Konjac (shirataki) noodles

Maintainer

Maintainer

** Chief WITCH **
I read on the official French website chat yesterday that these konjac noodles are fine on PP as well as PV. And also on attack.

Japanese speciality grocers sell them. Or else available on line.

"Interesting" texture - no taste. Perhaps more for bored longtimers than newbies!

Here's a link : Shirataki Noodles 180g: Amazon.co.uk: Grocery
 
add lots of flavour !!!!!
I love em waiting on my order lol
 
Going to get more tonight. A small packet doesn't give you that many, does it? And they're not cheap (compared to the other noodles we can't have!!).
 
is anything good for us cheap !!!!!!
 
I don't mean to post in bad taste, but a French friend tried to order these online today - only to be told they're out of stock.

I immediately sent my other half to the shop where we buy them here, and he bought the last ones they had.

Something we'll not be able to get much longer, I guess :-( in every respect
 
the english website goes in and out of stock daily just a case of catching them at the right time
 
Thanks for the posting Joanne... I'm sooooooooo missing noodles (Asian noodles was a staple lunch for me). I've just bought 8 packets and can't wait to make them with a Ginger-Chili Chicken recipe I came across last nite. That will shake things up for sure! Think I'll soak them in chili water to try and flavour them up a bit :)
 
I cant get hold of them down here and the website says none till July :(
 
I use them regularly - remember I cleared the shop of its stock!

Method: rinse well (they're stored in a strange smelling liquid). Then, with a pair of scissors, I snip through them a few times as they are incredibly long!

Boil for a couple of minutes. Drain.

They are then ready for use. I tend to then marinate them with whatever meat/fish I'm having in a stir fry type dish.

Don't get too excited - they're not that thrilling - but do make a change ;)
 
Ok tonight was stuffed Chicken with FF Ricotta, Sun Dried Tomatoes with herbs, then grilled.
Also roasted some cherry tomatoes with garlic and pureed in the Cuisinart.
Here is where the noodles come in. Bought the thin ones, rinced and soaked for a while and then boiled & drained well. We have a Foodsaver machine that has a vacuum attachment that can be inserted into a small dish. So heres is what we did. Took the noodles and added some sauce, stirred well and placed them into the dish and activated the marinade setting. That forces under pressure flavors deep into what you are trying to marinade. The taste well.....the noodles did have flavor. A vast improvement over their pre-pressure state.

I have read on several sites that recommend drying out the noodles some and re-hydrating them in whatever you are cooking???? I have no idea but well worth a few more reads. Some of you have cooked with these for a long time...this was my first cook. I'm going to dry some out and experiment with other sauces.
 
That sounds like an interesting gadget you have there!
 
Gosh Karen, that does sound like any interesting contraption! Wonder if just doing a regular marinade may work the same? I'm making the Ginger/Chili chicken recipe tonight and may try marinating the noodles in advance... are we sure these are okay for a PP? Its just weird to think we can when veg isn't allowed.

That said, I of course had to do research on what these noodles were and how could we be allowed them and found an interesting site:

Konjac Foods made by soluble fiber - glucomannan

If you are interested in learning more -there's loads of information on this site.
 
I'd keep them for a PV myself ;) (although I have been known to completely forget that!).
 
They have virtually no taste, so whatever you sauce them with needs to be a strong sauce. Unlike pasta that you savor the taste....this noodle is more for our mental state LOL.. To make us feel like we are enjoying pasta again, without all the guilt. So to answer the Q...cold would be good, but I would allow some time for noodles taking on any of the sauce flavoring. Make sure they are drained very well, they do not continue to absorb water/sauce like pasta after cooking. That sounds like a double entendre HAHAHA

Last night I left some noodles on the counter in the air just to see what happened. Nothing they are as soft as they were last night. Now I'm not eating them since they were out all night, more for my own curiosity.
 
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