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Grocery Review: Shirataki Noodles, Part 2
Follow-up to Part 1: The noodles from last night that I marinated in my balsamic/soy salad dressing and then had as part of my lunch salad soaked up the dressing like a sponge and were quite tasty. I can see that combining them with low-cal highly-flavored sauces will be a useful approach.
Part 2: Shirataki-tofu noodles (fettucini style)
Rather than being translucent, these are visually quite similar to egg noodles or regular wheat pasta. The instruction again call for draining them then boiling in fresh water, then draining again. This time I had the noodles plain, tossed and heated with a small amount of pesto.
Results: The texture is still definitely not pasta. (In an odd way, the mouth-feel is more like a meat product, like flavored collagen or non-fishy cephalopod.) But they take up the sauce nicely and are quite pleasant as long as I'm not expecting them to be something they're not. From a psychological viewpoint, they fulfill the desire to spend time chewing something. I can't help but feel some sort of artificial guilt about eating a fairly processed foodstuff that is designed to be, in essence, non-nutritive. Somehow it's different from, say, eating celery. But as I say, I think this is a manufactured guilt.
Reality check: The 8 oz package (both Experiment 1 and Experiment 2 came in this size) claims to hold "2 servings" but for me one package is a normal meal side-dish amount. The plain noodles (Exp. 1) are 20 calories per 8 oz. while the ones with tofu (Exp. 2) are 40 calories for 8 oz. The 2 Tbsp of pesto that I tossed them in add another 150 calories.
If I have the time, tomorrow I may try turning the solid block into something lasagna-like.
Part 2: Shirataki-tofu noodles (fettucini style)
Rather than being translucent, these are visually quite similar to egg noodles or regular wheat pasta. The instruction again call for draining them then boiling in fresh water, then draining again. This time I had the noodles plain, tossed and heated with a small amount of pesto.
Results: The texture is still definitely not pasta. (In an odd way, the mouth-feel is more like a meat product, like flavored collagen or non-fishy cephalopod.) But they take up the sauce nicely and are quite pleasant as long as I'm not expecting them to be something they're not. From a psychological viewpoint, they fulfill the desire to spend time chewing something. I can't help but feel some sort of artificial guilt about eating a fairly processed foodstuff that is designed to be, in essence, non-nutritive. Somehow it's different from, say, eating celery. But as I say, I think this is a manufactured guilt.
Reality check: The 8 oz package (both Experiment 1 and Experiment 2 came in this size) claims to hold "2 servings" but for me one package is a normal meal side-dish amount. The plain noodles (Exp. 1) are 20 calories per 8 oz. while the ones with tofu (Exp. 2) are 40 calories for 8 oz. The 2 Tbsp of pesto that I tossed them in add another 150 calories.
If I have the time, tomorrow I may try turning the solid block into something lasagna-like.
Grocery Review: Shirataki Noodles, Part 2
Grocery Review: Shirataki Noodles, Part 2