Sun, Sep-24-17, 22:51
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Forum Moderator
Posts: 25,876
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Plan: Primal/P:E
Stats: 171/145/145
BF:
Progress: 100%
Location: Southern Ontario, Canada
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I'm a shirataki fan, too.
In case anyone's wondering how something made from "yams" can be virtually zero carb, calling them yam noodles is probably a bit of a translation error. Sweet potatoes, true yams, and konjac (from which shirataki is made) are three completely different plant families.
I think the 'hate' comes from two things: the smell of the liquid they're packed in (easy to rinse off), and the texture. I do find them rubbery, so I just chop them up. The tofu shirataki has a nicer texture (for a few more carbs) and I don't bother chopping them.
As Robin said, a marinara doesn't work all that well, but I love them with a thick, savoury, meaty tomato sauce.
The rice isn't available where I normally shop, but I've cut the noodles up very small to be rice-y. It was a pain. I should just order some by the case.
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