Guest guest Posted January 28, 2009 Report Share Posted January 28, 2009 Hi All, Has anyone tried konjac noodles? What brand do you like and did you find them in a national grocery chain? They are suppose to be a good low-carb substitute for gluten-free pasta. They are made from the root of the amorphophallus konjac plant, which grows in Asia. They have no fat, sugar, starch, or protein. They do contain a beneficial water soluble fiber known as glucomannan. I am interested in hearing your thoughts and if they taste good or not. I have not tried them -- yet. Thank you, Leslie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2009 Report Share Posted January 28, 2009 Hi Leslie I have not yet tried them but my sister swears by them as a diet food (they are quite low in calories). She prepares them with a small amount of peanut sauce that she makes with peanut butter, soy sauce and I think rice vinegar. Apparently the key thing is to rinse them well and dry them off before using them (they come packed with water, rather like tofu does, which makes sense). They always have them in stock at my local Whole Foods. The packages are fairly small and fairly pricy as I recall, so you might want to start small. Hope this helps! Christine S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2009 Report Share Posted January 29, 2009 I have tried them and love them! They are wonderful added to soups (a great pasta substitute). They are somewhat pricy, but when added as an ingredient to a larger dish, a little goes a long ways. LaDonna On Wed, Jan 28, 2009 at 2:37 PM, k arizma <karizma1010 wrote: > Hi Leslie > > I have not yet tried them but my sister swears by them as a diet food (they > are quite low in calories). She prepares them with a small amount of peanut > sauce that she makes with peanut butter, soy sauce and I think rice vinegar. > Apparently the key thing is to rinse them well and dry them off before using > them (they come packed with water, rather like tofu does, which makes > sense). > > They always have them in stock at my local Whole Foods. The packages are > fairly small and fairly pricy as I recall, so you might want to start small. > > Hope this helps! > > Christine S. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2009 Report Share Posted January 29, 2009 It's so much fun to hear about those Japanese named ingredients from this group, like gomashio, umeboshi(I love to make them !), konbu, shiitake, daikon, etc! And now Kon-nyaku(Konjac Noodles)?! It's lot of fun! I use Konjac once in a while both noodle and block type. We cook with lots of (root) vegetables and taste with Shiitake-Konbu soup stock and soy sauce. I sometimes fry them with vegetables like green pepper with Miso and soy sauce. I enjoy your posts. Thank you very much! Toshiko - " Gracious Hospitality " <gracioushospitality Thursday, January 29, 2009 11:05 AM Re: Re:Shirataki (Konjac) Noodles > I have tried them and love them! They are wonderful added to soups (a great > pasta substitute). They are somewhat pricy, but when added as an ingredient > to a larger dish, a little goes a long ways. > > LaDonna > > > > On Wed, Jan 28, 2009 at 2:37 PM, k arizma <karizma1010 wrote: > > > Hi Leslie > > > > I have not yet tried them but my sister swears by them as a diet food (they > > are quite low in calories). She prepares them with a small amount of peanut > > sauce that she makes with peanut butter, soy sauce and I think rice vinegar. > > Apparently the key thing is to rinse them well and dry them off before using > > them (they come packed with water, rather like tofu does, which makes > > sense). > > > > They always have them in stock at my local Whole Foods. The packages are > > fairly small and fairly pricy as I recall, so you might want to start small. > > > > Hope this helps! > > > > Christine S. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2009 Report Share Posted January 29, 2009 Hi, I eat House brand shirataki noodles all the time. I have blood sugar issues, and regular whole wheat and other whole grain pastas drive my blood sugar out the door, while shirataki noodles seem to have a neutral or even lowering effect. Although the texture isn't great, it's not too bad, and they taste fairly close to regular noodles. I I used to have to order them online, but now my local food coop carries them. They can be used just the way you might use regular pasta. In fact, they are easier to cook because they need only to be heated for three minutes. Donna www.unskoolbookshop.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ " But for the sake of some little mouthful of flesh we deprive a soul of the sun and light, and of that proportion of life and time it had been born into the world to enjoy. " --Plutarch ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > > -- Quote Link to comment Share on other sites More sharing options...
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