Wed, Dec-24-08, 08:34
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Registered Member
Posts: 27
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Plan: Little Atkinish
Stats: 180/164/100
BF:
Progress: 20%
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There are two different types of Shirataki Noodles, I have both in the fridge and there is not a huge difference in my opinion. There is a tofu version that is low in carbs. Then you have the others which are a type of yam and has equal amount carbs to fiber so you have 0 net carbs.
Please do not try Italian cooking with these, or cream sauces... It is just yucky like that. They are great for the cuisine they are intended for, Asian style cooking and stir fry.
Here is how I cook them.
1 pour them into a small collander and rinse under cold water for about a minute or two. Cold water will get rid of the smell, if they still stink you are not finished rinsing and make sure cold water.
2 use scissors to cut them up to a shorter length as they are long like ramen but do not chew up so easy.
3 boil for a good five minutes.
4 drain and turn out on to paper towels to squeeze out excess moisture (optional but I do it).
Now it is ready for stir fry or some other skillet meal. Here is a recipe of my favorite way to use them, you have to do your own carb counts since noodles vary.
1 pkg shirataki noodles
1 Tbl chunky peanut butter
1 Tbl apple cider vinegar
1 Tbl splenda
2 tsp crushed red pepper
2 cloves garlic (you can use less)
1 Tbl soy sauce
Your choice of meat or if you even want to use it. I use shrimp or meatless.
Sesame oil to cook with
In bowl mix Spleanda, vinegar, soy sauce, peanut butter and set aside.
Place enough oil in pan to stir fry your meat and do so. If you are using shrimp put noodles in first and cook them in the lightly oiled pan and then after a few minutes add in shrimp and garlic. After it is almost cooked add in mixture. Do not be alarmed by the strong vinegar smell produced. Cook it for a minute or so I guess while you continue to stir. Serve with crushed red pepper.
They are also good with chicken broth sprinkled with sesame seeds. Kind of like an Asian inspired chicken noodle. Play with them, just keep in mind these are not intended for Italian fare by any stretch of the imagination.
Oh and I read somewhere there is a manicotti version that makes a decent mock calamari. Texture seems like it would be right on track.
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