These look just like regular wheat noodles, but are made with tofu and
shirataki. I have found them in the form of wide and narrow fettucini
noodles, as well as angel hair and macaroni. Walmart just started
carrying them; previously I could only find them at Publix and
neighborhood Oriental markets. The SO is on a low-carb diet, and these
fit in nicely.

They come in a water-filled bag, and only need rinsing and heating. They
act and look just like regular pasta, but they have a rubberiness when
you bite into them that is more like regular shirataki noodles, although
much more tender. They also don't absorb flavors hardly at all, so it's
good to use a clingy sauce on them; in fact, they have almost no flavor
of their own.

I have used them in a number of recipes, including mac and cheese (using
a packet of cheese powder from Kraft mac and cheese), yum nuah, chicken
noodle soup, dan-dan noodles, and shrimp scampi-style, which I made
tonight. In all cases I would have preferred wheat or rice noodles, but
the SO likes them, and this lets her have dishes that I normally
wouldn't be able to make for her.

On 2014-04-25 00:09:27 +0000, Travis McGee said:

> These look just like regular wheat noodles, but are made with tofu and
> shirataki. I have found them in the form of wide and narrow fettucini
> noodles, as well as angel hair and macaroni. Walmart just started
> carrying them; previously I could only find them at Publix and
> neighborhood Oriental markets. The SO is on a low-carb diet, and these
> fit in nicely.
>
> They come in a water-filled bag, and only need rinsing and heating.
> They act and look just like regular pasta, but they have a rubberiness
> when you bite into them that is more like regular shirataki noodles,
> although much more tender. They also don't absorb flavors hardly at
> all, so it's good to use a clingy sauce on them; in fact, they have
> almost no flavor of their own.
>
> I have used them in a number of recipes, including mac and cheese
> (using a packet of cheese powder from Kraft mac and cheese), yum nuah,
> chicken noodle soup, dan-dan noodles, and shrimp scampi-style, which I
> made tonight. In all cases I would have preferred wheat or rice
> noodles, but the SO likes them, and this lets her have dishes that I
> normally wouldn't be able to make for her.

I just had some for lunch. They aren't bad, but with pretty much no
food energy it seems they are a poor value except for (as you say)
people with special dietary needs.

Travis McGee wrote:
> These look just like regular wheat noodles, but are made with tofu and
> shirataki. I have found them in the form of wide and narrow fettucini
> noodles, as well as angel hair and macaroni. Walmart just started
> carrying them; previously I could only find them at Publix and
> neighborhood Oriental markets. The SO is on a low-carb diet, and these
> fit in nicely.
>
> They come in a water-filled bag, and only need rinsing and heating. They
> act and look just like regular pasta, but they have a rubberiness when
> you bite into them that is more like regular shirataki noodles, although
> much more tender. They also don't absorb flavors hardly at all, so it's
> good to use a clingy sauce on them; in fact, they have almost no flavor
> of their own.
>
> I have used them in a number of recipes, including mac and cheese (using
> a packet of cheese powder from Kraft mac and cheese), yum nuah, chicken
> noodle soup, dan-dan noodles, and shrimp scampi-style, which I made
> tonight. In all cases I would have preferred wheat or rice noodles, but
> the SO likes them, and this lets her have dishes that I normally
> wouldn't be able to make for her.

Try using regular shirataki in Asian dishes that you are not already
familiar with, especially those that are usually made from bean thread
or yam (as in Korean cookery).

I'd also go with the unfamiliar and Asian for the hybrid noodles.