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#1
May 28th, 2008, 10:50 PM
posted to alt.support.diet.low-carb
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Shiritaki Noodles
Just got some shiritaki noodles, and tried some at lunch. They don't taste
bad, but the texture is like chewing on rubber bands. Is there a way to make them less rubbery? 
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#2
May 28th, 2008, 11:08 PM
posted to alt.support.diet.low-carb
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Shiritaki Noodles
"Hilly" wrote:
Just got some shiritaki noodles, and tried some at lunch. They don't taste bad, but the texture is like chewing on rubber bands. Is there a way to make them less rubbery? Boiling them longer helps some, but the biggest help is to view them as their own type of food with their own features and expect that. Not substitute for wheat noodles but their own type of food. That's an attitude change rather than having any effect on their texture, but it works okay for me.
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#3
May 30th, 2008, 10:45 PM
posted to alt.support.diet.low-carb
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Shiritaki Noodles
When I used these noodles in spaghetti, I boiled them and it really
helped. They were hardly rubbery. Susan mentioned Nutrition Kitchen Golden Soybean pasta, and I may give them a try. Becca
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#4
May 31st, 2008, 12:43 AM
posted to alt.support.diet.low-carb
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Shiritaki Noodles
Becca wrote in message ... When I used these noodles in spaghetti, I boiled them and it really helped. They were hardly rubbery. Susan mentioned Nutrition Kitchen Golden Soybean pasta, and I may give them a try. Becca They're very good. Cheri
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#5
May 31st, 2008, 04:57 PM
posted to alt.support.diet.low-carb
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Shiritaki Noodles
"Hilly" writes:
Just got some shiritaki noodles, and tried some at lunch. They don't taste bad, but the texture is like chewing on rubber bands. Is there a way to make them less rubbery? I boil them about 20 minutes, and I also add them to my sauce when it's about ready so they can simmer in it for 5 minutes or so. That seems to help; the last batch that I had with alfredo sauce didn't seem rubbery at all. -- Aaron -- 285/247/200 -- aaron.baugher.biz
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