Shirataki question

[Binsk]

Are shirataki (konnyaku, or konjac) noodles legal for induction? I have found a good supplier, and I use them like spagetti, or in asian style soups.

[Bugaboo]

Re: Shirataki question

I'm not familiar with those, could you list the ingredients please? Thanks.

[Binsk]

Re: Shirataki question

Hi Bugaboo. Basically these are made from Konjac flour (yam flour, but nothing like the yams we are used to). From what I understand Konjac is a root. These are basically all fiber. Some packets list them as 0 carbs, and I have seen as high as 2 carbs for a 100 gram package. They always come packed in liquid, and are similar in taste and appearance to Chinese glass noodles. Some people refer to the root as glucomannan, and we used to have a thread about that some time ago, but I couldn't find it.

[Bugaboo]

Re: Shirataki question

Wow...just when I thought I knew my noodles. lol! Well, if it's a root then I imagine it would fall under the 2-3 cups a day category since there are root vegetables listed there like jicama which is also known as a "mexican or chinese potato." Sounds interesting, I wouldn't mind trying those.

[pammie]

Re: Shirataki question

I eat konyaku or shirataki noodles at least once a week. I love them! what we get here in Japan is always 0 calorie 0 carb.
I have expirmented with them with different sauces and always find to me that they are best with Japanese flavors. I make yakisoba out of the and call it "fauxba" or sometimes I will cook them with mushrooms butter and soysauce.

if you are going to try them, make sure you rinse them before using.

[Bugaboo]

Re: Shirataki question

Fauxba...mmmmm...I haven't had yakisoba in a very very very very very long time. I wonder how hard those noodles are to find here. I could probably find them in Portland. Thanks for starting this thread Binsk!

[2big4mysize]

Re: Shirataki question

you really need to know your supplier cause some of them have soy flour mixed in the pure konjac is a great zero carb slurpy noodle that will absorb the flavor of what you cook it in.

and dispite our old cooking mod's disagreement make great spaghetti noodles for those doing induction even if the texture is soft rather then al dente.

[2big4mysize]

Re: Shirataki question

Bug most asian market carry them and their is an online site you can order them from too.

[Binsk]

Re: Shirataki question

Thanks 2Big and Pammie. I do agree that you need to rinse them well, and I tend to squeeze out the excess water. I have found that the ones that use calcium carbonate as a preservative do not have an aftertaste, infact I think that are fairly tasteless and adapt to any sauce. However, the ones that are preserved in lime, do seem to have an aftertaste, and a slightly fishy smell even though there is no fish.

I have seen these in the refridgerator case or just on the regular shelves of Asian stores. Be sure to get rid of all the excess water, or your sauce will become runny. Pammie, I do like them with Asian style sauces, especially Thai, but every once and a while I like them with an Alfredo or thick Italian meaty sauce. I bought a box of them at 50 cents a package (24 packages in the box)

[wayless]

Re: Shirataki question

I bought a box of them at 50 cents a package (24 packages in the box)

OK...I found these at a local Asian store this evening and cooked them up. They were pretty good. Not pasta-tasting, but they were good. I've had Asian food, and the noodles would work well with Asian flavors--especially sesame oil, scallions, beef and mushrooms (just came up with that)...Mmmm....LOL

Anyway, where on EARTH did you find them for that cheap? Did you mail order them?

[Binsk]

Re: Shirataki question

They were in one of our local Asian stores. They were marked 59 cents or 2 for a dollar, so I bought the whole box. I live in Canada, so that's Canadian money (American would be about 40 cents a package). The scallians, beef and mushrooms sound good Wayless. There were two recipes for shirataki noodles in that last lowcarbenergy magazine (one was a tuna casserole and the other a lemongrass beef on shirataki). I haven't tried either of them yet, but if they're good I'll post them.