Hi everyone,
So I recently discovered bare naked foods, mainly shiritaki pasta.
I love it because when my macros on proteins and carbs are almost reached but I need to eat more fat. I cook those with butter and manage to reach my fat goals without adding protein and/or carbs to my daily intake.
What are your thoughts on this type of food to be used “sometimes”
Thanks guys & Loving this forum…joined a few days ago only!
Florencia
My only warning is prepare the pasta properly or you might have severe bloating/toilet troubles. That was my experience anyway, you need to rinse them a few times and pat dry before frying them up etc. Also either cut them up or chew thoroughly to avoid any stomach upsets. Besides that I think they’re a pretty good addition to any keto diet.
Thanks Chris, so far no issue…but was not washing them…will do from now on !
You also rince them to get rid of the smell. I like their mushroomlike bite and they also exist in rice form. I eat them with meat sauce or chicken curry. Not every day, but they are a good vehicle 
Another advantage : you can cook them in your sauce, they are ready in 3 minutes
We use them about once every 2 weeks. We have a grocery store that has great meatballs with a tad of tomato sauce. We use this noodles on those meatballs. As others have said, rinse then a couple of times. Otherwise the smell is a bit strong.
My thoughts? I’ve tried preparing them as recommended, but I cannot get beyond the smell - it’s really not pleasant. I guess I want a pasta (or rice noodle) that tastes just like the real thing, and these don’t, so I don’t bother with them any more. (I’m told I have far too sensitive a sense of taste and smell, and I’m super-fussy, so there’s that.)
Glad you have had a good experience with them.
I am very good at seasoning so maybe that is why I get to enjoy them even though it is not the real thing…thanks
I liked the pasta. Didn’t feel like I was really missing out. Just rinse reallllllly well.
I liked the spaghetti and rice versions. The thicker fettuccine noodles were too chewy and gummy for me - not as noticeable in the smaller versions.
The rice version is fantastic with the keto chicken pad Thai I cook.
I do 3 preps on mine - rinse really well, then boil a couple of minutes, then drain and dry fry. I’ve never detected any off smells like when you first open the bag.
Jane, I’m going to try this. Haven’t seen the rice version, just the other two.
Amazon has the Skinny Pasta brand and Miracle Noodle brand in 6-packs. I found it when I was in Houston to try before I ordered 6 online.
Can’t find these locally in the middle of nowhere, Arkansas so rely on Amazon a lot for my oddball keto foods.
I really like those in any kind of shape. I even got them in a dry powdered version to thicken the sauces and make puddings
My favorite way of eating them is in Asian style soups…Yum. I have used the rice shaped in stir-fries with good results, also.I rinse them really well and dry them out either in the microwave or in a frying pan. Add to soup and your good to go. If you like them, there is no real reason to use them sparingly (unless they cause bloating or discomfort) as they are all fiber. FYI if you like them as much as I do (lol) Vitacost sells them for 1.80 a bag.
I have eaten them a couple times. They are okay. I find that I prefer zucchini noodles now.
I enjoy them about once a month. Usually the angel hair, with meat sauce (tomato sauce with ground beef).
I don’t really mind the smell, but they are better if you get rid of the smell by rinsing, draining, and then drying them first. Most people dry them by sauteing; I microwave them until hot and fairly dry. The sauteing or microwaving also improves the texture–at least if you want them to resemble a Western-style pasta.
I eat them in rice form primarily. Love those, I have also had angle hair pasta, ok, but not the greatest. As for the thicker versions, I much prefer my zoodles for meals that need the fatter styled noodles.
I wash them well, then skillet dry them, improves the texture. Rice left overs are good in meatloafs instead of the crackers I used to use. Adds good texture.
I don’t like rice, so I’ve never tried the shirataki rice. But some recipes need “filler”; it’s good to know that the shirataki rice works well for that.
I love zoodles! I bought the attachment for my KitchenAid and was so much better than the manual “pencil sharpener” I had that sometimes scraped my knuckles.
I add lots of curry spices and a bit of onion/garlic when sautéing and they are a great side dish.
But not the same as Shirataki rice in an Indian dish.