- konjac flour
- chickpea flour
- potato starch
- calcium hydroxide
- reduced iron
- folic acid
I've been wanting to try them for such a long time. Hungry Girl has been eating shirataki noodles for as long as I can remember, but they have always been really hard to find. When they came to my grocery store, I grabbed them and changed my menu plan to include spaghetti.
I warmed mine in the microwave for 1-2 minutes.
Or you can par boil them for 2-3 minutes. Drain again and it's ready to eat! (I rinsed mine again with hot water...just to be sure.:) You can also heat them a dry skillet for a couple minutes to dry them out.
Here's my bowl of spaghetti:
|A giant bowl - I did not finish. They filled me up quickly.|
The texture is VERY different than regular spaghetti noodles, it is a little more slimy. In retrospect, I probably could have heated them a little longer in the dry skillet and that may make them less slimy.
Overall, I'd probably give these noodles 4 stars out of 5. A definite must try!
There are some great nutritional aspects to these noodles. They have FAAAAAAAAAAR less calories than traditional noodles (shirataki = 15 cal per serving vs. traditional = 210 per serving), the shirataki have zero grams of fat, only 4 grams of carbs (compared to 42 grams in traditional noodles) and zero grams of sugar (compared to 2 grams in the traditional). They do, however, have only 1 gram of protein versus the 7 grams in the traditional noodles.
We eat a lot of spaghetti around here. It's quick, easy and Daddy Goose makes a killer pot of spaghetti. I don't know if these will be my go-to noodles, but a good purchase.
Have you ever tried any of these type of noodles? If so, let me know with a comment how you liked/disliked them.
Always ~ Momma Goose