Shirataki noodles

#1

I’d like the forum’s opinion on Miracle Noodles/Shirataki noodles.

I know how they taste and the texture, but does this belong in our body?

As usual, Thanks for taking the time to comment.

(the cheater) #2

I for one put LOTS of things in my body that don’t belong there… (what AM I talking about?!)

jk Nothing wrong with Shiratake noodles. I buy them by the boatload and use them 3-5 times a week. What specifically are you concerned about?

(less is more, more or less) #3

There are a lot of other threads that ask this question, with great responses.

https://www.ketogenicforums.com/search?q=shirataki

(Steaks b4 cakes! 🥩🥂) #4

I made Alfredo shiritaki noodles recently…was not a fan. Might give them one more go before I make my final decision!

#5

I made Pad Thai with them today for lunch. I quite enjoyed it, but it did feel like cheating as it was my first noodle dish since I started 6 weeks ago. I’m just a little skeptical as with most things in life there are trade offs. I just wanted to make sure there is no “catch” with these noodles and I’m hoping it doesn’t cause me to crave other noodles.

Thanks for your reply.

#6

Thank you, I’ll take a look.

#7

After using them today, I would say that they wouldn’t be a good match with Italian food, but good for Asian type dishes. Just my opinion.

(Teri) #8

If anyone knows a cooking hack to make them less chewy, please, please, share. Every time I cook them the way the package says they are like rubber. I’d love to find a way to enjoy them.

(Steaks b4 cakes! 🥩🥂) #9

It was more the texture of them that didn’t sit well with me. The Alfredo sauce was still nice.

(Steve) #10

When I make this:


I rinse them like crazy, then drop them into an already-boiling bot of water for 3 minutes, then I strain, throw into a frying pan and fry until they start squealing (usually with some sesame oil and soy sauce). :slight_smile:

(Teri) #11

I’ll try frying them a little longer. That is the one thing I wasn’t doing. I think I’ve been taking them out of the pan too soon, because mine weren’t screaming in pain yet, lol.

(the cheater) #12

I have no idea what the official way to cook them is, but I just rinse them a couple times in the bag and toss them in a skillet for a few minutes so they absorb whatever else I was cooking (salt, butter, etc.).

Sometimes I make a sort of alfredo (if you can call it that) - usually just a mix of HWC, sour cream, various kinds of low/no-carb cheeses, and maybe some mayo. Lots of options. They aren’t an exact analog to wheat-based noodles, but they bulk up whatever you’re making with essentially no calories, so it’s worth it to me.

Frankly, sometimes I think they’re not chewy enough :smiley:

(Jennifer Kleiman) #13

The Japanese call shirataki “Broom of the stomach”. It helps clean you out. Lots of animals eat their entire prey & get a ton of fiber we’re missing, the hair & bits & whatnot. Hunter-gatherers got a ton of fiber in our ancestral diets since they didn’t have the domesticated vegetables we do, their veg would’ve been stringy and I’m sure they didn’t let any of the tough gristle go to waste. Good stuff.

(Eric - The patient needs to be patient!) #14

We use them occasionally with an italian meatballs. We have fund rinsing them a lot helps before adding them to the sauce.

(Steaks b4 cakes! 🥩🥂) #15

That sounds nice! May be if I tried eating them with something else the texture wouldn’t be so weird! I rinsed mine, boiled them for about 3 mins, and then fried them for 10 mins.