Saturday, January 13, 2007

Wow! Shirataki Spaghetti

I've been reading blogs and articles about shirataki noodles for a couple of months now. Today, my wife and I stopped by a Japanese grocery store and bought two kinds. These noodles are packed in water. The white shirataki is made of Japanese yams and have zero carbs. The yellow noodles have 1 carb per serving and are a mix of Japanese yams and tofu. I have heard that they come in numerous noodle shapes, but the only ones for sale were spaghetti-like.

This evening, we tried the yellow shirataki. We followed the instructions on the package which are short and simple. (1) Rinse noodles, (2) boil in water for 3 minutes. The result is a very mild noodle almost identical to spaghetti. While they are soft, they are a tad tougher than spaghetti. But, they are close enough that I think I could serve them to guests and nobody would know the difference. After going to the Japanese grocery, we went to Krogers. And, to my surprise, I saw the yellow noodles there in the produce section next to the Tempeh and Tofu. So, no special trips to the Japanese grocery are required for future meals. At Kroger, we also bought some spaghetti sauce. I found an expensive imported brand that has only net 3 carbs per serving. I think it's worth the premium cost to cut the carbs in half. We used this along with some ground beef to make our meal. We'll definitely be doing this again.

I also tried to make bread sticks. I used a facoccia recipe in a low-carb cook book. It consisted mostly of soy protein powder and almond flour. I added garlic and put cheese on top. It was moist but tasted dry. I'll have to keep experimenting to come up with good garlic-cheese bread sticks to eat with my shirataki spaghetti.

I think in a little while, my wife and I are going to make low-carb fruit smoothies.... We did it once before and really enjoyed them. Perhaps I'll write it down this time and post the recipe.

See follow-up post regarding clear/white Shiritaki (January 18th, 2006).


Alcinda (Cindy) Moore said...

I'm intolerant to soy, so I can only use the white noodles (found them at a whole foods market). I tried them once, and thought they wre pretty good. The instructions I was given was to simply rinse the noodles thoroughly and then heat in boiling water. I had them with alfredo cause and chicken....not quite the "real thing" but an acceptable substitute.

Daron said...

Someone on the Protein Power Forum said that to soften the shirataki noodles "soak them in water mixed with baking soda until they soften, then rinse." No specifics as to whether soaking takes minutes, hours, or days. I may try this next time and let you know the results.

Jen said...

Came across this old entry googling for shirataki spaghetti recipes!
I see that you are (were?) looking for a good garlic-bread recipe. Have you ever tried cauliflower pizza dough? It's really easy - 1 c grated cauliflower, 1 egg, 1 c part skim mozzarella, press onto a greased pan in whatever shape you want (breadsticks or a whole pizza) and bake until browned. It's, like, a miracle, and makes amazing breadsticks if you add some garlic to the mix (I use powder).