Tofu Shirataki Noodles Report

I've been checking the stores occasionally for shirataki noodles for
the last few years, and I finally spotted some this weekend. They
were "tofu shirataki noodles," so they did have some nutritional
content, but only 2 net carbs (6 total, with fiber) for the 2-serving
package. As I understand it, true shirataki noodles have no carbs (or
calories?) at all.

I was fairly pleased with them. First of all, opening the package in
which they were packed in liquid, revealed that they have a definite
"fishy" odor. Not extremely strong, but definitely noticeable. The
package said to drain and parboil them for 2-3 minutes to eliminate
this "distinctive shirataki odor," so I assume that means the odor
wasn't coming from the tofu, and straight shirataki noodles would have
it too, maybe stronger. I rinsed them thoroughly before cooking, just
to make sure.

Boiling the noodles for a few minutes did seem to completely remove
the odor, and I ate them with a small bit of tomato sauce with spices.
I couldn't tell that they tasted any different from starch noodles,
but there was a definite rubberiness to them. Not like undercooked
pasta; more plastic-like somehow. They made me think of fake fishing
worms, although they were nowhere nearly as chewy as those would have
to be. Say 1% as rubbery as a plastic night-crawler. :-) They weren't
unpleasant to eat, just different; and a thicker sauce would help,
especially with some meat or other chunks in it.

I'll be trying them again for sure. Next time I'll cook them longer,
to see if that gets rid of any of the rubbery texture, but from what
I've read, I suspect it won't. If that's the case, I can live with
it. A heaping plate of noodles with alfredo sauce for 5-6 net carbs?
You betcha I can live with that! I also want to try the real non-tofu
variety, but I haven't seen those in stores yet. Maybe I'll have to
order some.



--
Aaron -- 285/235/200 -- aaron.baugher.biz

"Aaron Baugher" wrote in message
...
I've been checking the stores occasionally for shirataki noodles for
the last few years, and I finally spotted some this weekend. They
were "tofu shirataki noodles," so they did have some nutritional
content, but only 2 net carbs (6 total, with fiber) for the 2-serving
package. As I understand it, true shirataki noodles have no carbs (or
calories?) at all.

I was fairly pleased with them. First of all, opening the package in
which they were packed in liquid, revealed that they have a definite
"fishy" odor. Not extremely strong, but definitely noticeable. The
package said to drain and parboil them for 2-3 minutes to eliminate
this "distinctive shirataki odor," so I assume that means the odor
wasn't coming from the tofu, and straight shirataki noodles would have
it too, maybe stronger. I rinsed them thoroughly before cooking, just
to make sure.

Boiling the noodles for a few minutes did seem to completely remove
the odor, and I ate them with a small bit of tomato sauce with spices.
I couldn't tell that they tasted any different from starch noodles,
but there was a definite rubberiness to them. Not like undercooked
pasta; more plastic-like somehow. They made me think of fake fishing
worms, although they were nowhere nearly as chewy as those would have
to be. Say 1% as rubbery as a plastic night-crawler. :-) They weren't
unpleasant to eat, just different; and a thicker sauce would help,
especially with some meat or other chunks in it.

I'll be trying them again for sure. Next time I'll cook them longer,
to see if that gets rid of any of the rubbery texture, but from what
I've read, I suspect it won't. If that's the case, I can live with
it. A heaping plate of noodles with alfredo sauce for 5-6 net carbs?
You betcha I can live with that! I also want to try the real non-tofu
variety, but I haven't seen those in stores yet. Maybe I'll have to
order some.

I also tried these recently, and love them! OTOH, I've never been a big fan
of real pasta. I'll be ordering a case of them from my local food co-op
soon. I like them better than I've ever liked regular pasta. I've been
experimenting, and like them tossed in with meat browned in bacon fat or
coconut oil and a bag of frozen veggies, to which I add various spices
depending on my mood. Fast and easy and filling, hubby and I both love 'em!

--
Sherry
lowcarb.owly.net

snipped shirataki report

this is from about.com, it says that tofu shirataki are known to be more
rubbery. link to about:
http://lowcarbdiets.about.com/od/pro...takinoodle.htm

What are shirataki noodles?: Shirataki noodles were originally developed in
Asia, but they have recently come to the attention of people around the
world. Because these noodles are almost totally a beneficial type of fiber,
they have almost no usable carbohydrate or calories. There are some
indications that they may have other health benefits as well.
What are shirataki noodles made of? : Shirataki comes from the root of a
plant (Amorphophallus Konjac, or a few other closely-related species) grown
in various parts of Asia, and given many names in different places,
including Konnyaku potato (or just konnyaku), konjac, konjaku, elephant yam
(although as far as I can tell, they are not related to any other plant
commonly called "yam"), and others. The fiber is also known as glucomannan.
What are the benefits of shirataki noodles?: There is some evidence that
glucomannan, when tested as a powdered supplement, can play a role in blood
sugar control, as well as produce improvements in cholesterol control and
weight loss (see this report). It also contributes to fiber intake, and can
be a substitute for starchy noodles.

What are "tofu shirataki noodles"?: Shirataki noodles tend to be a bit
"rubbery". Although this can be somewhat reduced by a short period of
boiling, one food developer found that adding tofu to the shirataki produced
a "tamer" texture. It also adds a bit of protein and carbohydrate. (1 gram
protein and 3 grams carbohydrate per serving). This product is a little
easier to find, at least in my area, than plain shirataki noodles.
How can shirataki noodles be used? : Shirataki noodles are great in Asian
noodle dishes, but people have begun using them in lots of other ways.
Finalists in a recent recipe contest used them in desserts, salads, and
patties. More Recipes: Pasta With Chicken and Roasted Red Pepper Sauce;
Pasta Salad with Tomatoes and Basil; Turkey Tetrazinni
How are shirataki noodles packaged?: Shirataki noodles come "wet" - packed
in liquid. They are ready to eat out of the package. I usually just rinse
them under hot water, cut them up a few times with kitchen shears, and add
them to the dish I'm cooking.
Are there other ways to get the benefits of shirataki noodles?: As referred
to above, the glucomannan powder can be taken in capsules as a supplement.
What do shirataki noodles taste like?: Shirtaki noodles don't have a real
taste of their own. Although in some cases the liquid they come in does have
a (hard to describe) flavor, I find this can be easily washed off, though
some people like to use a short period of boiling.
Where can I get shirataki noodles or glucomannan? : More Asian grocery
stores carry shirataki noodles under one of the names above. They are also
getting easier to find in areas with fewer Asian people. The Safeway near me
carries them (in that store, they are in the refrigerator case near the
bagged salad greens), as well as health food stores. They will always be in
a refrigerated case.
--------
i saw how tofu is made on "how it's made" the other night, it was so gross.
just seemed very unnatural to torture a bean into the curd and mash into a
block - ick. i've had shirataki andit was good but i have a feeling the
process to make them from a root into a noodle is equally disgusting and
unnatural!!

Aaron Baugher wrote:
:: I've been checking the stores occasionally for shirataki noodles for
:: the last few years, and I finally spotted some this weekend.

I'm interested. Is there an online source?

Aaron Baugher wrote:
:: I've been checking the stores occasionally for shirataki noodles for
:: the last few years, and I finally spotted some this weekend.

These claim not to be rubbery:

http://www.locarbu.com/catalog/index.php?min_page=product_info&manufacturers_id=4 1&products_id=770&zenid=d787559682a572fb352037f9c9 8dcec9

"Roger Zoul" wrote in message
...
These claim not to be rubbery:
http://www.locarbu.com/catalog/index.php?min_page=product_info&manufacturers_id=4 1&products_id=770&zenid=d787559682a572fb352037f9c9 8dcec9
Those are the kind I've got...compared to regular pasta I suppose they could
be considered rubbery...but I really like the texture.

Today's dinner: leftover (rare) steak, cut into chunks and reheated in a pan
with a little garlic, ginger, soy sauce, S&P, chopped onion...a bag of
frozen stir-fry veggies...and those noodles.

--
Sherry
lowcarb.owly.net

On Jul 23, 6:29 pm, Aaron Baugher wrote:
I've been checking the stores occasionally for shirataki noodles for
the last few years, and I finally spotted some this weekend.

Doh, have you thought of going to a Japanese grocery store?

They were "tofu shirataki noodles," so they did have some nutritional
content, but only 2 net carbs (6 total, with fiber) for the 2-serving
package. As I understand it, true shirataki noodles have no carbs (or
calories?) at all.

You are looking for the noodles made from konnyaku jelly. They are
either white, semi-transparent, or brown-tinted, with bits of seaweed
throughout. You can find the konnyaku jelly in other forms, like
cakes.

On Jul 23, 6:29 pm, Aaron Baugher wrote:
I was fairly pleased with them. First of all, opening the package in
which they were packed in liquid, revealed that they have a definite
"fishy" odor. Not extremely strong, but definitely noticeable.

The odor most likely comes from the calcium hydroxide solution in
which these noodles are packed.

Boiling the noodles for a few minutes did seem to completely remove
the odor, and I ate them with a small bit of tomato sauce with spices.

To help with this, you can also add a little bit of vinegar. The
acetic acid will react with and neutralize the calcium hydroxide base.
I have found that after a thorough rinsing, treatment with vinegar
gets rid of the last vestiges of the smell.

Kaz Kylheku writes:

On Jul 23, 6:29 pm, Aaron Baugher wrote:
I've been checking the stores occasionally for shirataki noodles for
the last few years, and I finally spotted some this weekend.

Doh, have you thought of going to a Japanese grocery store?

Sounds great; I'll stop in as soon as you open one fewer than 100
miles from my home.

You are looking for the noodles made from konnyaku jelly. They are
either white, semi-transparent, or brown-tinted, with bits of
seaweed throughout. You can find the konnyaku jelly in other forms,
like cakes.

Thanks for the tip. I'll have to order some, and see how they compare
to these tofu ones.



--
Aaron -- 285/235/200 -- aaron.baugher.biz

"Roger Zoul" writes:

These claim not to be rubbery:

http://www.locarbu.com/catalog/index.php?min_page=product_info&manufacturers_id=4 1&products_id=770&zenid=d787559682a572fb352037f9c9 8dcec9

The first kind on that page is exactly what I got in the organic
section at Hy-Vee. Same price too, at $1.99 a bag, which is two
smallish servings. Heck of a lot more expensive than flour noodles,
but not outrageous for making fettucini alfredo for two.

I say they're a bit rubbery, at least when cooked 2-3 minutes like
they said. Not enough to put me off, but there was definitely a
feeling of squeezing my teeth through them and sort of cutting through
the centers instead of just mashing them like regular pasta. I
wouldn't say it's a bad thing, just different. A little like
spaghetti squash, actually, with the way it never gets completely
mushy and loses its texture.



--
Aaron -- 285/235/200 -- aaron.baugher.biz