Tofu noodles

Fat Melanie · 08-18-2010, 05:23 PM

That's one cool gadget!!! I'm thinking of all the cool things one could do with it; sweet potato 'noodles', cucumber 'noodles' for pasta salads, and stuff like that! Yum!

Okay guys don't freeze your shirataki noodles... ever!!!

They turned out weird looking and such a weird texture, even weirder than the texture they have already. It rendered them uneatable and unchewable and that package had to be thrown out. I have many other packages though so that one won't be missed!

Speaking of, I like how they soak up flavors from stirfries for example, and I initially liked them, but I'm having trouble getting past the 'wormy' or 'rubbery' texture. I ate my food and I enjoyed it but I kept thinking of the 'worminess' so to speak. Then that night, I felt nauseous and the next day as well. I read another message board where a woman described the same nauseous feeling. Coincidence, or no? I'm not sure but I sure won't waste them because they are such a great product. I just have to figure out what to do about the texture.

So that brings me to this: How to change the texture somewhat? On the message board I was looking at regarding shirataki, some said to lightly pan fry them or something. What do you ladies do?

rdw1 · 08-18-2010, 08:35 PM

How did you cook them to begin with? I made some tonight, I put them in a colander rinsed well, then covered them with water brought to a boil for a minute... throw in the colander and rinse again. then I started my stirfry... when it was done I added the noodles back in and stirfried with for a minute just until warm... Im not sure if there is much way to change the texture- maybe I just got used to it... idk... then again I have always liked those little rice noodles, that they are similar to...

Fat Melanie · 08-18-2010, 09:01 PM

I got the pasta slim kind that said it was already pre rinsed but I rinsed them anyway (they smelled a bit shrimpy) and let them drain. In the meantime was stirfrying chopped veggies and chicken breast with a garlic soysauce mixture and I threw the drained noodles in at the end and stirred it and cooked for a couple of more minutes. All was well and good at first until I noticed a texture that was alright at first but after a few minutes it was hard to eat, although it tasted good, and textures don't bother me much so I'm not sure why I was having that sensation. I've read something about lightly 'frying' them in a tablespoon of oil or something like that.

sarahyu · 08-19-2010, 11:24 AM

I have done the sauteeing in a small amount of oil for a little bit before I used them, it helped to get rid of the wierd taste. Texture---well, it's just something you have to get used to.

peevah00 · 09-13-2010, 05:08 PM

I get shirataki noodles from the natural food store. Does anyone know if these count as a veggie serving?

Natasha1534 · 09-13-2010, 09:16 PM

Quote:

Originally Posted by peevah00

I get shirataki noodles from the natural food store. Does anyone know if these count as a veggie serving?

I don't believe so. Tofu is a bean curd, not a vegetable.