Hi Everyone!

Just curious but do Shirataki Noodles have a 0 P+ value?

According to E-tools it's 0 for 1/2c serving, 1 pp for a cup. I haven't figured out a way to make those edible, lol. Any tips?

Yep they are, but good luck getting them down LoL.

Hungry girl has a great recipe for them and I've learned to love them.
Step 1. Rinse thoroughly under warm water
Step 2. Squeeze dry with paper towel
Step 3. Cook in microwave for 1 minute.
Step 4. Pour off excess water and squeeze with paper towel again.
Step 5. Add toppings

Maybe it's just me I easily adapt to almost anything, it's sometimes the only way I can have a happy volume of an old favorite like Fettucine Alfredo.

movie girl has the right idea you have to get all that water out of them. I saute them in a pan until they are drier then add my sauce. They are ok not great but I prefer them to speggetti squash

Maybe I'm just not a picky eater but I liked them. However, I do NOT like them with creamy sauces. I think they favor stir fry's.

I also love spaghetti squash. We had some recently and tossed it with pesto and chicken and served it with sauteed squash and zucchini. It was fantastic.

I tried and can't stomach the noodles.....i'd rather starve lol!!! Love spaghetti squash though!!

X-posted:

I think the trick is to have them in an Asian style noodle bowl - make a stir fry with a lot of veggies, maybe some protein, and add the rinsed and dried noodles with some broth and stir fry sauces (hoisin, sriracha, oyster, etc). I like to top mine with a poached egg - they're similar to ramen. I wouldn't, for example, top them with marinara. That flavor doesn't fit with these noodle for me.



If you don't like the texture, you can take the rinsed and dried noodles and spray a nonstick skillet with some oil spray, then crisp them slightly so you end up with something like Hong Kong crispy noodles

The calorie content depends on whether they are tofu shirataki or plain shirataki. I prefer the texture of the plain noodles, although not all shirataki noodles are created equal. I've tried several brands over the past few years and the best BY FAR are the ones that are wound up into little balls:
http://500m2.files.wordpress.com/201...in-package.jpg

You can find those at Asian grocery stores.

The best way to cook them is to sautee them until they are visibly drier (after rinsing and drying them, of course). Hungry Girl has a good recipe that includes spinach and light laughing cow wedges, with garlic and sour cream. It tastes very similar to alfredo sauce. I've also added vodka, tomatoes, green onions and peppercorn to make an alla vodka sauce.

I've also tried sauteeing veggies and adding PB2, sriracha and some crushed peanuts to make a peanut sauce. The noodles are also very good that way.

The key is to rinse out the water that it sits in! It's been awhile since I had them, but I believe the instructions say to boil them for a minute.

Munchy, thanks for the great recipe ideas. I might have to pick some up again. I think it'd be a yummy meal with bokchoy, shitaake mushrooms, babycorn and some protein!

I want to like these so bad but I dont like the texture of them. The only way I can eat them is with laughing cow + ff sourcream to make a alfredo. I got the recipe from Hungry Girl.

I prefer the ones that have no calories. I like Miracle noodles cause they have no calories. Also on their facebook page there are many recipes that I have tried and are really good.

There are plenty of Asian grocers that carry practically 0-calorie shirataki (I think it's 10 for the bag) and they are a fraction of the price of Miracle Noodles. The ones I buy are only about $1.50 per bag.