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Shirakaku "noodles" These are yam noodles, or tofu noodles. No fat and no carb. Also NO flavor! Hungry Girl approved, well she must be really hungry bc I couldn't even stomach these! Lisa (sugarmamma) said to rince and dry them before eating. Well, they needed rinsing bc they smelled funky, and I eat funky stuff that even Lisa won't eat ok? I had them in place of regular (hand made, ahem) shanghai style noodles for Chinese beef noodle soup, with meat balls, pigs ears tofu, etc, and the "noodles" were eh, and kinda cold. Lisa, gimme some tips! You actually like this stuff?:eek::confused::thumbdown |
Can't wait to hear Lisa's reply! These food threads are so doggone interesting to me, especially with the two of you educating us on new stuff. :D |
What brand did you buy? I ask because some are much better than others and I know than as shiaitake noodles. Mine are made from tofu I think. I buy them from publix or whole foods. You have to impart a lot of flavor into the noodle itself. I marinate in a spicy soy for Asian style foods. I actually like them dried out in the oven too. ( I use a toaster oven). They shrink down to nothing but they are crunchy goodness if you have well flavored them first ! |
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1 Attachment(s) This is the brand I've tried.... Attachment 385134 I tried them because of the low carb content. I have a couple of diabetics here and I thought it would be helpful. They are a bit unusual in texture. I found them too "soft" as if I overcooked a regular noodle. They defiantly had to be rinsed. I found some bloggers saying it helps to pre- boil them for a minute, I didn't try that to see if it helps. It think I would rather they be dried so I can cook them myself, I don't like the fact they are swimming in this liquid. |
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These ones were yam based, I haven't tried the tofu based ones yet. I forgot the brand, but I bought it from the chinese market. It was in the clear bag and the noodles itself had little black spots on them, and were kinda translucent grey in color. Sounds delish huh? Even Uni would eat one. :p These noodles I think would be good in a cold Korean noodle summer soup. It has a similar texture to japchae (korean glass noodles). |
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I like the HOUSE brand noodles ( like the pic above) no grey noodles with black spots :hide2: |
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Ok you know what I didn't even spell those nasty things right. I was thinking of Shirakiku, which is a brand; and shirataku, which is a type of noodle. Oh japanese! |
Ok, so I reheated the soup with the "noodles" in the pot this time, and simmered them for a while. I also added some more garlic, onion, and chinese pickled mustard greens. The good thing is you can't overcook these (the yam ones anyway). I was afraid they would get overcooked, which was why I didn't put them in the broth last night. I simmered the broth with the "noodles" for quite a while and the texture is still the same. I really thing these would make a great japchae noodle salad. |
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Plus, I happen to like them :D |
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Did you try the yam ones yet? What did you think? Did they have the funky greyish see thru color like mine did? I really think they'd be good as a cold noodle salad. Some carrot, ginger, scallions, shrimp or chicken, with some sesame oil and some vinegar. =) |
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