Shirataki Noodles

mars2kids... my daughter won't eat it with sauce because it's not "sketti" but she will eat it with a tiny bit of butter or olive oil and parm cheese.

I can't stand the tuna smell. I have tried them once with a laughing cow swiss wedge. In my mind I could still smell the tuna so it didn't work out very well. I feed some to my youngest daughter and it made her tummy hurt. I did rinse them for 3 minutes and microwaved them 1 minute to help dry them out. I was out of paper towels so they didn't get completely dry which I think was a mistake. Next time I will have one of my daughter's open, rinse and cut them so I can skip the smell.

Just caught up on this ... Thanks DK. Our Waitrose is 20 miles away... Next time I go, I will have a look

I liked them--but I rinsed for a loooong time, until I couldn't smell anything anymore. A spicy sauce helped a lot too. DH put them in the freezer for some reason, however, and ruined them.

I buy them at the Asian grocery, and there are a few recipes around to make them, I have the stuff but haven't tried that yet. You do have to rinse them for a while, and they don't smell like fish after that. Hence my foray into trying to make them.
I like them cooked for a while( 15 min.) in chicken broth and then with veggies and chicken, and Asian seasonings like soy sauce and sesame oil. They have a softer texture then the ones called magic noodles. They are in the produce department at mine, you know they are the same thing because they have no carbs or calories.

You could always try slim pasta? Whilst they do have a different taste to normal pasta, I found that it is by no means over powering or intolerable to eat

We have shirataki noodles at our house as a staple! I find rinsing really well and sometimes even boiling for about a minute eliminates the smell completely. (the smell is not from any fish but from the process).My favorite brand is Miracle Noodle, no soy, tofu, calories or carbs..som many different varieties and great recipes on their Facebook page. Sauces add so much!! our favorties are stir frys.

I love the shirataki noodles. I buy something called Miracle Noodles. I have replaced all my spaghetti type pasta with this. I use them in stir fry and as I said spaghetti. They are nothing like real pasta. They do smell funny, fishy, but rinsing them in warm water clears that up. The smell comes from the fermenting fiber. They only take a minute to cook. The texture some say is rubbery. I do not find them to be that way. All I know is I buy them in a 10-pack box and use them up quickly. I order directly from MiracleNoodle.com I think they are wonderful and since using them my carb craving has stopped.

Thanks for the post, I have been trying to find these in local stores and couldn't I am going to order some next week! I heard they are really great for filly you up, does that work for you?

they are filling because they are made of fiber that takes a lot of time to be digested and they have no calories. I do not think they can substitute pasta for italian style recipes since they do not have the taste and texture of pasta, but they are good to bulk up oriental style stir fries

If you're going to buy shirataki, do it at a Japanese grocery instead of a gourmet supermarket, and it will be a lot cheaper. There are also versions available that contain tofu and/or "yam" (not sweet potatoes, which are high fiber and vitamin - the starchy African vegetable, which are very different).

Drain off the water, boil a pot of fresh water, and "blanch" the noodles for a few minutes, then drain under running water. This will get rid of the taste, which comes from the package water. Shirataki is like tofu in that it has little taste of it's own and picks up the taste of whatever it absorbs, even if what it's absorbing is the packaging liquid! The longer you let them 'marinate' in sauce or soup, the better-tasting they will be.

Some people never get over the chewy texture, though - they are more like stiff gummy candy than pasta. The angelhair size is probably more palatable for the average person. If you're looking for a nice whole grain alternative to regular white-flour pasta, particularly for Asian-style dishes, you can't beat buckwheat soba!