Zero Carb Noodles?

[Patch]

Has anyone here tried Shirataki Noodles? The sites I've seen 'em on say that they have ZERO CARBS! I'm gonna buy some 'cos I'd love to do a beef and spring onion stir fry with 'em.

But has anyone already tried these noodles?

 

[Doczoc]

Wonder what's in them then?

 

[IanD]

http://lowcarbdiets.about.com/od/products/p/shiratakinoodle.htm

 

[ChocFish]

I have never tried these noodles, and have had some mixed reports from people that have tried them,

http://uk.youtube.com/watch?v=bms59dwzK9A and there is loads more information on google.

All the best

Karen x

 

[Patch]

Thanks for the responses, guys. I've read everything that's available on t'interweb (google/lo-carb sites, etc...) - I just want to hear from someone that has actually tasted them. It's all very well them having zero carbs - but if they don't taste like food I ain't gonna eat 'em!

 

[ChocFish]

Yeah but Patch remember that everyone is different, so some might tell you these noodles are absolutely delicious so you go out and try them and find they are the most horrible food you ever had.

I myself am actually curious now and will definitely be getting myself a packet of these noodles, I am a nosey parker, I have to find out for myself.

All the best to you

Karen x

 

[wiflib]

I've tried them in a leek and chicken broth. They come in a bag with water in and I had them in my cupboard for a while. All the information was in Japanese so I didn't know about expiry dates.

When I cut the packet open and drained them, there was a vague fishy smell but not offensive. I heated them up in the soup. It was lovely to be able to eat something of that consistancy, there wasn't particularly any taste.

The only negative comment is that the strands are very long and not as easy to bite through as spaghetti so next time, I will be cutting them short before I put them in soup.

Nil impact on my BS.

wiflib

 

[Jem]

are these the ones made from root protein fibre or something? I imagine they taste somewhat like seitan, which is an acquired taste but will be interested to hear all about your experiences J/x

 

[Dennis]

The following extracted from Wikipedia:

"Shirataki are very low carbohydrate, low calorie, thin, translucent, gelatinous traditional Japanese noodles made from the konjac plant. The word "shirataki" means "white waterfall", describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they have little flavor of their own.

Shirataki noodles can be found both in dry and soft "wet" forms in Asian markets and some supermarkets. When wet, they are purchased pre-packaged in liquid. They normally have a shelf life of up to one year. Some brands may require rinsing or par-boiling as the water they are packaged in has an odor that may be unpleasant to those not accustomed to it.

There are two types of shirataki noodles sold in the United States. Traditional shirataki noodles have zero net carbohydrates, zero calories, no gluten, and are useful for those on low-carbohydrate diets. Tofu-based shirataki-style noodles are becoming increasingly popular in U.S. supermarkets and health food stores. They have a much shorter shelf life and require refrigeration even before opening. Tofu-based noodles contain a minimal amount of carbohydrates."

 

[VBee]

I expect that like tofu they take on the flavours that you cook them with. Might be nice in Miso.

 

[wiflib]

I just enjoyed the texture. I was nice to be able to eat soup with a carb! There are some dried soups available which are lowish in carbs but I never really enjoyed them. A home-made chicken noodle is devine.

I never thought to look in a chinese supermarket, of which there are two in Leicester. I'll be getting more noodles to experiment with.

wiflib