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02-01-2007, 11:27 AM
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#1
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ADB (Protein Power)
Thread Starter
Join Date: Sep 2006
Location: Wisconsin
Posts: 81
S/C/G: 191/190/140
Height: 5'7"
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shiritaki noodles
What are shiritaki noodles? Where do you find them? Are they lower in starch than regular noodles?
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02-01-2007, 11:30 AM
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#2
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Moderator
Join Date: Apr 2006
Location: West Palm Beach, FL
Posts: 2,958
S/C/G: 260/252.6/125
Height: 5'1 1/2"
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The are "noodles" made from tofu. 1/2pkg counts as 1 condiment. You find them in the organic produce section of your store.
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02-01-2007, 11:33 AM
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#3
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ADB (Protein Power)
Thread Starter
Join Date: Sep 2006
Location: Wisconsin
Posts: 81
S/C/G: 191/190/140
Height: 5'7"
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Okay ... I'll look for them. Thank you !!!
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02-01-2007, 11:50 AM
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#4
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Let's try this again . .
Join Date: Jun 2005
Location: Beaverton, OR
Posts: 1,612
Height: 5'2"
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Oh man-I made the best dinner last night-tilapia and fettucine alfredo with the shiritaki noodles. They were soooooo good I thought there is no way I can eat this on plan. I added broccoli to it-I could see adding chicken also. Yummy-I may eat this every night
The recipe is in the main dish section BTW . . . . .
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02-01-2007, 12:44 PM
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#5
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LAWL Salt Police
Join Date: Dec 2006
Location: New Mexico
Posts: 2,200
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Thanks JM.. I've been missing alfredo...
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02-01-2007, 01:24 PM
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#6
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Moderator
Join Date: Apr 2006
Location: West Palm Beach, FL
Posts: 2,958
S/C/G: 260/252.6/125
Height: 5'1 1/2"
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JM - I've done the noodles as a stir fry w/shrimp and chinese veggies and they were just ok. So the alfredo is yummy, huh? I was thinking of giving it another try but wasn't sure...
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02-01-2007, 02:01 PM
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#7
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LAWL Salt Police
Join Date: Dec 2006
Location: New Mexico
Posts: 2,200
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I wonder if I could substitue the FF sour cream in the recipe for FF condensed skim milk like I do with the clam chowder. I hate sour cream...
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02-01-2007, 02:10 PM
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#8
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Moderator
Join Date: Apr 2006
Location: West Palm Beach, FL
Posts: 2,958
S/C/G: 260/252.6/125
Height: 5'1 1/2"
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Speaking of clam chowder... still waiting for that recipe!
I would think the sour cream thickens the sauce a bit, but it can't hurt to try. Would you really know there was a dash or sour cream in it though once it was all mixed together? Maybe you can ask Lizzy to make this one and she can trick you.
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02-01-2007, 02:21 PM
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#9
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Let's try this again . .
Join Date: Jun 2005
Location: Beaverton, OR
Posts: 1,612
Height: 5'2"
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The thing with the noodles is that I prep the heck out of them to get rid of the funny texture issue as much as possible. I rinse them well, boil them for 3 minutes, rinse again and them-no matter what kind of recipe I use-I still them back in the pot I boiled them in and sort of pan-fry on high heat for a couple of minutes, constantly stirring. This helps a lot-especially for stir fry. And i also noticed that when I made spaghetti-I wasn't crazy about it the night I made it-but when I nuked it the next day it was really good.
Dan-re the sour cream-I really didn't taste it . . . .but maybe you could sub ff mayo?
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02-01-2007, 02:46 PM
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#10
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Moderator
Join Date: Apr 2006
Location: West Palm Beach, FL
Posts: 2,958
S/C/G: 260/252.6/125
Height: 5'1 1/2"
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Cool, thanks. Maybe I can make this as a planned lunch. I've made them by rinsing them in the collander for a LONG time, and then draining well, and then laying them on paper towels and drying them and then repeating that process. The pan thing sounds easier and cleaner.
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02-01-2007, 02:48 PM
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#11
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Let's try this again . .
Join Date: Jun 2005
Location: Beaverton, OR
Posts: 1,612
Height: 5'2"
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You didn't boil them?
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02-01-2007, 02:56 PM
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#12
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Moderator
Join Date: Apr 2006
Location: West Palm Beach, FL
Posts: 2,958
S/C/G: 260/252.6/125
Height: 5'1 1/2"
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No, I just did all that and then added them to the stirfry which I cooked a lot. Then I added the shrimp at the end. They weren't really chewy, either, so if the boiling helps, I'll probably love it.
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02-01-2007, 03:18 PM
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#13
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Let's try this again . .
Join Date: Jun 2005
Location: Beaverton, OR
Posts: 1,612
Height: 5'2"
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Yeah-it should help a lot . . .
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02-01-2007, 03:18 PM
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#14
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LAWL Salt Police
Join Date: Dec 2006
Location: New Mexico
Posts: 2,200
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Quote:
Originally Posted by bizlawchik
Speaking of clam chowder... still waiting for that recipe!
I would think the sour cream thickens the sauce a bit, but it can't hurt to try. Would you really know there was a dash or sour cream in it though once it was all mixed together? Maybe you can ask Lizzy to make this one and she can trick you.
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I know I know.. I meant to do it last night, but fell asleep earlier than usual..
I'll try to get to it tonight.. Promise!
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02-01-2007, 04:28 PM
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#15
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Megan
Join Date: Jan 2007
Location: Long Island
Posts: 564
S/C/G: size 14/ pudgy size 10/Size 8
Height: 5'5"
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Quote:
Originally Posted by juliemarie
The thing with the noodles is that I prep the heck out of them to get rid of the funny texture issue as much as possible. I rinse them well, boil them for 3 minutes, rinse again and them-no matter what kind of recipe I use-I still them back in the pot I boiled them in and sort of pan-fry on high heat for a couple of minutes, constantly stirring. This helps a lot-especially for stir fry. And i also noticed that when I made spaghetti-I wasn't crazy about it the night I made it-but when I nuked it the next day it was really good.
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Julie, the best system I found for the noodles is to rinse them well under hot water, then while the noodles are still wet run them through the salad spinner. Then instead of boiling them, I nuke them in the microwave for about 90 seconds. Then finally I toss them right in with the stir-fry for the last 30 seconds.
Works like a charm every time, warm noodles no fishy smell!
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