Kelp noodles

(jilliangordona) #21

Thank ya!

#22

A relative non sequitur here, but as of last night, I also started using Brenda’s method for Shirataki noodles. I used to pan fry them for 10-15 minutes, stirring constantly. But, because they’re almost all water, nothing really happened. I tried 2-3 minutes in the microwave last night, and same result texture and feel-wise. Very similar feel to ramen noodles in my opinion. :slight_smile:

#23

I have to agree. I like shirataki noodles OK in Asian-style dishes, like my “Faux Pho,” and Pad Thai, but do not like them at all in Italian-style dishes. I sure wish I did!!

Same brand, too. I’ve cooked them every which way (boiling, drying in the oven, pan frying) for years, but still… It’s the texture for me, too.

I did recently try some dried shirataki noodles I bought in a Japanese food market, and they were really good in a Chinese noodle dish. My non-keto housemate ate 'em up!

EDIT:, Oh, also I’ve tried kelp noodles from Whole Foods a long time ago and they were kind of interesting. I made them into some sort of cold noodle salad, as I recall.