packyderms_wife
Neither here nor there.
Has anyone tried these noodles? I've been seeing them used in various asian healthy food videos on YT, and they look tempting since I love, love, love pasta and noodles in general.
…… Shirataki Konjac Angel Hair Pasta
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packyderms_wife
Neither here nor there.
RT 3:43 - Felu Fit by Cooking
Shirataki noodles with a gochujang sauce is an insane low-calorie meal. I absolutely love this dish. I really hope you check this out
Meemur
Voice on the Prairie / FJB!
Walmart has something similar
(this is the link below)
I put it on my list. I'm using up orzo right now.
www.lifeasastrawberry.com
It says "video" but I'm only seeing a print article.
(this is the link below)
Nasoya Pasta Zero Spaghetti Shaped Shirataki, 8 oz - Walmart.com
Not available Buy Nasoya Pasta Zero Spaghetti Shaped Shirataki, 8 oz at Walmart.com
www.walmart.com
I put it on my list. I'm using up orzo right now.
Easy Lemon Orzo Pasta Salad (Video)
This orzo pasta salad recipe is perfect for summer potlucks! Naturally vegan with lemon, tomato, and plenty of fresh basil.
www.lifeasastrawberry.com
It says "video" but I'm only seeing a print article.
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packyderms_wife
Neither here nor there.
it's typically a green bean gelatin that is used, it's pretty common in the clear asian noodles that are also sometimes called glass noodles.
I don't know how much help this will be, as I've never had the noodles, and yet I do have experience with east Asian cuisines so I'll share what I can
The noodles are made from yam starch. I would expect them to be dense, tender and yet substantial to the tooth, with a slippery mouth feel.
Gochujang has a kick. Simmering it with water rather than broth will intensify the flavors. Most folks probably ought to try that with broth, or coconut milk (will dampen the kick even more than broth).
Two or three cloves of garlic for an individual serving sounds about right. I like this guy.
If you do not drain the water off the noodles as this fellow did, then expect the starchy water to thicken your sauce or broth some if cooked together.
I expect the noodles are pretty dang good, let me know how it turns out. HEB stopped carrying my usual noodles so I'm in the market, as it were. I'd appreciate recommendations.
The noodles are made from yam starch. I would expect them to be dense, tender and yet substantial to the tooth, with a slippery mouth feel.
Gochujang has a kick. Simmering it with water rather than broth will intensify the flavors. Most folks probably ought to try that with broth, or coconut milk (will dampen the kick even more than broth).
Two or three cloves of garlic for an individual serving sounds about right. I like this guy.
If you do not drain the water off the noodles as this fellow did, then expect the starchy water to thicken your sauce or broth some if cooked together.
I expect the noodles are pretty dang good, let me know how it turns out. HEB stopped carrying my usual noodles so I'm in the market, as it were. I'd appreciate recommendations.
packyderms_wife
Neither here nor there.
I have a local Thai and a Korean grocery store, I shop at both places at least once a quarter and stock up on all types of noodles, chili pastes, veggies I cannot get at HyVee, condiments, etc. Yam starch and/or green bean starch sounds about right, I also have noodles here made with mung been starch, so good.
I'll be ordering some of these cause I need to drop some pounds and eating regular pasta on a daily basis isn't helping with weight loss... and don't worry I get plenty of carbs from other foods. And I really don't want to give up my noodles.
Btw I have three types of Gochijang in my fridge, we have the red, green, and yellow containers, and it all depends on what I'm cooking as to which one we use. OC loves the sweeter one in the green container over the one in the red container.
Krayola
Veteran Member
I ran across shirataki noodles some years ago when researching low carb diet online. I never pursued it because there were too many comments about them smelling bad and you have to wash and rinse them a long time to get the smell out. It just seemed off putting to me. But let us know how they work out if you try them.
packyderms_wife
Neither here nor there.
Most asian noodles and foods stink to westerners who have no experience with them.
Okay, here. Korean Army Stew. Budae Jjigae. Came about during the Korean War, known for using shelf-stable goods and rumored to be a hangover cure.
packyderms_wife
Neither here nor there.
We also have a real Korean grocery store here in town which is where I buy the gochujang, the Thai grocer doesn't carry that particular chili paste.
kyrsyan
Has No Life - Lives on TB
Okay. So I've had them. I learned a few lessons.
First, get them out of the bag and rinse them well. Then use a broth/soup/liquid whatever to gently heat them and infuse flavor in them if they are not getting mixed into the meal prep to add flavor. Trust me, you don't want to eat them if you don't do this.
First, get them out of the bag and rinse them well. Then use a broth/soup/liquid whatever to gently heat them and infuse flavor in them if they are not getting mixed into the meal prep to add flavor. Trust me, you don't want to eat them if you don't do this.