I have these on my shopping list.
I MISS noodles and these were brought to my attention as a "low carb"
noodle. I've done some googling and they look promising.

I assume I can treat them like any oriental noodle, or even use a meat,
mushroom and tomato sauce with them to make spagetti.

What is the texture like and are there any hints or cautions on cooking
them? Are they a soy noodle? Do they cook to mush easily?

Do any Austinites know if My Thanh sell them and if not, where can I get
them in Austin?

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

x-no-archive: yes

OmManiPadmeOmelet wrote:
> I have these on my shopping list.
> I MISS noodles and these were brought to my attention as a "low carb"
> noodle. I've done some googling and they look promising.
>
> I assume I can treat them like any oriental noodle, or even use a meat,
> mushroom and tomato sauce with them to make spagetti. >
> What is the texture like and are there any hints or cautions on cooking
> them? Are they a soy noodle? Do they cook to mush easily?

They're a yam noodle, made completely from fiber. The texture is kinda
like rubberbands. I wouldn't boil them like pasta, I'd rinse off the
fishy smell, then saute them, or add them to hot sauce once it's done.

You might check your Asian grocery for dried bean curd noodles; they're
more like Chinese egg noodles, but you don't cook them, either, just
saute with sauce. Much less slimy and rubbery.

Susan

"OmManiPadmeOmelet" > wrote in message
...
>
> Do any Austinites know if My Thanh sell them and if not, where can I
> get
> them in Austin?

I'm not in Austin, but if My Thanh doesn't have them, I'd try Whole
Foods or Central Market.

Mary

In article >,
Susan > wrote:

> x-no-archive: yes
>
> OmManiPadmeOmelet wrote:
> > I have these on my shopping list.
> > I MISS noodles and these were brought to my attention as a "low carb"
> > noodle. I've done some googling and they look promising.
> >
> > I assume I can treat them like any oriental noodle, or even use a meat,
> > mushroom and tomato sauce with them to make spagetti. >
> > What is the texture like and are there any hints or cautions on cooking
> > them? Are they a soy noodle? Do they cook to mush easily?
>
> They're a yam noodle, made completely from fiber. The texture is kinda
> like rubberbands. I wouldn't boil them like pasta, I'd rinse off the
> fishy smell, then saute them, or add them to hot sauce once it's done.
>
> You might check your Asian grocery for dried bean curd noodles; they're
> more like Chinese egg noodles, but you don't cook them, either, just
> saute with sauce. Much less slimy and rubbery.
>
> Susan

I do plan to go to the asian market and check.
What's the carb content of the bean curd noodles?
I assume those are soy...

What about steaming them?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"MareCat" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> >
> > Do any Austinites know if My Thanh sell them and if not, where can I
> > get
> > them in Austin?
>
> I'm not in Austin, but if My Thanh doesn't have them, I'd try Whole
> Foods or Central Market.
>
> Mary
>
>

Thanks. :-)
Those were my other two choices, or Sun Harvest...

I'm sure CM has them. There are very few things they DON'T have! <lol>
Only drawback there is that everything is overpriced anymore.

The Asian market is soooo inexpensive for the more exotic stuff.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

I bought a bunch of little bags of these zero net carb noodles. I quickly
got bored with them. I much prefer to mix my sauces with chopped steamed
cauliflower.

They are a bit rubbery and do not seem to require cooking. They absorb food
flavors over time. However, the manufacturers usually pack them with a tiny
bit of seaweed to preflavor them. Thus, they needs lots of rinsing in a
colander, then let them soak in spaghetti sauce (or whatever) overnight.

I no longer need to simulate noodles.

Cubit

Robo start for October:
http://www.delorie.com/health/adslc/

311/152.8/145 monthly-goal: 1 since: 01/12/2003


"OmManiPadmeOmelet" > wrote in message
...
> I have these on my shopping list.
> I MISS noodles and these were brought to my attention as a "low carb"
> noodle. I've done some googling and they look promising.
>
> I assume I can treat them like any oriental noodle, or even use a meat,
> mushroom and tomato sauce with them to make spagetti.
>
> What is the texture like and are there any hints or cautions on cooking
> them? Are they a soy noodle? Do they cook to mush easily?
>
> Do any Austinites know if My Thanh sell them and if not, where can I get
> them in Austin?
>
> Cheers!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
Nicholson

OmManiPadmeOmelet wrote:

> I have these on my shopping list.
> I MISS noodles and these were brought to my attention as a "low carb"
> noodle. I've done some googling and they look promising

I can't help you on the shiratake noodles but I do have an alternative
you might be interested in. Can you get spaghetti squash down under?
If so it makes a suitable substitute for spaghetti. Depending on the
sauce you use the resulting dish will be low carb. I think tomatoes are
higer carb veggies.
..
>
> I assume I can treat them like any oriental noodle, or even use a meat,
> mushroom and tomato sauce with them to make spagetti.
>
> What is the texture like and are there any hints or cautions on cooking
> them? Are they a soy noodle? Do they cook to mush easily?
>
> Do any Austinites know if My Thanh sell them and if not, where can I get
> them in Austin?
>
> Cheers!

x-no-archive: yes

OmManiPadmeOmelet wrote:

> I do plan to go to the asian market and check.
> What's the carb content of the bean curd noodles?
> I assume those are soy...

Yes, but I don't recall, except that it was negligible. They're in the
fridge, BTW.

>
> What about steaming them?

Possible, I suppose.

Susan

x-no-archive: yes

~patches~ wrote:
> OmManiPadmeOmelet wrote:
>
>> I have these on my shopping list.
>> I MISS noodles and these were brought to my attention as a "low carb"
>> noodle. I've done some googling and they look promising
>
>
> I can't help you on the shiratake noodles but I do have an alternative
> you might be interested in. Can you get spaghetti squash down under? If
> so it makes a suitable substitute for spaghetti. Depending on the sauce
> you use the resulting dish will be low carb. I think tomatoes are higer
> carb veggies.

Is Austin down under now? I heard they had a storm in TX, but... ;-)

Susan

In article >,
"Cubit" > wrote:

> I bought a bunch of little bags of these zero net carb noodles. I quickly
> got bored with them. I much prefer to mix my sauces with chopped steamed
> cauliflower.

I most often use sliced chicken. ;-)
And sometimes shredded bamboo shoot but it's a bit crunchy.

>
> They are a bit rubbery and do not seem to require cooking. They absorb food
> flavors over time. However, the manufacturers usually pack them with a tiny
> bit of seaweed to preflavor them. Thus, they needs lots of rinsing in a
> colander, then let them soak in spaghetti sauce (or whatever) overnight.

Appreciate the advice!

>
> I no longer need to simulate noodles.

A rarely crave them, but once in awhile......

>
> Cubit
>

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
~patches~ > wrote:

> OmManiPadmeOmelet wrote:
>
> > I have these on my shopping list.
> > I MISS noodles and these were brought to my attention as a "low carb"
> > noodle. I've done some googling and they look promising
>
> I can't help you on the shiratake noodles but I do have an alternative
> you might be interested in. Can you get spaghetti squash down under?

I'm in Texas, and yes.
In fact, there are two of them out in the refrigerator right now.
I'm contemplating using them over the weekend.

> If so it makes a suitable substitute for spaghetti. Depending on the
> sauce you use the resulting dish will be low carb. I think tomatoes are
> higer carb veggies.

Yeah, tomatoes are a problem when it comes to sugar carbs!
You have to really go easy on them.

My thing is, sometimes I want a savory, non-italian dish like chicken
noodle soup or somesuch, and spagetti squash really is not suitable for
that.

Thanks tho'! :-)

I find that spagetti squash is best if you rinse the "noodles" in a
colander and get all the squashy mush off the fibers.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Susan > wrote:

> x-no-archive: yes
>
> OmManiPadmeOmelet wrote:
>
> > I do plan to go to the asian market and check.
> > What's the carb content of the bean curd noodles?
> > I assume those are soy...
>
> Yes, but I don't recall, except that it was negligible. They're in the
> fridge, BTW.

Ah, thanks!
I've not checked out My Thanh's refrigerator section yet.

>
> >
> > What about steaming them?
>
> Possible, I suppose.
>
> Susan

I'll report back. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Susan > wrote:

> x-no-archive: yes
>
> ~patches~ wrote:
> > OmManiPadmeOmelet wrote:
> >
> >> I have these on my shopping list.
> >> I MISS noodles and these were brought to my attention as a "low carb"
> >> noodle. I've done some googling and they look promising
> >
> >
> > I can't help you on the shiratake noodles but I do have an alternative
> > you might be interested in. Can you get spaghetti squash down under? If
> > so it makes a suitable substitute for spaghetti. Depending on the sauce
> > you use the resulting dish will be low carb. I think tomatoes are higer
> > carb veggies.
>
> Is Austin down under now? I heard they had a storm in TX, but... ;-)
>
> Susan

<grins>
It's not unusual.
She prolly thought I was an Aussie 'cause I have emus.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
OmManiPadmeOmelet > wrote:

> In article >,
> Susan > wrote:
>
> > x-no-archive: yes
> >
> > OmManiPadmeOmelet wrote:
> >
> > > I do plan to go to the asian market and check.
> > > What's the carb content of the bean curd noodles?
> > > I assume those are soy...
> >
> > Yes, but I don't recall, except that it was negligible. They're in the
> > fridge, BTW.
>
> Ah, thanks!
> I've not checked out My Thanh's refrigerator section yet.

That's where the shiratake is, too.

I actually find the tofu noodles more like rubber bands than the
shiratake, although there is definitely a chewy/crunchy thing going with
the shiratake. What I *really* like is the noodles made with part
shiratake and part tofu. They're the same color as semolina pasta,
where the pure shiratake are sort of cloudy white, and thinner.

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

In article >,
Priscilla Ballou > wrote:

> In article >,
> OmManiPadmeOmelet > wrote:
>
> > In article >,
> > Susan > wrote:
> >
> > > x-no-archive: yes
> > >
> > > OmManiPadmeOmelet wrote:
> > >
> > > > I do plan to go to the asian market and check.
> > > > What's the carb content of the bean curd noodles?
> > > > I assume those are soy...
> > >
> > > Yes, but I don't recall, except that it was negligible. They're in the
> > > fridge, BTW.
> >
> > Ah, thanks!
> > I've not checked out My Thanh's refrigerator section yet.
>
> That's where the shiratake is, too.
>
> I actually find the tofu noodles more like rubber bands than the
> shiratake, although there is definitely a chewy/crunchy thing going with
> the shiratake. What I *really* like is the noodles made with part
> shiratake and part tofu. They're the same color as semolina pasta,
> where the pure shiratake are sort of cloudy white, and thinner.
>
> Priscilla

Sounds interesting!
Thanks for the tip. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> My thing is, sometimes I want a savory, non-italian dish like chicken
> noodle soup or somesuch, and spagetti squash really is not suitable for
> that.
>
> Thanks tho'! :-)
>
> I find that spagetti squash is best if you rinse the "noodles" in a
> colander and get all the squashy mush off the fibers.


One thing that helped me with a casserole I wanted to make was to make up
the recipe without, then stir in the squash strands before serving.

--
No Husband Has Ever Been Shot While Doing The Dishes

In article >,
"None Given" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > My thing is, sometimes I want a savory, non-italian dish like chicken
> > noodle soup or somesuch, and spagetti squash really is not suitable for
> > that.
> >
> > Thanks tho'! :-)
> >
> > I find that spagetti squash is best if you rinse the "noodles" in a
> > colander and get all the squashy mush off the fibers.
>
>
> One thing that helped me with a casserole I wanted to make was to make up
> the recipe without, then stir in the squash strands before serving.

That makes sense!

I often use shredded zuchinni for cassaroles, and it's very easy to
overcook that stuff.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Cubit" > wrote:
>
> > I bought a bunch of little bags of these zero net carb noodles. I
quickly
> > got bored with them. I much prefer to mix my sauces with chopped
steamed
> > cauliflower.
>
> I most often use sliced chicken. ;-)
> And sometimes shredded bamboo shoot but it's a bit crunchy.
>

I really like zucchini cut into long thin strips and fried off in a very hot
pan with a little butter as a base for pasta sauce, or just sprinkled with
parmesan and freshly cracked pepper

> >
> > They are a bit rubbery and do not seem to require cooking. They absorb
food
> > flavors over time. However, the manufacturers usually pack them with a
tiny
> > bit of seaweed to preflavor them. Thus, they needs lots of rinsing in a
> > colander, then let them soak in spaghetti sauce (or whatever) overnight.
>
> Appreciate the advice!
>
> >
> > I no longer need to simulate noodles.
>
> A rarely crave them, but once in awhile......
>
> >
> > Cubit
> >
>
> Cheers!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
Nicholson

In article >,
"Kay" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "Cubit" > wrote:
> >
> > > I bought a bunch of little bags of these zero net carb noodles. I
> quickly
> > > got bored with them. I much prefer to mix my sauces with chopped
> steamed
> > > cauliflower.
> >
> > I most often use sliced chicken. ;-)
> > And sometimes shredded bamboo shoot but it's a bit crunchy.
> >
>
> I really like zucchini cut into long thin strips and fried off in a very hot
> pan with a little butter as a base for pasta sauce, or just sprinkled with
> parmesan and freshly cracked pepper

I've done that...
I usually cut them into 1/4" strips.
One just has to be careful not to overcook them!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson