[Hollylane]

Originally Posted by nycfembbw

Yes, these are the noodles I mentioned before, just different brand (I usually use hungry girl brand), Shirataki noodles. I usually prepare by:

-washing them, drying them (blotting out the liquid), and microwaving them (I do all this to take away the sort of fishy smell and also to texturize them more like noodles)

How did you prepare?

I also have found and enjoyed these pre-prepared occasionally at stores in a spicy sauce (like an entree that you just heat). Very quick and yummy.

I think the main difference between these and the Shirataki noodles you posted about is that these do not have tofu as an ingredient. This leaves them with zero carbs (less than 1 gram of soluble fiber), vs 3 carbs. I am still looking for the brand you mentioned, and I'm wondering if the texture is better because of the addition of soy. However, I would probably pick these more often because carbohydrates add up so quickly, and since I need more fat (non-animal), I am getting it from sources like peanut butter (3-5 carbs 200 + calories), the yummy chocolate sunflower almond butter (I believe this one is 3 carbs, and 200 calories), and olive oil. Because I am eating vegan, I am getting more carbs per meal, and I would love to have more higher fiber options (fiber cancels out some carbohydrate content), but my stomach condition would worsen if I add too much fiber.

When I prepared them this time, I simply used the instructions on the bag (drain, rinse, blanch, dry with paper towels). I wonder if microwaving them afterward would change the texture (they remind me of chewing on rubber bands, not that I do that ) if they do not contain soy. They did have a vinegar smell to them, that I was worried about, but it went away once I had tossed them with the pasta sauce. I am looking forward to seeing how they taste in a stir fry, because I've noticed that they do not seem to absorb the pasta sauce.