I LOVE them.. not by themselves of course. By I use it as a sub for pasta or cut it up and add into soups. Its a great filler for only 40 calories a bag!
the initial smell, omg, that almost threw me off them. But, I rinsed them for a while and the smell was gone. I liked them, I didn't LOVE them, but it was all good. To me its like, I LOVE cheese, but I like low fat cheese okay too so I'll eat the better for me choice...so with noodles, just the fact that they are better for me I'll use them instead of the better tasting but worse for me choice. Does that make ANY sense? I like my shirataki noodles with a veggie stirfry in stead of rice. Although, they really don't stick with you for too long, when I eat them I'm usually hungry again in an hour...
I have only tried the house food ones so far.... they are good, not great but good. I make the alfredo like she does but then add a bunch of veggies, shrimp and hot sauce... very very good!
They are 40 cals and will everything else they fill me up pretty good!
There are a couple of kinds of those, I gather. The Hungry-girl version is TOFU Sherataki noodles, they have 40 calories per package. I eat those regularly, and are great for giving me a pseudo-pasta fix. I've also read about "Sherataki" noodles that have zero calories, but I've never seen those in the store. Not sure exactly what they are made of.
I love them. There are a couple different types - some have tofu (more calories), some have seaweed, etc. Either way, the calories are negligible, IMO. My favorite way to eat them is with an Asian Peanut dressing and lots of chopped veggies (cukes, peppers, etc.). I got the peanut sauce recipe from Nelie here on 3FC!
About Konjac glucomannan (KGM)
Konjac glucomannan (KGM) is a water-soluble dietary fiber that is similar to pectin in structure and function.
KGM is a high molecular polysaccharide, is formed when the residues of glucose and mannose are bound together by β-1, 4-linkages, the molar ratio of glucose and mannose is 1:1,6. Acetyl groups are located on every 9-19th sugar unit. These acetyl groups contribute to the solubility and gelling properties. If the acetyl groups are removed under mild alkaline conditions, the molecule will produce heat stable gels.
The molecular weight of KGM from 200,000 to 2,000,000 varied by konjac species or variety, processing method and even storage time of the raw material.
KGM service food industry as following function
Soluble Dietary fiber source
Gelling agent
Thickener
Stabilizer
Film former
Emulsifier
Konjac Glucomannan(KGM) unique functions:
1. Forms an extremely viscous solution
2. Has great water-binding capabilities
3. Can form a reversible or a thermo-non-reversible gel
General function
* Highly soluble in cold and hot water and forms a viscous sol in 20-30 minutes.
* Gels with mild alkali
* Heat stable gelation
* Interaction with starch
* Synergism with kappa carrageenan, xanthan gum and LBG
* Stable at low pH
Konjac powder has the highest molecular weight and strongest viscosity among any dietary fiber known to science. (Molecular weight between 200,000-2,000,000 Daltons)
It is capable of absorbing up to 50 times its weight in water and creates a highly viscous gel from 20,000 to 40,000 cp.
My friend who ordered it and said she did research said that it's some type of root that is made into powder and then made into noodles. She also says that if you don't wash them for like 5 to 10 minutes they taste awful and there's a smell. I would try it again after they are washed well and she says that you have to boil them for at least 5 minutes.
I think I may buy some. They're not the best thing, but for 0 cal and only 3 grams of carb which is all fiber, I think I can manage. they take on whatever flavor you put them in. They are just really expensive.
ya, I rinsed mine forever it seemed before they seemed edible. boiled them for about 7 minutes, or however long it took me to flash stir fry the veggies (not long). They weren't terrible, I wouldn't turn them down thats for sure.
I kinda wonder if it's too good to be true. When I eat regular pasta it makes me gassy. Well, when I ate the noodles last night I was really gassy, but then today I was really regular so I think it was just the fiber. Overall, I think it could be worth it, but how can you have good with 0 cal and the very beginning. Seems a lil fishy to me....
shiratake noodles
