Shirataki Noodles - Share Your Favorite Recipie


(I'm that bad type, make your mama sad type) #1

I just bought some Miracle shirataki Noodles for the first time, in both angel hair and fettucini. I’m trying to get inspired with what I should do with these suckers.

So let’s hear it. How do you prepare yours?


(Empress of the Unexpected) #2

Sorry, what are miracle noodles? Oh, the shirttaki noodles.


(Ellen) #3

Alfredo, ragu (although I know you could just eat the sauce like me), carbonara.


(I'm that bad type, make your mama sad type) #4

Do you have to drain them n let them dry? I was surprised to find them floating in liquid.


(Susan) #5

The package I had of them said to put in a colander, and drain and rinse with water first, so I did that and added some Sugar Free Pasta Sauce that I bought at Walmart.


(Ellen) #6

Yep, rinse & dry off. I also sometimes throw them in a tuna mayo salad.


#7

My favorite is a Keto version of pad Thai or peanutty noodle sauce.

I have tried several techniques to “normalize” them a little and get the slightly fishy smell/taste out. Best way in my experience:

Rinse in tepid water, then soak in salted water for 5 minutes. Rinse again. Then I heat a frying pan or wok over medium heat, add a teensie bit of coconut oil and quickly stir and sauté the noodles to dry them out.

The liquid they come in, IMO, needs to be pulled/dried out so the flavor of the sauce you’ll be using isn’t thrown off by the original liquid.


(Full Metal Keto) #8

I also read someone said soaking in a little milk for a bit absorbed the off smell, same thing works with liver. I don’t know if almond milk would do it.

I have two bags of penne that I haven’t tried yet. I was thinking about baked ziti.

:cowboy_hat_face:


(KCKO, KCFO) #9

I open them up and rinse them under running water. I then add them to a hot dry fry pan to remove as much moisture as I can. I use alfredo or red sauce or even curry sauce over them. Letting them simmer in the sauces for a few minutes helps.

I personally don’t like the wider noodles, I like angle hair and the rice cut. I use the rice several times a month, the noodles, rarely since I bought a spiralizer for using with zuchinni for bigger noodles.


(I'm that bad type, make your mama sad type) #10

Yes, I agree. The fettucini were rubbery. I have a package of angel hair that I’m going to try. Hear it’s way better.


#11

I usually buy the more expensive ones cause they have better preservative liquid.
I wash and rewash and rewash.
I use them in salads when I eat them (not at the moment) and cut coriander parsley and tomatoe, throw in salmon or sardines or any kind of protein, dressing with some sort of oil (depending on the protein) and APPLE CIDER VINEGAR.
I always use the apple cider vinegar cause they need the flavour added. Sometimes I mix in mustard with it.
And always salt and pepper. They have no flavour, you have to add it in.
I never heat them and don’t use them with sauces, I like the texture with finely chopped salady stuff and lots of flavour added.