WHAT!

Avalon · WHAT!

Oh I have to try this!

Sharing Grin

http://www.miraclenoodle.com/

adwred

Yeah, shirataki noodles. They're a common low-carber thingy. I find them a bit grody. But they're OK. Very high in fibre, unfortunately. That's all they are, in fact.

kallyn

They have a...unique...texture. Don't eat them expecting regular noodles, because you'll be in for an unwelcome surprise!

Carnation

No, no, Ava, don't do it, they're gross! Puke

Avalon

LOOK AT THE PRETTY LIGHT! SO VERY BRIGHT!

Carnation

Ok, X, but don't say we didn't warn you! Wink

Avalon

I bought some this morning and guess what's for lunch Grin

I appreciate the warning. I've read some good info on the slimely rubbery stuff and I'm looking forward to the experience. Compared to sipping raw egg whites, clear? ... I't can't be that something something Shock

. I love spaghetti, but I can't seem to portion well and the Whole Wheat just doesnt have the smoothness of the plain pasta. I've got this desire to throw some pesto sauce on the stuff so that'll be next.

Good Morning everyone from Naysayerville Yup

adwred

I've had it with garlic butter and parmesan cheese and it was quite tolerable! I think having a really really flavourful sauce is the key. It's literally a flavourless void - kind of like tofu, but with a more rubbery texture. So yeah, sauce it up!

Avalon

I'm a flavorless void, so bring it on! Laugh

God, I can't wait till noon!!!

kallyn

I actually hate it with sauce, because then I expect it to be a real noodle! I think they go well in Asian inspired soups though...they do a passable job of taking the place of rice noodles.

adwred

Yes, I've had it in an egg-drop soup with ground pork, dried shiitakes, sesame oil and fresh coriander and it wasn't bad that way. Although, that soup is just as good, if not better, without the noodles. Laugh

Avalon

Okay. Hmmm, not bad. I can see now how the noodles don't soak up any sauce. I don't think I dried them out enough so on the flat plate I used they were a bit soupy. I rinsed them first and didn't sense the fishy smell I've heard about. And the texture didn't bother me at all. I wasn't feeling full after eating the whole package (how could I not eat it all) but now a while later, I think they're expanding or something. I feel full, maybe? Oh what do I know.

I'm not bowled over or disappointed. If I can find some less expensive, I'll be quite happy. This batch cost $2.39. So as a pasta substitute it's a steep increase for a single serving. Still, the low cabs and calories are wonderful! I'll definitely try some Buttoni Pesto on some later in the week. They make a pretty darn good Market Pesto Sauce. And I have to try the squash dish Barb wrote about.

Yay! A new experience! Maybe some Tongue is next? Wow

ReddyMcMeaty

I had them and thought they were great, when prepared nicely. The angelhair stuff was teh good stuff imo. Here I could only buy a block of it and couldn't cut it into a shape which was enjoyable.

adwred

Ok, I had these last night in a stir-fry and they were good! Better than I remember. I added loads of garlic, leeks, chicken and fresh coriander and a few drops of sesame oil, though, so they were accompanied by a lot of of tasty things. But really - not bad! I'll have to go get some more, eventually. I like that I can have something that's noodley and gluten-free. And crepe noodles just don't hold together as well.

Erasmus

I am convinced, though I have yet to try it, that properly sliced and LIGHTLY cooked squid will do the noodle thing perfect. The only thing holding me back is that stupid Trader Joe's isn't carrying the calamari steaks right now. Very Mad

I suppose I could pop on over to the Asian market. But that place scares me. I'm a label reader, but not there! Of course I DO know what bait looks like... Wink

-E

Carnation

Yes! We've used squid as "pasta" before and it was delish. My whole family liked it. We also use tripe. Yup

Avalon

I haven't had any again, but Red, that sounded delicious! So maybe I'll plan a Thursday Dinner. You got me gleaking.

Glennart

adwred

Avalon

I hear you on that Yup

I think tonight will be a good night for those noodles in some low cal spaghetti sauce. I had a spinach, feta, tomato omelet for lunch, including has browns and a slice of toast Shock

Not bad as SAD, but a low cal dinner might be a good idea.

It's a plan anyway.

Vesna

How do they compare to the travesty that is spaghetti squash as a noodle substitute?

ReddyMcMeaty

I found a fantastic noodle substitute today.
If you buy ground chicken here the strands of ground meat are fairly straight. You can gently separate them before throwing them in the pan, and then after frying they look just like noodles, only they're a little firmer. They're delicious in any sauce you would want to put on a noodle.

adwred

They're different. Less vegetably, more rubber-band-ish. Confused

But they stand up to heartier sauces because of their more... tenacious texture.

mipo

I've tried them; they taste sort of like the noodles you'd get on Pasta Day at the Ministry of Truth's commissary.

Not good, though if you loaded them up with schmaltz and garlic they may be OK.

Avalon

40 for calories 2 servings Toast

waywardsister

I've tried them - they're ok. I second the "flavourful sauce" recommendation. Is it possible to do a low carb pad thai?

Squid - I've thought of this as well, just not sure how long/not long to cook them so they have a nice, pliable texture. I know with squid there's a window of opportunity between rubbery/edible. I thought the mantle would be great as a stuffed "pasta", or cut into sheets for lasagne. If I could figure out a way to make them into ravioli, or asian dumplings, my life would be complete (why aren't there edible staples??)

But now ground chicken sounds like the best noodle sub ever!! Reddy, you must be very patient Smile

Once the strands are fried, can you twirl them with your fork? I have my own grinder, so I can see some very interesting meat noodles coming forth from my kitchen (bison! woo hoo!)

ReddyMcMeaty

you can't twirl them, they're pretty firm.... you can also use egg white to coat them and that makes them softer! Or chop them up in the pan with egg white/egg and the spatula and you've got fried rice.

waywardsister

I think I love you.

ETA: coat them with egg white prior to cooking? I need details, man. Details.

ReddyMcMeaty

I throw the bunch of ground meat into the pan, then pour the whites overtop, then cook and use my spatula to separate. If you want long noodles do the separating in a bowl with your fingers and the whites so you don't break them all up. It's hard to go wrong, and I'm SOOOOO happy to have found a use for all of the extra egg whites we have around here. I feed the kids yolks like they're going out of style and always felt bad about wasting the whites.

copychick

i found when i was eating these that they began to really dehydrate me. it sucked too much water out of my system to process all that fiber.

Avalon

Isn't that what life is made of?

adwred

waywardsister

I wish I could seal them somehow, bc there's something about ravioli I just love. They're like little xmas presents in sauce. But stuffed works too.

Thanks for the explanation Reddy!

adwred

I think I'm having these tonight. I have a few packages in my fridge and I'm in a spaghetti mood. OMG I miss tomato sauce. Cry

Butter, garlic and parm will have to do. But seriously. Tomato sauce, people. Sad

Carnation

adwred

OK, I LOLed there.

Carnation

adwred

I so so miss spices. Way more than veg and fruit. Aside from tomatoes, which are so versatile and tasty, their applications are endless.

Carnation

I hear ya, sister. The spices are the worst part for me, too.

ReddyMcMeaty

I have a massive cupboard full, they're years old and I can't get myself to throw them all out.

barb0324

Quick question: Turmeric? yay or nay...

Carnation

Probably not. I'm not an expert, but I stick with leeks/chives/gr. onions, and a smidge of garlic, parsley and coriander. Poppy seeds are ok, and I think saffron is, too. Check out those charts that list foods by sal concentration, low, med, high, and whoa don't even go there.

barb0324

Yes, already started ... just wondering if they really have everything on those lists, lol.

Leeks are a Godsent, I can go long ways with that one. Yup

Carnation

Leeks are better than nothing. Confused

I have a ton of chives in my garden right now, so they're my main seasoning. They're really easy to grow. You could put some in a pot, and bring them inside for the winter.