Originally Posted by Lisa99 Ha, How do they taste?

I don't really remember. I had them at my GF's place, substituted for ramen noodles. They seemed fine to me.

My own cooking has moved much more to very simple meat fish and vegetables, in winter stews and casseroles of meat and fish and vegetables, etc. I am not a cook who exactly likes to cook, I just like to eat and for me that means I also must cook.

Lately I have been experimenting with stuffed vegetables- sweet peppers, eggplant, cabbage leaves, etc.

Ha

[Orchidflower]

I'm a chicken/fish and produce girl. Other than yogurt and cream for my coffee--and very occasionally something from inside the grocery store aisles--I could do all my shopping on the periphery of a grocery store layout and just go along the edges of any grocery store where the fresh chicken/fish and produce are.

My new love is lots of stir-fry as it's quick, ez and perfect for one person.

[tmm99]

Quote:

Originally Posted by Orchidflower I'm a chicken/fish and produce girl. Other than yogurt and cream for my coffee--and very occasionally something from inside the grocery store aisles--I could do all my shopping on the periphery of a grocery store layout and just go along the edges of any grocery store where the fresh chicken/fish and produce are. My new love is lots of stir-fry as it's quick, ez and perfect for one person.

If you like stir-fry, I bet you could make yakisoba (stir-fry noodles with veggies/meat) with the shirataki noodles? You could try it that way to see if you like the shirataki noodles? That actually sounds pretty good.

[Dimsumkid]

Quote:

Originally Posted by tmm99 If you like stir-fry, I bet you could make yakisoba (stir-fry noodles with veggies/meat) with the shirataki noodles? You could try it that way to see if you like the shirataki noodles? That actually sounds pretty good.

If you want to flavor the noodles because they're bland/lack flavor, I would use a good quality sesame oil (I use Kadoya) or Oyster Sauce (not Oyster flavored sauce, Lee Kum Kee brand). A few drops of these go a long way. I even put Oyster sauce on plain white rice, mixed in to eat. Then, you can always sprinkle on some rice seasonings too for added flavor.

[braumeister]

Quote:

Originally Posted by Dimsumkid If you want to flavor the noodles because they're bland/lack flavor, I would use a good quality sesame oil (I use Kadoya) or Oyster Sauce (not Oyster flavored sauce, Lee Kum Kee brand). A few drops of these go a long way. I even put Oyster sauce on plain white rice, mixed in to eat. Then, you can always sprinkle on some rice seasonings too for added flavor.

Mmmm, sesame oil!
I've always considered that one of the best secret tricks of Chinese restaurants. I keep a bottle of it handy in the kitchen. A few drops just before serving make a huge difference.

[Orchidflower]

From my son's suggestion, I just got into sesame oil...damn, it's wonderful!

He said to try peanut oil next.

[Westernskies]

Dreamfields- This the best low-carb pasta I've ever tried. No discernible taste or texture difference between this and the full-carb stuff, IMO.

I buy it at netrition.com- $4.95 flat fee per order shipping and their prices beat the the local stores. They have a great selection of low-carb products, I'm also hooked on the Big Train brand pancake mix.


Started Low-carb last spring, down 40 lbs ; still have 9 to go.
Being able to eat a plate of pasta now and then and pancakes every Sunday morning has made it easy to stay on this diet.

[haha]

Quote:

Originally Posted by Westernskies Started Low-carb last spring, down 40 lbs ;

Congrats Western, this is a big accomplishment.

Ha

[TromboneAl]

+1 on the Dreamfields.

[tmm99]

Finally tried the tofu shirataki thingy, and it actually is much better than I thought! I tried the angel hair pasta in miso soup with sesami oil and a little roast beef pieces (mock ramen) and it could be because I haven't had ramen in a while or what; it was really tasty. The texture wasn't quite there, of course, but I didn't detect any off taste that I expected.

Since regular pasta or even Dreamfield pasta is out for me, I tried the fettucini tofu shirataki pasta and made pasta alfredo and it was pretty good too. But anything is good with butter, heavy cream, and cheese!