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So lets talk Shirataki. Made with yam flour, some have added tofu, and they are virtually carb and calorie free. Are they like real pasta? No cause they are more gelatinny 
but do they work well enough to replace pasta? Some say they love them MORE than they loved pasta. There are those who can't get past the texture, but those who love it say, "pour on your favorite low carb sauce (alfredo etc) and you will be in almost pasta heaven.
I'm told the best thing is that you can eat a whole bag (thats a big plate of pasta for those ravenous moments) and even with your sauce its only 8 to 10 carbs. Do-able!
Being in Canada its a pain to order...but possible, but you guys in the U.S. should be able to get it easily. I guess they pack it in water that smells er...well rather fishy...so you don't want THAT smell on them, first things first you have to rinse them, then boil them for a few minutes to get the preserving smell off of it. Then add whatever sauce and enjoy!
I am going to have them as a side to whatever meat I am having, I won't go hogwild and have a whole plate...but its tempting! heh!
I heard that the ones made with Tofu added a few more carbs but made the texture more like real pasta. I couldn't get any of the ones made with Tofu as the company I ordered from only had the natural ones. And I couldn't get anyone who made the tofu added ones to ship to Canada. The ones on Amazon charge HUGE shipping, something like $70 to Canada, I was like...Uh UH! Bu-bye!
For those who have no clue what I am talking about, heres a link.
http://www.lowcarbeating.com/article...ach.php?id=419
Heres a thread I found on it from here:
http://www.atkinsdietbulletinboard.c...ight=shirataki
I am a veggie girl and I am very much looking forward to having pasta once a week or more again! Will let you know what I think when I get my order, but in the meantime, if anyone has any experience with shirataki noodles, please submit a report here. I ordered the spaghetti and angel hair ones but you can also get fetticine, linguini, etc, they were out of stock though.
I got a great recipe too here, can't wait to try it.
If you love pad thai noodles, you'll really love this lc version.
Peanut Butter Shirataki Noodles
1 bag of tofu noodles, or plain yam root noodles
1 tbs peanut butter (no sugar)
1 tbs soy sauce
1 tbs rice wine vinegar s/f
1 tbs splenda
1 tbs scallions, aka green onions
4 oz cooked, diced chicken breast
Optional: hot oil
Drain and rinse noodles in cold water, then drain on paper towels (not everyone does this) and put into hot dry pan to remove as much water as possible. TURN OFF HEAT UNDER PAN
Put noodles in a bowl and set aside
Add peanut butter, soy sauce, vinegar, splenda and scallions into pan (Keep off heat) and stir with whisk until totally blended. It might look odd until the peanut butter is completely combined with the other liquids. If it get too thick add 1 tbs of water.
Add noodles back into pan and put heat on for about 1 or 2 minutes. Eat and enjoy!
NOTE: I only dry the noodles if I as using them in a regular recipe, not if I'm adding them to soup.
2 servings 10 min prep.
but do they work well enough to replace pasta? Some say they love them MORE than they loved pasta. There are those who can't get past the texture, but those who love it say, "pour on your favorite low carb sauce (alfredo etc) and you will be in almost pasta heaven.I'm told the best thing is that you can eat a whole bag (thats a big plate of pasta for those ravenous moments) and even with your sauce its only 8 to 10 carbs. Do-able!
Being in Canada its a pain to order...but possible, but you guys in the U.S. should be able to get it easily. I guess they pack it in water that smells er...well rather fishy...so you don't want THAT smell on them, first things first you have to rinse them, then boil them for a few minutes to get the preserving smell off of it. Then add whatever sauce and enjoy!
I am going to have them as a side to whatever meat I am having, I won't go hogwild and have a whole plate...but its tempting! heh!
I heard that the ones made with Tofu added a few more carbs but made the texture more like real pasta. I couldn't get any of the ones made with Tofu as the company I ordered from only had the natural ones. And I couldn't get anyone who made the tofu added ones to ship to Canada. The ones on Amazon charge HUGE shipping, something like $70 to Canada, I was like...Uh UH! Bu-bye!
For those who have no clue what I am talking about, heres a link.
http://www.lowcarbeating.com/article...ach.php?id=419
Heres a thread I found on it from here:
http://www.atkinsdietbulletinboard.c...ight=shirataki
I am a veggie girl and I am very much looking forward to having pasta once a week or more again! Will let you know what I think when I get my order, but in the meantime, if anyone has any experience with shirataki noodles, please submit a report here. I ordered the spaghetti and angel hair ones but you can also get fetticine, linguini, etc, they were out of stock though.
I got a great recipe too here, can't wait to try it.
If you love pad thai noodles, you'll really love this lc version.
Peanut Butter Shirataki Noodles
1 bag of tofu noodles, or plain yam root noodles
1 tbs peanut butter (no sugar)
1 tbs soy sauce
1 tbs rice wine vinegar s/f
1 tbs splenda
1 tbs scallions, aka green onions
4 oz cooked, diced chicken breast
Optional: hot oil
Drain and rinse noodles in cold water, then drain on paper towels (not everyone does this) and put into hot dry pan to remove as much water as possible. TURN OFF HEAT UNDER PAN
Put noodles in a bowl and set aside
Add peanut butter, soy sauce, vinegar, splenda and scallions into pan (Keep off heat) and stir with whisk until totally blended. It might look odd until the peanut butter is completely combined with the other liquids. If it get too thick add 1 tbs of water.
Add noodles back into pan and put heat on for about 1 or 2 minutes. Eat and enjoy!
NOTE: I only dry the noodles if I as using them in a regular recipe, not if I'm adding them to soup.
2 servings 10 min prep.
Caution I BITE!
YOU MUST DRINK YOUR WATER!
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