Sheritake Noodles
Posted by Lessthanjax on May 09, 2007 · Member since Apr 2007 · 22 posts
So they have these sheritake noodles at select health food stores. Truely amazing. It is a tofu version of pasta and withstands its shape even after boiling. They are 20 calories per serving and each bag contains 40 calories at 6g of fiber. I use these to make veggie lomain...or just use it with garlic and olive oil to make my own italian flare.
I bought these for only 1.69 at Wild By Nature. I live in Long Island, but i know they have plenty around the country.
Just thought id share. Has anyone else tried them?
If the kind that you've found is the House Foods Tofu Shirataki Noodles then there's a "trick" to cooking them so they taste the best. Don't do it according to the package instructions. I've tried it that way and hated them. For a good way, see the first part of this recipe from the Hungry Girl website, www.hungry-girl.com. You'll have to veganize this recipe if you're not lacto-ovo. The key point is to make sure there's no extra moisture clinging to them before you use them in a recipe. Otherwise they have a very rubbery, weird texture. You can use them in other recipes just do the microwave and drying part first.
1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles
1/2 Wedge The Laughing Cow Light Cheese
1 teaspoon Fat Free Sour Cream
2 teaspoons Kraft Reduced Fat Parmesan Cheese
Salt & Pepper (if desired)
Rinse fettuccine noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1.
This Fettucine Hungry Girlfredo has just 80 calories per serving, and is only 1 point on Weight Watchers (if you're counting). This is the guilt-free recipe of the century! After you try it, send us an email to let us know how you liked it.
The Find of the Century!
Edit: I just found a better explanation of how to cook them:
http://www.hungry-girl.com/week/weeklydetails.php?isid=994
Prep Tips: Rinse these noodles well and pat them VERY dry. Use a hairdryer if you have to -- just get these noodles dry (and they'll be pretty, too!). Tossing them in a pan stovetop for just long enough to dry 'em is a good trick; just don't leave 'em on too long, or they'll become rubbery. Cutting them up a bit will also help to make them more manageable (unless you want to have a Lady and the Tramp moment, in which case, no cutting necessary). Also, no need for parboiling like the package says -- just nuke 'em. If you can get these simple tips down, these noodles may very well change your life.
Work Best in: There's really not much you can't do with these noodles. We've made spaghetti pies, soups, creamy alfredo dishes, fruity kugels…even pancakes out of 'em! These are probably the most multitalented spaghetti swap on the list, so use 'em anywhere you'd use real pasta!
Yes, I've tried these and they're awesome. I was just going to post the same thing because I had these recently and wondered if other vegwebbers ate these too.... Very lowcal sub for pasta, and as long as you don't smell your noodles (I guess authentic shirataki has a 'fishy' smell) then you'll be fine lol ;D
where in long island do you live? I live in Bellmore. There are a lot of ex long islanders here!
wonder where I could find them . I live way out in the country in the Missouri bootheel, close to arkansas and tennesee. I have lots of problems getting lots of things here. thank goodness for internet purchasing
Where can these be bought? I think I saw them at W.F. before but they were kind of expensive, definitely much more then $1.69.
I also subscribe to HungryGirl, although I am very disappointed in their encouragement of artificial ingredients. Its all "low fat cool whip" this and "fat free cheese" that... I guess I read it mostly because every once in a great while she will write about something I would actually eat...
I've gotten these at my Asian market, by the tofu. I thought they were made out of sweet potatoes for some reason. I wasn't crazy about them, except for the fact that I can get my grub on with barely any calories.
Where can these be bought? I think I saw them at W.F. before but they were kind of expensive, definitely much more then $1.69.
I also subscribe to HungryGirl, although I am very disappointed in their encouragement of artificial ingredients. Its all "low fat cool whip" this and "fat free cheese" that... I guess I read it mostly because every once in a great while she will write about something I would actually eat...
I know what you mean. Except that she/they promote the Boca burgers, there's isn't a lot that's featured in the newsletter that I would eat, either. Btw, I remember seeing something that the shirataki noodles may be made with an ingredient made from shrimp shells. I need to investigate that but I haven't eaten them in quite a while. My DH hated them so I haven't bought them since before I returned to being a vegetarian (mid January). I don't have time to go to the House Foods website right now, I'm late for my workout.
i just want to clarify - when you 'nuke' the noodles, do you not add any water? just dry? that seems so counterintuitive, but it would be really convenient! ;)
my local grocer actually sells these in the asian food section. they have them at some trader joe's, and i know whole foods carries them. $1 (on sale) to $1.69 sounds about right.
personally, i really like these, though i find i have better luck if i bake them when i use them for speghetti or another noodle type casserole. it helps eliminate some of the water. i don't think you'll ever get them 'al dente' like pasta, but it's a good way to get protein into the day.
now i'm sweating bullets as i list the ingredients:
filtered water, tofu (soybeans, calcium sulfate, glucono delta lactone), yam flour (the sweet potatoes!), and calcium hydroxide.
i did a quick search on these, and ok-- the hydroxide looks a little scary, but i think they were all vegan. no shrimp tails that i can see. if i'm missing something, please let me know. (be gentle!)
I wonder what accounts for the fishy smell? On the back of the package it suggests to parboil 2-3 mins to 'reduce the authentic aroma of shirataki'. Just curious because tofu doesn't smell fishy...wonder what it is?! ::)
i don't know that i'd call the smell fishy. though it's been a really long time since i've had shrimpy type fishy stuff- so maybe it is!
boy oh boy, i'm hoping it's the yam flour.
i wish they would just certify things as vegan the way they do with kosher products. all this armchair science stuff gets so confusing.
I just realized I have a pack in my fridge! Horribly past it's expiration date, but it was in there. Mine is in a container that looks just like a water-packed tofu container, the ingredients are filtered water, yam flour, and calcium hydroxide (no tofu), and it has 22.5 calories in the entire package. How is that possible? ??? No cooking suggestions on it, it just says "Good for your diet"
I just realized I have a pack in my fridge! Horribly past it's expiration date, but it was in there. Mine is in a container that looks just like a water-packed tofu container, the ingredients are filtered water, yam flour, and calcium hydroxide (no tofu), and it has 22.5 calories in the entire package. How is that possible? ??? No cooking suggestions on it, it just says "Good for your diet"
According to the House Foods website (you might have a different brand) of Shirataki Pasta Is "Ingredients: Filtered water, tofu (soybeans, calcium sulfate, glucono delta lactone), yam flour, calcium hydroxide". Their website also says that it keeps about 4 to 6 months in the refrigerator. So if that's a sell-by date instead of an expiration date, it may still be good if it's been refrigerated all this time. Sell-by dates are not the same.
I contacted House Foods though their website about the question of whether either calcium sulfate or calcium hydroxide are derived from shrimp shells. I'll let you know if they answer me.
I've seen the House Foods tofu version of shirataki, but have yet to try them.
In reference to someone's question about the tofu-less shirataki, this is actually the original.
Shirataki is made from konnyaku (mountain yam), and is calorie-free (or, nearly so). They are kind of clear-white, with a slightly rubbery texture. I use them in sukiyaki, sans meat, of course =)
There is also shirataki (yam one) with kombu (seaweed) in it. This would give it a "fishy" smell, and it makes them gray/greenish.
The tofu shirataki have more calories, and I've found them to be more expensive than konnyaku, so I'm stickin' to the yam...
(btw, I've only seen yam shirataki in Japanese/Korean markets, I might have seen it at Whole Foods once... maybe...)
These sound awesome, don't know how I've never heard of them. I just looked up calcium hydroxide on wikipedia, and it's basically made from limestone (calcium oxide) and water. One of CaO's uses is in mass burials, like during the Black Death days, i.e., that quicklime stuff! These noodles are 2 hydrogen molecules away from being able to embalm corpses. Haha, I may not be trying these noodles after all, I'll be thinking of dead bodies the whole time I eat them.