Shirotaki Noodles

[Cowboy Bob]

Starting to look around for alternatives to rice, pasta, noodles etc and just come across these - https://en.wikipedia.org/wiki/Shirataki_noodles - I love making stir fries and was wondering if anyone's tried them. Description says they're gelatinous so not sure if they're more useful in something like Pho rather than as a base for chow mein.

 

[HOBIE]

I really enjoy Stir Fries too. Have tried lots of types but not these. Morrisons used to do 35g carb ones & suited me well with a pan full of veggies 🙂

 

[Lynn Davies]

From my low carb days in the early 2000's these things were new and blooming expensive! Seems it's not come down in price much. Reviews were not great back then and a quick read round Amazon tells me not a lot has changed.

For my stir fry I use cauliflower rice. Just blitz the cauliflower in the food processor then fry in a little oil and butter. Don't move it until it is browned. The steam will cook the 'grains'. Just add soya sauce or any low carb sauce and the rest of the ingredients and you are good to go.

 

[Lynn Davies]

Oh! Dreamfields do a low carb pasta - or they did way back when. Let me google them.

Oh better forget that! Seem the lost a class action back in 2011

http://livinlavidalowcarb.com/blog/...t-settlement-over-low-carb-pasta-claims/22545

 

[AndBreathe]

Those needles are a bit rubbery, in my view. The "rice" seems a better texture, but can be a bit watery.

To be honest, I prefer courgetti or cauliflower rice. Courgetti is usually spiralised courgette, although my food processor has a very wide feeder tube, so I an grate it on a course blade and I can achieve decent lengths.

For stir fries, I just tend to add more beansprouts than I might have done before. For curries I either do cauli rice or just have more of the flavoursome part. 🙂

 

[trophywench]

You can create courgette tagliatelle quite easily by using a potato peeler, then (virtually) dry fry it same as you do cauli rice. You've most likely got a spud peeler or if not they are a heck of a lot cheaper than a spiraliser or food processor anyway! It is softer than durum wheat pasta cooked al dente - but it tastes fine and the texture is absolutely OK in your mouth, which isn't the case with Shirataki noodles!