my 1st time with............ shirataki noodles

Ok I ate them. Don't know if I liked them but I liked the calorie content. I used then with tomato/basil sauce and turkey italian sausage. I finished the sausage but not the whole plate of noodles. For 40 calories for the whole bag....love love love but I don't know if I like chewing my noodles ten times each bite though. I only bought one bag but I think I'll try them again another way. Anyone have any good suggestions? Do you get used to the texture with time or should I try another pasta idea? I read about dreamfields??? Anyone ever try?

I can't get past the texture.  They are so low calorie, it's tempting, but I hate the slippery little suckers.  It's great for people who don't mind that slippery (dare I say slimey?), chewiness.

I just have my whole wheat pasta, 2 ounces dry at 200 calories, only once a week.  I want the real thing, not a vegetable. 

I posted this yesterday under the recipe heading but it applies here also :-)

I agree completely. I think these noodles are a miracle food at only 40 cals a bag. I have made them with clams/broth, shrimp scampi type (but low fat-fake butter), vegie tomatoe, and  ground turkey breast tomato meat sauce with chicken sausage. I really enjoy them and love the feeling I get from being so low cal and guilt free. I can honestly say that they are not as good as real pasta but are definately the next best thing for sure. I have gone through 14 bags so far since 12-11-07 and just bought another 14 bags a few days ago. I started out at 272 pounds and just hit 242 pounds  today as I type this, for a total loss so far of 30 pounds. My target is around 200 pounds and my next mini target is of course 239. I can say without hesitation that these lifestyle changing noodles have been a huge help for me because I used to love my pasta. Also I agree with the boiling and rinsing idea because it does improve flavor alot.

ra_tay - did you get the fettuccine style or the spaghetti style? The spaghetti (thin, almost like angel hair pasta) are much easier to deal with if you're having issues with the texture. I fed my BF spaghetti style shirataki noodles in a veggie stir fry and he didn't even notice they weren't ramen noodles until I told him.

I also like the fettuccine style, but the texture difference is much more noticeable.  

I tried the fettuccine style but they were just too slippery for me. The texture freaked me out!

I tried the fettuccine style but they were just too slippery for me. The texture freaked me out!

apparantly, you are supossed to rinse them:

http://www.hungry-girl.com/week/weeklydetails .php?isid=468

check out this recipe from hungry girl for an idea... 

i haven't tried them yet, but when payday comes around i plan on putting in an order, just to see what all the fuss is about!

The tofu shirataki noodles have added tofu which some think improves the texture. You can get the noodles without the added tofu and they are zero calaries / zero carbs / all fiber.
try miraclenoodle.com - there is a forum with recipies and they have lots of styles of the "pasta" in different shapes.
I use the ones without tofu - and they are best in asian style dishes.
You can play with prepping them different ways to see if you like what it does - it can affect the taste and texture. The texture can change a bit with prep - and they absorbe flavor a bit ---- so
Try soaking in water with vinegar or lemon or lime juice.
Try boiling with some stock (chicken, onion - or just throw in some bullion)
After prepping - and draining / drying them - soak them in sauce --- i think they taste beter the next day when i make a stir fry - i microwave it the next day.
I also make chicken soup. They are really good in chicken soup - the thin noodles.
I just take celery, onions & carrots - cook in a bit of olive oil (even just a few sprays or some pam) --- add low sodium broth and some chicken pieces. ( Tear pieces of a prepared roasted chicken). Add spices to taste - garlic is good in it.
Then just add the noodles. (But cut them into smaller pieces with sissors - they are long)
Eating them in soup fills you up - you dont notice the texture as much or at all because they just slide down your throat - you arent chewing as much.
The soup keeps for days - reheats well and tastes better the longer it sits.

I love these so much, I just bought  8 more bags at whole foods market last weekend.  I am making mine with low sugar marinara and turkey meatballs.  Also working on a low calorie clam sauce.  And lastly, I found a nice pesto sauce that only has 50 cals per tablespoon.

LOVE THEM!!!!  I boil mine for 3-5 minutes and drain well.  Rinse well before adding to the fresh water in the pot for boiling.

i'm obsessed with these things!

last week i wanted something quick and easy, so i took a trader joes frozen eggplant parm meal dumped it on a pile of shiratakis and stired it all up. it was awesome! HUGE amount of food for 350 calories! i'm ready to try this with other frozen meals now when i need a quick meal and want something filling! 

Original Post by jules817:

i'm obsessed with these things!

last week i wanted something quick and easy, so i took a trader joes frozen eggplant parm meal dumped it on a pile of shiratakis and stired it all up. it was awesome! HUGE amount of food for 350 calories! i'm ready to try this with other frozen meals now when i need a quick meal and want something filling! 

Jules, I have the same Trader Joe Parmesan Egglant meal in my freezer, I may have to try that.