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Shirataki Noodles

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Old 01-04-2010, 07:13 PM   #1
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Default Shirataki Noodles

Thoughts? Recipes?

I suppose I should check if they're acceptable on P1.
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Old 01-04-2010, 07:28 PM   #2
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try doing a search on them. I am pretty sure I posted a recipe somewhere on here with them- Probably some soup But I can't remember.

I like them, but if you are expecting something like regular pasta its not like that at all...
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Old 01-05-2010, 08:41 AM   #3
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Nope, they are Phase 2 since they contain yam flour per our experts:
brown rice pasta in Phase II
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Old 01-05-2010, 06:26 PM   #4
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They actually come from the root of a (yam-like) plant. called a konjac plant... Not sure where that one is supposed to fit in

I have eaten them on both phases and it didn't seem to effect me either way... I think they are mostly water honestly- I think they have like 30 calories in a serving or pack... I can't remember but they have never caused any cravings for me...
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Old 01-05-2010, 07:15 PM   #5
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I wonder if we get these in the UK? I shall have to ask Mr Google...
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Old 01-06-2010, 08:46 AM   #6
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good to know!
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Old 01-07-2010, 10:04 AM   #7
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Ok, I found them at Whole Foods last night and read the label and it was the root, tofu and water as the indredients so I bought two packs: one "spaghetti" and one "fettuccini". To note: they are in the FRIDGE case (at Whole Foods, it was by the Vegan cheese and above the tofu) and look like brains. Or worms. Just saying!

I hope my recipe works for them:

Olive Oil, brown some sliced skirt steak with onion/garlic, add broccoli, mushrooms and tamari/wasabi then the noodles and cook together. I wonder if I shouldn't try woking the noodles first to try to get them "pan fried" first. Decisions, decisions.

Did anyone ever make these?
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Old 01-07-2010, 10:11 AM   #8
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Jenne - I would definitely toss them around in a wok for a bit before eating - they have a TON of water in them and seem soggy otherwise.
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Old 01-07-2010, 10:12 AM   #9
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Ok cool. Thanks zeff. I will try to "fry" them up first, take out of the wok, brown the meat then toss them back in. Do you like them?
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Old 01-07-2010, 10:15 AM   #10
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I really like them. I rinse them several times to get rid of the "fishy" smell and then boil them about 2 minutes before using them in stir-fries. I've yet to try them with pasta sauce but definitely will. They must be kept refrigerated, I think. Mine were mail-order and shipped with a cold pack in the box.
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Old 01-07-2010, 10:30 AM   #11
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They're a favorite of mine, too, and I'm on the line as to what phase they fit in to. They don't cause any cravings for me, and I've had them on Phase 1.

Definitely rinse them very well first, then pat them dry with a paper towel. My favorite way to have them is with a spicy peanut sauce and broccoli, and they're great in stir-fries, too.
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Old 01-07-2010, 09:17 PM   #12
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Um, so I made them.

I wish I cooked them 5-10 minutes longer (I rinsed, added a teaspoon of oil to a pan and cooked them alone for like 10 minutes. They started popping a lot so I cut the heat a bit, added some grated ginger and tamari and cooked another 5). But they were still a bit mushy. I don't care for them alone but they work as far as good filler in lieu of real noodles or rice for Ph 1. Eating them with the beef/broccoli/shrooms was a good trick.

I give them a B- I might just need to get used to them.
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