Shirataki noodles continue to rule
We finally tried the second type of shirataki noodles I picked up a few weeks ago. These things have an amazing shelf life as long as they are kept refrigerated. Read about my trial of tofu shirataki noodles over here. Last week we tried some traditional shirataki noodles – the regular brownish yam flour noodles.
Like House Foods’ tofu shirataki noodles, these bad boys have a bit of a funky smell when you open the bag. They are also packed in water and require rinsing in cold water. The rinse removes a lot of the funky smell. You can basically use these just like any other noodle. The traditional shirataki noodles are thicker – more like spaghetti then angel hair in size and consistency.
We used these in another Japanese-style soup and they were brilliant. Shirataki noodles seem to suck up the flavor of whatever you put them in, and the traditional variety are no different.
As with their tofu cousins, these shirataki noodles are incredibly low-calorie and only have a few grams of carb. Eat the whole bag if you want!
Love them, have you tried the orzo variety from MiracleNoodle.com ?
I haven’t, but thanks for the link! I might see if I can get these at my local Asian grocery. My biggest problem so far is recipes – shirataki noodles are great in soup, but I haven’t had much luck in other dishes. Any favorite uses?
Hey! If you go on to the Miracle noodle website I believe they have dishes that are specifically catered to these types of noodles you should check it out!
I have been enjoying the house foods tofu shirataki brand for a few weeks now and I’m pleased that my food has become interesting again! I’m considering buying the original kind online, since they’ve become a mainstay of my diet. I’m really pleased with the results too! I’m losing weight painlessly.