Shirataki noodles
Anyone tried these and, if so, what's your opinion? I guess they're low in carbs and calories which could really help me out since I've been pasta deprived.
Also, where to buy? Whole Foods?
Thanks!
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10 Comments:
We recently talked about shirataki briefly:
http://www.seriouseats.com/talk/2008/08/shiritaki-noodles.html
In Cleveland, I always buy mine at Asian supermarkets for the price and variety, since I prefer blocks. Apparently, Whole Foods sells them. Not sure if Trader Joe still sells them. I haven't seen it stocked locally.
If you've never had them before, it isn't exactly like Italian pasta, as far as flavor and texture...
Cassaendra at 12:18PM on 01/07/09
Always thought of it as a component to certain Asian dishes and haven't given much thought to applying it to American or European dishes...I'm thinking that the "sproingy" texture/character wouldn't be what you're used to with traditional pasta. I like the slippery, chewiness of it. I wouldn't use it with my Bolognese or in my carbonara; definitely would in a highly seasoned brothy dish.
Oh, and Asian market is my source for shirataki.
wookie at 12:57PM on 01/07/09
Where are you? My local grocery store and Whole Foods both sell it.
bitchincamero at 1:08PM on 01/07/09
I've tried it for the same reason - to quench a pasta craving. It did not work. I wouldn't necessarily say that I didn't like them, but they're definitely way different from pasta. They work much better in a soup. I've seen them showing up more often in major grocery stores now that they're gaining popularity.
horsefish at 1:09PM on 01/07/09
Does anyone know what the standard shelf life of refrigerated shirataki noodles is? I bought some at my neighborhood Asian market and there's not an expiration date on the package. Thanks!
annatr at 1:47PM on 01/07/09
i like them and while i wouldn't use them in an italian pasta dish, they work great as an asian noodle subsitute in either soup or stir fry.....
i'm not sure how long they last... i don't think they last indefinitely, though.... if i remember correctly, i think they had about a month expiration on them....
just make sure you rinse them off really well before you cook them, they have a funky smell that passes....
pooch at 2:20PM on 01/07/09
They've always had a sell-by date when I've bought them, and it's always been several months down the road. I get them at an Asian market where presumably the turnover is high and the product very fresh.
As for taste, well, there's no confusing shirataki noodles with actual pasta, but let me tell you when you're watching calories and carbs they are a godsend. I have had them mixed up in a stir-fry with a mountain of vegetables; I have had them with pesto; I have had them with tomato sauce while my genetically slender husband and son scarfed down the Barilla. They will definitely do. I always boil them for two minutes on the stove, but have heard that you can cook them in the microwave as well.
mother91 at 5:51PM on 01/07/09
Restaurants that serve them in dishes? I would love to try them out in a dish.
TheBlue at 8:05PM on 01/07/09
Howdy folks -
there are two types of shirataki: Pure bean and half tofu.
the tofu version is definitely more palatable for western tastes.
It is a bit less odorous.
And it is notably less "bouncy" in the mouth. It is closer to the tenderness (al dente) of grain-based noodles.
Don't get me wrong: You won't be fooled in a blind tasting; but it may be a "good enough" substitute until you can add a higher carb item.
And yes, they are definitely perishable: Come on, they're packed in water; use a little common sense.
Related: This seemed crazy to me when I first heard of it, but a friend made a batch and we concurred that it was pretty good.
Beat up a couple eggs with 1/4 stock or water. Cook thin sheets in a slow skillet. They need to be cooked until dry, or they'll stick to themselves; not fun, not tasty.
When cool enough to handle, roll up the sheets and slice into noodles (like you're making fetticcine).
This really does have the mouth feel of noodles! I was distracted by the eggy-ness, which I could taste through the sauce, but that didn't bother my pal. So, let your palate decide.
This comes from Suzanne Sommers, whose food plan rejects carbs for the insulin impact (rather than weight loss) but all roads lead to Rome, I guess. Anyway SS says her mom does this.
I hope this is helpful. Good Luck
mauserati at 9:11PM on 01/07/09
Asian markets are your best bet.
Whether you use the blocks or the "noodle" kind, they're almost like tofu in that they have little to no flavor on their own, but readily take on the flavor or whatever they're cooked with (given enough time, shirataki's not quite as absorbent as tofu).
The most common way I've had it was in long, slow braises with meat and veggies (pork belly or beef short plate with some fat, daikon, carrot, soy sauce, ginger, scallions, yum!) or in hot pot.
I've seen them sliced thinly into noodle-like strips and served chilled with sauce, too.
fuuchan at 3:08AM on 01/08/09