Fitness Minutes: (0)
143 2/1/13 12:13 P
It depends on the person. Personally I don't care for the smell or texture of these noodles. I have tried them many times in different recipes or as a substitute for pasta. Some have made me feel crampy and botherd my stomach. I went back to using spaghetti squash when I don't want noodles, but I may try them again sometime.
2/1/13 8:56 A
My Favorite way to eat Soba is boil it with dehydrated veggies, drain, then toss it with Soy Sauce and a bit of Seasame oil. Very Yummy and simple but way too many calories. I am going to try it with these and see how it stacks up!
2/1/13 6:47 A
I love them for what they are, a pasta calorie replacement.
Fitness Minutes: (50)
996 1/31/13 11:17 P
I check the ingredients on those. Some are white yams, and I will use those. Some are soy byproduct, and I will NOT use those.
A little rinse and they are good to go.
Like Asian rice noodles, they take in flavorings of what you cook them with. I initially cook them (after rinsing) via the recipe on the bag -- boil 2-3 minutes, drain and dry. THEN cook them with the seasonings you want them to be enhanced by. They will absorb these. Great in stir fries, soups and the like. I go for Asian-inspired meals that can incorporate these.
They are gluten free, which is a plus in many corners. Texture-wise, they don't hold together as well as wheat pasta, but if you are familiar with rice noodles, they'll have a similar texture to that.
Edited by: CEDARBARK1 at: 1/31/2013 (23:23)
Fitness Minutes: (49,902)
4,510 1/31/13 9:14 P
I use them about once a week as I try to eat on the "low carb" side and I have always LOVED pasta and/or noodles. I rinse them very well and then boil them for a few minutes to get rid of the smell. They don't hold a heavy sause well, but they do just fine in a broth or with a lighter weight sauce with lots of flavor.
They were chewy but not satisfying at all for me. And I'd be hungry like 10 minutes later even after a good meal. Dislike.
Fitness Minutes: (3,496)
1/30/13 3:47 P
I like them IF they are part of an Asian recipe like a stir-fry, Vietnamese noodle salad, or ramen-style soup--I feel like they are meant for those flavors.
As a substitute for Italian pasta, eh, they weird me out. They are so translucent and differently textured from pasta they don't go well with Italian preparations like marinara sauce or whatever. I prefer a favorite sauce just over veggies like cauliflower or zucchini as a pasta sub.
Conclusion: if you cook a lot of Asian food, go for it, lots of great things to make! If you're looking for a pasta substitute, not worth it.
They taste fine, but their texture is so strange. I can get past that aspect, but what I cannot get past is the smell as soon as you open the package!
1/30/13 8:18 A
I saw the tofu version at the grocery store for $2.50 but still I am going to gold out to I can make it to the Asian food Market this weekend and see what my choices are. it would be great if I could find a tasty way to cook them and maybe stop eating so many Soba noodles! (too many calories there!)
1/30/13 12:30 A
they're great if you know how to prep them right. it's konnyaku which is a japanese gelatenous thing made from the devil tongue plant. it has no flavor and a different texture. It's used in oden, soups and other dishes. If you google i saw a blog about how to cook konnyaku to your liking. I just started eating it since it's cheap here in Japan. Also to get rid of that smell i think you need to blanche it. or boil it for 2-3 minutes. At least that's what i've tried. It's great to feel full and have minimal calories. It has nutrients like calcium also . hope this helps
1/29/13 10:28 P
I think I have certainly decided in favor of experimenting at the very least if I can find them cheap enough to make it worthwhile.
Fitness Minutes: (66,005)
1/29/13 10:14 P
I like them best in Asian dishes -- if rinsed well they will take on the flavor of whatever you're cooking them in. But the texture doesn't seem like it would lend itself well to taking the place of pasta in Italian-style dishes. I prefer zucchini or spaghetti squash for those -- still not pasta, but the flavor and texture of both work on their own terms.
But I don't eat pasta any more at all (or any gluten, and I try to avoid "gluten free" processed foods), so I may be more willing to try other options than people who could just use a smaller serving of pasta to save calories...
Fitness Minutes: (69,817)
3,526 1/29/13 8:06 P
I am not a huge fan of them
Check out Hungry Girl - she has TONS of recipes for them
Fitness Minutes: (40)
1/29/13 7:59 P
I couldn't handle the taste, smell, or texture either, but some people can - so it's worth trying a package for yourself. They are like Asian cellophane noodles, so a much different texture from semolina pasta or whole-wheat/whole-grain. Wash and dry them WELL to decrease the fishiness.
1/29/13 6:15 P
I tried them but did not enjoy the taste, smell or texture.
I must say I prefer the tofu ones to the yam ones.
As for zucchini noodles, I'm not dragonchilde, but I slice the zucchini up thin, I know someone else here (Danielle, I think) has a spiral slicer, then I usually sautee them a bit and treat like noodles. I've also thin sliced them and used them in place of lasagna noodles.
Fitness Minutes: (14,391)
9,698 1/29/13 2:38 P
The magic of a spiral slicer. :) Makes perfect angel hair "pasta" from zucchini (and other veggies, too!)
1/29/13 2:24 P
DRAGONCHILDE - How?
Fitness Minutes: (14,391)
9,698 1/29/13 2:14 P
I prefer making "noodles" out of zucchini. ;)
1/29/13 2:12 P
Right! I believe I have seen them there too! Thanks for that tip!
The SO read about them a few weeks ago and wanted to get some. We haven't yet found them in a local store, but now that I know more about them I know what to look for. Perhaps we'll still give them a try.
I just bought some, and going to try them later in the week. They are made from konjac yams, which aren't really yams. They are mostly dietary fiber, and have barely any calories, or carbs ( which is why I am trying them ). I'll try dry roasting them first, then add them to stir fry.
Another kind is made out of tofu, so soybean based.
I like them. You definitely have to drain, rinse and nuke/parboil to get the smell out. I usually then just heat them in a skillet with a little butter and garlic and use as I would other pasta. The are fairly filling, and help with pasta cravings. I don't really get too many pasta cravings, but when I want something carby, I think these would help. I'm planning on purchasing them more now that I found them at my local Meijer, and I don't have to make a special trip to the health food store.
Fitness Minutes: (3,832)
1/29/13 11:36 A
not a fan of them..
Fitness Minutes: (16,232)
385 1/29/13 11:02 A
Without thorough rinsing, they have a distinct fishy taste and smell.
Fitness Minutes: (21,528)
1/29/13 10:43 A
Not a fan. But maybe I'll try preparing them with those tips. I just heated them up and added sauce. Not good.
Fitness Minutes: (622)
1/29/13 10:39 A
I did not like them...weird texture! but the below suggestion may make that better.
What are they made out of? I love pasta, but it's so calorie-dense. I might be tempted to try these.
Fitness Minutes: (16,232)
385 1/29/13 10:03 A
I use them quite a bit. I find the numbers just too irresistible...I get to eat my 'pasta' in all my pasta dishes without nuking my daily maximums.
On their own, you can definitely tell the difference between shirataki noodles and pasta. The stronger the flavour of the sauce or spices you use, it become much less noticeable. It helps if you prepare them right.
- rinse them very well out of the package - after trial/error, I found that steaming them for 5 minutes then dry frying them in a fry pan till they no longer 'squeak' when stirred (you'll know what I'm talking about when you do this) - they don't keep as well as normal pasta after cooking...ie in left-overs, the difference between them and pasta is more noticeable - my favourite recipes are the 'spaghetti' shirataki with a traditional bolognese sauce, or angel-hair in a garlic shrimp fry
1/29/13 9:56 A
Shirataki noodles are something I have stumbled across a fewtimes in "health food" stores etc. Does anyone have any knowledge/experience with these.
Are they any good? That Question applies to flavor/texture/health
They sound a little weird but I have a slight pasta addiction and a no/low calories substitute sounds too good to be true.
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