In article >,
Saffire > wrote:
> In article >,
> says...
> > In article >,
> > "kilikini" > wrote:
> >
> > > "OmManiPadmeOmelet" > wrote in message
> > > ...
> > > > I finally remembered to look for them when I was at the oriental market
> > > > on Friday... They were in the refrigerated section.
> > > >
> > > > Just made some chicken foot stock with onion, garlic, white pepper,
> > > > lemon peel and fresh ginger.
> > > >
> > > > Strained it off, added straw mushrooms, bamboo shoots, water chestnuts
> > > > and....... Shirataki.
> > > >
> > > > Low carb and OH so good!!! It's going to be nice to be able to enjoy
> > > > noodle soup again and still stay low carb! They are wonderful.
> > > >
> > > > Thanks to all that suggested them!
> > > > --
> > > > Om.
> > > >
> > >
> > > Wait, how'd I miss this thread? I try to go low carb, too and I love
> > > Asian.
> > > Recipe (again) please?
> > >
> > > kili
> > >
> > >
> >
> > Sorry luv! Shirataki threads run on alt.support.diet.low-carb
> > more than they do here. :-)
> >
> > Package label: 2 grams carbs per serving, 2.5 servings per package,
> > serving size is 3 oz. They are a wet noodle in the refrigerated section.
> > Made from yams, I understand the net carbs are even lower but my
> > packages have no fiber count so I'm not sure. To me, 1 package (2.5
> > servings) is about right for a good bowl of noodle soup. :-) That is
> > only 5 grams of carbs. Most noodles would be 10 to 20 times that!!!
> >
> > Suitable for any asian recipes, and I'm tempted to try them with a white
> > sauce!
>
> I've had them with tuna, shrimp or other seafood and alfredo sauce (with
> added cheese) -- they're GREAT! Thanks for reminding me that I need to
> get some more!
Welcome and thanks for the ideas!
>
> I also have them with spaghetti sauce. I don't care for them in soup so
> much, for some reason, even though I LOVE soup. Aside from the low-carb
> aspect, what's really nice about shiritaki noodles is that they stay al
> dente, no matter how long they sit in liquid, so I can make up several
> servings of something and keep them in the fridge for several days
> without ever getting mushy noodles.
I made 5 quarts and dad and I ate two, so I am freezing 2 of them to see
what happens. Since most of the noodles ended up in our bowls, this will
be a good test to see how they freeze, cooked.
>
> I find them in the cold TOFU section of my (large) local Asian grocery
> store, not in the cold noodle section.
At our asian market, the cold noodles are up with the refrigerated dried
shrimp and fish. The tofu buckets are back in the produce section.
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson