shiratake noodles part dose

[Heidi3]

you guys I have been eating these for years in Korean restaurants and never knew what they were!!!!.....they only have 10 cal per serving and like 2 carbs!!!....I had them with kimchee and bean sprouts for lunch with a bunch of sesame oil and seeds...yummy ..I really feel this stuff is better cold in Asian style salads ....just drain, dress and serve ....what a bargain at a buck a bag I pretty much eat the whole bag myself!!!!!!....thanks for straightening me out on these and please if you have not tried them look for them...now I just have to find/try the tofu shiratake!!!....
the block of yam paste is also good as I said before Koreans cut them in cubes and make a kimchee sauce for them..yum....nice texture....you guys heat these???? soooo good cold!

[not2late]

I use them in those brothy Asian style soups for a nice noodly texture. I've always wondered how to prepare the blocks...might pick a couple of them up the next time I'm at the Asian supermarket.

[2big4mysize]

cool now I can save money and just get the blocks. Do they have a special name in a korenan store?

[Heidi3]

No special name Yam Cake made by Nishimoto

<1carb per serving per oz and 0 calories!!!

cube dress marinate a bit and eat!!!! jelly like and tasteless but with all the sesame oil and toasted seeds I think it is yummy ...it always comes as a side kimchee

oh yeah do not forget chile flakes I will make it today photograph it for Pau and post my exact recipe how does that sound...I am still embarassed I did not know this was what you were all talking about!!!!

I have to say I would not buy them instead of the noodles they are do different in texture that the noodles you can slurp (I will try them in broth Megs I was thinking about trying them for Pho' and a Bun salad!!!)
the blocks are more of a cubatious thing to eat so if you want noodles get those I guess and if you want cubes get the cake!....it is really all about the texture with this stuff don't you think...ok I am going to prepare and post my yam cake recipe!

[not2late]

Oh. My.

On my way home, I stopped by the library to pick up a non-food book I had on reserve. Since the check out line was long, I browsed through the cooking section. I borrowed Mark Bittman's lastest book. It has a recipe for "roll-less spring rolls"!

The recipe is a basic Vietanmese spring roll, without the wrapper. It uses rice noodles, but the shiritake noodles can easily sub for them.

now I have to buy the other ingredients..... :joy

(PS---I still have to do some in-depth reading, but the book has other recipes that need little to no conversions. I also checked out a Chinese cuisine book that looks pretty good too!)

[2big4mysize]

could I stick this stuff in my pasta maker and extrude noodles?

[NulloModo]

The blocks are known as Konnyaku. The noodle form of Konnyaku is known as Shirataki.

I doubt a pasta extruder would work... imagine what would happen if you tried to force an ultra-firm jello jiggler through your pasta machine.

[Heidi3]

NO you can not extrude them it is kind of like agar you will end up with a mess I do not see there is a savings with the cake it is a differant texture just enjoy the cake as a cake and the noodles as noodles...

....also I found the tofu noodles and made a Vietnamese Bun last night with lemon grass squid on it!!!! OMG it was to die for the recipe is easy if you have a food processor!!! here you go....

it is a wonderful meal!!!!

BUN

Makes 2 servings in my house!!!

For salad:
2 cups shredded lettuce
2 cups fresh crisp bean sprouts
1 peeled, seeded, julienned cucumber
1 red bell pepper julienned
1/3-1/2 cup roughly chopped or small whole mint leaves
1/3-1/2 cup roughly chopped or small basil or Thai basil leaves

For garnish:
2 tbs chopped roasted peanuts
hand full of chopped green onions
Nuoc Cham (see separate recipe)
handful chopped cillantro

For noodles:
drained shiratake tofu noodles or the other kind we eat a small bag each

Topping:
Lemongrass shrimp or squid or chicken whatever you like pork is good


Process:

Make your salad veggies and set in the frig

For garnishes:
Make Nuoc Cham and refrigerate

For noodles:
rince and drain set aside



to assemble:
devide noodles and put in the bottom of large bowls then top with devided salad top with warm shrimp and Nouc Cham then garnish and serve!!!

NUOC CHAM

3 clove garlic
2-3 Thai bird chiles, or 1 small Jalapeno or serrano chile (amount to taste)
1/2 tsp ground chile paste (amount to taste)
2/3 cup hot water
2 tble splenda (optional I left it off)
1/4 cup fish sauce
2 tbsps fresh lime juice
2 tbsps carrots shredded very finely (you can leave this off if you are not on carrots yet)

1. Core, seed and mince chiles

2. Mince garlic and chiles together until they form a paste

3. In small bowl, combine minced mixture with chile paste, hot water and splenda, stir well

4. Add fish sauce and lime juice and combine.

5. Float carrots on top

let it get good and cold before using


WARM LEMONGRASS SHRIMP/or whatever

2 tbsps vegetable oil
2 shallots, thinly sliced
1 clove garlic, minced
1 lb large shrimp, peeled and deveined
1 tbsp minced fresh lemongrass
2 tsps fish sauce
1 tsp splenda (I left it off)
Salt to taste

In large skillet, heat oil over high heat. Add shallots and garlic, quickly stirring until fragrant, about 30 seconds

Add shrimp and lemongrass: stir-fry for about 2 mins.

sprinkle with fish sauce, splenda and a little salt. Stir-fry until shrimp is cooked another 2-3 minutes.

Remove from heat and serve warm on bun

[Heidi3]

bumping bun so someone will try it ..you guys this is a really good salad even if you can not find the noodles!!! make it with some sprouts!!