Has anyone tried Kelp Noodles and if so, how did they compare to the Shirataki Noodles? I’ve tried the shirataki noodles, and they are OK, but I hate rolling them in paper towels over and over and then waiting for them to dry out in the frying pan. I also find they aren’t the best the next day after leaving them in the fridge. Any tips or suggestions are appreciated !!
Kelp Noodles or Shirataki Noodles?
Jennifer_Monaghan
(Jenn Monaghan)
#2
I tried them and they were similar to the Shirataki ones. I didn’t like either. I’ve given up on finding a noodle I like and use broccoli or zoodles instead now.
Jan
(Jan)
#3
I haven’t used the kelp noodles in anything cooked (yet) but I loved them tossed with some acv, soy sauce, ginger, sesame oil & cucumbers as a cold salad thingy. No flavor whatsoever on their own but they soaked up the sauce and were wonderfully crunchy. No intestinal issues, either.
Bellyman
(Brian)
#4
Have a package of them in the refrigerator right now. Looking forward to trying them but not terribly hopeful.
I’ve made a total of two spaghetti squash to date. The first one tasted “a little odd, but we’ll try again.” After the second one, the word came down (a.k.a., my wife said, LOL!) that we won’t be having any more spaghetti squash. Unfortunately, there is one large spaghetti squash sitting on the counter that I don’t know what to do with.
And so, I figured I’d try the shiratake noodles, just to see.
Finding stuff that’s really comparable to the things we used to love to eat is difficult. I used to make my own pasta… ravioli, etc. Oh, that was good. And I used to make my own whole wheat bread, even ground the wheat fresh. Talk about a place to eat some butter! (sigh) And now, I try to make this egg stuff that people want to label “bread”, and eat spaghetti squash that someone wants to say is almost like the real thing… (sigh)… it just doesn’t cut it. Oh, how I want it to. But so far, it’s not been very successful.
I did OK with using zucchini slices in place of the pasta for lasagna. That wasn’t too bad. And using cauliflower and a little radish to make what would have been kinda like potato cakes, that was pretty good. (Need to try making it like mashed potatoes and see how we like that.) So some things can work.
Good luck with the shirataki. I look forward to hearing how you like it. I’ll update, too, when we have an opinion. LOL!!
Darcy
#5
My 13-year-old daughter is doing great with giving up high-carb foods, and she used to eat pasta almost every meal. Her favorite lunch used to be throwing a pack of the Ramen noodles (just the noodles) into a prepared can of Campbells chicken noodle or tomato soup. Now she has switched to Miracle Noodles (Shirataki) (either fettuccine or rice shaped) instead of Ramen and it’s a hit! I taught her to rinse them well in a strainer, then boil them in water and rinse them in the strainer again, then throw them in with her soup. She doesn’t notice any “fishy” or other scent with them, and she is so excited. She has lost 9 pounds in 13 days since she started eating them, and I think they might even be providing some nutrients she was missing. I see on Google that they can help with blood sugar lowering, I should start eating them myself (but I can hardly keep them in the pantry right now). She did have a high insulin result when she was tested this summer. She had been struggling with giving up carbs but with her new motivation and finding a good pasta substitute, she’s doing so well. #proudmama 
PrimalBrian
#6
Kelp noodles were chewy/crunchy and all around nasty to me no matter how I cooked or flavored them. Shirataki noodles were much better, in my opinion. I live on the ocean, so the “smell” is familiar to me and smells like home…
I microwave my shirataki noodles for a few minutes. Stir frying is a waste of time since they’re mostly water anyway. I then use whatever sauce/flavorings I want. Lately in the rotation are toasted sesame oil and Yai’s Thai Almond Sauce. I pretend it’s pad thai…
Regina_M
(Regina M.)
#8
I have only had kelp noodles once. After I cooked them in the sauce long enough to soften them, they were delicious. I prefer them to shiritaki. Unfortunately they shrink as they soften. Considering how expensive they are it’s disappointing. I’ve never had to use paper towels to prepare shiritaki. I just rinse them several times, boil for 2 minutes, drain, then dry in pan.
Pinkirishrose
(J. McNutt)
#9
I only learned of the shirataki noodles from the Keto Connect folks on You tube, (https://www.ketoconnect.net/recipe/low-carb-pasta/) as they have a recipe for low carb pasta using shirataki noodles. They were the ones saying to use paper towels to dry out the pasta before frying. They never mentioned boiling them, maybe I should try your method, Thank-you! As for the kelp noodles, I see them on Amazon, and I think I will try them just to see how they compare. Supposedly, they are easier/less time consuming to prepare. When they arrive and I make them, I’ll let you know what I think. Thank-you all for your input!! :)
turbeville
#10
I prefer kelp noodles. Soak them in water and baking soda to remove some of the crunch.
Jan
(Jan)
#11
Just a thought. Not sure if this us just a mind game I play with myself or not, but it helps me. I am used to the way “normal” bread ,pasta, rice, etc, tastes and feels in my mouth. Shirataki noodles, fathead dough, cauliflower pizza crust, is not the same. Never will be. But “different” is not the same as “bad”. It’s just different. I no longer look for replacements for former food - I decide what I like based on what it tastes like, the mouth feel, and what I can do with it. Does this make sense to anyone else?
Teeeeeeeeee
(T)
#13
Agree, sometimes better not to have an imitation that would fail in comparison. We used to eat bean soup, and instead of getting a replacement for beans, we started making Thai coconut curry chicken Soup or shrimp soup etc, get something totally different that doesn’t suffer from being near or not near a carby flavor.
Momof5
(Susan)
#14
Shredding Zuccini or even slicing it thin to use in a pasta dish, or spaghetti squash are both very nice -I use them on occasion and buy a Sugar free/oil free organic pasta sauce from Walmart (it is $4.00 a jar, but I only use a bit at a time, so it lasts me for quite a while).