Tofu Shirataki Noodle review

So I’ve heard about these Shirataki noodles while doing research on Keto foods. ¬†They are made from kelp and have either little or no carbs. They’re also packed in some notoriously foul smelling liquid which most people find pretty off putting, but I decided to check them out anyway. I hear they’re not at all like traditional Italian noodles and go a lot better in Asian dishes. So for tonight I am going to try them with Khao Soi.

Today I decided to pick some up at our local health food store. I wasn’t really sure where to find them but they are in the case next to the tofu. I actually decided to go for the tofu Shirataki noodles instead of the straight kelp ones. I got the angel hair kind but they also had fettuccine and spaghetti. I’ve heard of people using the Angel hair as a replacement for ramen noodles so I decided to try those.

Making these tonight was super easy. I first rinsed them really well in a colander in order to get most of the smelly water off. Then I simply put them in a pot of cold water and boiled them for a few minutes.

I made these for Khao Soi Gai, a spicy curry based noodle dish and they were really tasty in the sauce. They are very much like rice noodles but with a firmer texture. Almost with a vegetable like crunch? I don’t think that I will be using these in Italian dishes but there are tons of dishes I could see using these instead Pho, Vietnamese vermicelli noodle bowls, pad Thai, fresh spring rolls, etc. I think they be tasty in ramen but they’re really nothing like ramen noodles but I might just use them anyway. At least until I find a better tasting substitute that’s half as convenient.

One thing to note, I tried frying these and that did not work at all! They never got crispy and just sort of disintegrated. So that’s out.

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