Customer Reviews

Tofu Shirataki Noodles Spaghetti Shape 10 bags

5 star:		(32)
4 star:		(30)
3 star:		(12)
2 star:		(8)
1 star:		(32)

 

 

I first tried these tofu noodles on a whim. They looked interesting, low-calorie, and fun to eat. I am so happy I found these noodles!

The noodles come in a pouch with water, and it is plenty for two people. I drain out the water, add some fresh water, and microwave it in a bowl for 2 minutes. They have a cool texture (like slippery ramen), and they have a very mild flavor. I typically eat these noodles after adding some type of sauce and veggies. Yummy!

A warning: when you first open the noodles, they smell strange. VERY strange. Almost so strange that you may not want to eat them! Apparently this is normal (they are made with yam flour), and the package says to just boil them for 2 minutes to remove the smell. After 2 minutes in the microwave, the smell really does go away!

Overall, I love these noodles. It is a low-cal, low-carb alternative to ramen noodles, and it has a lot of protein. They are mild enough to mix with anything, and they are really easy to make. Try it out and enjoy!

I bought a few bags of these noodles after reading a very favorable review of them on the Hungry Girl website, and I am glad that I did. They work well in a number of different recipes, are filling, and add a "calcium boost" to the dishes I use them in, for very few calories. These are not "pasta" type noodles, of course - the texture is different (softer and kind of "slippery"), and they have virtually no flavor of their own - they take on the flavor of whatever sauce or dressing you use with them. I probably won't use these noodles with European-style or American-style sauces such as marinara or cheese sauce - those types of sauces were created for grain-based pastas, which these are not. On the other hand, these noodles are fine in such Asian recipes as Pad Thai, Lo Mein and Dan-Dan Noodes (basically, noodles in a spicy peanut or sesame sauce). There are a lot of Asian-style recipes in cookbooks and on the Internet which are fairly easy to make, taste terrific, and work beautifully with these noodles. You can prepare yourself a real treat, if you use these noodles in the types of recipes that work well with their texture, and for a fraction of the calories you'd eat if using regular noodles or rice. In short, if you attempt something like spaghetti with meatballs or chicken cacciatore using these noodles, you're likely to be disappointed, but if you use them in Pad Thai, any type of curry, other Asian dishes, or most soups, you're likely to find yourself enjoying a delicious and wonderfully low-cal, low-carb meal.

One thing - when you open the bag, there is a slight ammonia-like odor (it smells ammonia-like to me, anyway). If you rinse the noodles well and then parboil them for a few minutes, as per the package directions, the odor really does disappear. It is not a strong odor, it won't permeate your kitchen or anything like that, but you will definitely want to rinse and parboil the noodles before using them. Just follow the package directions.

I spent some time in Japan and the shirataki noodles are used in a bunch of dishes including Sukiyaki. Maybe that's why the Japanese are thin. These noodles should be parboiled to remove the preservative. They don't melt easily so they can be cooked for a long time. They have a hard gelatinous texture so they don't absorb flavors easily. I think they taste better with strong sauces, smoked meats, etc. If you are trying to lower your carbs and/or cut calories, you can have your noodles and eat it too.

Tofu Shirataki is simply amazing. Anyone who says that it tastes or smells funny has not prepared it correctly. To prepare: drain and then rinse VERY well. At this point, I prefer to cut the noodles up a bit. Boil 2-3 minutes- any longer and the pasta will become tough. Pat dry and add your favorite sauce.

These taste just like pasta, but with SOOO many fewer calories. This is not just a food for people 'trying to lose weight', as other reviewers have said. This is a food for health-conscious consumers. For me, this has been the find of a lifetime. There are so many different recipes you can use them in, and they taste simply fantastic. In fact, with sauce, they taste just like pasta (and who doesn't love pasta?).

I learned about Tofu Shirataki through Hungry Girl. On her web site, she has tons of low-calorie recipes using Tofu Shirataki [...]

For anyone who has tried these and disliked them, please give them another try. Make sure to drain and REALLY rinse the pasta before boiling. The scent will vanish. Cutting the pasta up helps as well, since it is slightly slippery. Try it with a cheesy pasta bake, with your favorite marinara sauce, or even in soup! The options are limitless. This truly is a fantastic, fantastic product.

I tried these noodles after the numerous recommendations made by the website HungryGirl, but I must say that these noodles are the MOST disgusting thing I have ever eaten. If you want to get these noodles, I highly suggest you get one pack to try before stocking up (as I did), because you will most likely be left with packs of noodles you won't want to eat. These noodles have the most unbearable smell, and no amount of rinsing and microwaving I did could remove the horrendous stench. Additionally, they were so oddly chewy and gelatinous that it is difficult to eat them. You kind of have to knaw on them to get them to break off into bites. The nutritionals are great, but they are so not worth any calories you save...they taste horrible and you'd wish you'd eaten nothing than waste 40 calories on these noodles!

I ordered these noodles after reading about them on Hungry Girl. Yes, they smell when you open them. Just pour them into a strainer & rinse under warm water. Then boil them for 2-5 minutes. After that, I didn't think they smelled bad at all. They do have a different texture, but I was able to chew them.

If you are on a diet & tend to blow it over pasta, give these a try. You can have a whole bag for minimal calories. I added tomato sauce & parm. cheese. While it's not an exact replacement for spaghetti, it does the trick if I want a big bowl of pasta.

I can't believe this was made and packaged for human consumption. I am still reeling from my attempt at eating it- spare yourself.
Open the package and breath in the heady scent of... ammonia. But wait, they warn you of the authentic scent of Shirataki, and recommend that you parbroil the noodles to reduce the stench, excuse me, aroma.
Once cooked you can enjoy pseudonoodles with the scent and consistancy of overcooked squid. Mmmm, so difficult to chew.
Described as the perfect diet food for good reason. You won't be able to finish more than two forkfulls.

If you're expecting egg pasta made from the finest durum wheat, you'll be disappointed, but if you're a fan of japanese sukiyaki, stir-fry udon and chow fun these low carb subs will be right up your alley. Also and excellent sub for pad thai dishes. If the texture doesn't bother you, then go ahead and try it with your favorite western-style dishes.

Shirataki (shredded konjac) really has no flavor itself, but like tofu, it absorbs flavors extremely well. In addition to being low in calories and carbs, it's very good for your digestive system! Eat up!

I liked these. I was prepared for an awful stench upon opening the package, but mine didn't smell at all. I followed the instructions and was pleasantly suprised by the taste and unique (unique = good) texture. These noodles weren't like pasta, but they were good. I'll have no problem eating them agian. As a matter of fact I thought they were quite delicious.

It ain't spaghetti, folks, but used properly it can enhance your eating. It's great in a wet, soupy type dish. Eaten "as is" (after rinsing) the noodles are very soft and tender, too soft to pass for a dry Italian type pasta, unless you always cook dry pasta to death. Boiling them for a minute or two firms them up somewhat, but they never become as firm as a properly cooked dried pasta.

For the reviewer who said that pasta is out due to his/her type 2 diabetes... it's not! I'm in the same boat, and we can still enjoy pasta, we just need to measure it to control the carb servings and always use whole grain types to slow down the sugar load. I weigh out 2 oz. before cooking for 2 carb exchanges (the 1/2 cup serving measurement is absurd because different types of pasta will fill a cup differently), and I use bulkier additions like chunky vegetables and have a big salad on the side.The oil and vinegar salad dressing helps to further temper the blood sugar rush. Of course, if you eat lots of carbs for breakfast and lunch, don't plan on 2 carb servings of pasta for dinner. And I have given up the (white) Italian bread on the side! That's the worst part, but the pasta is at least do-able.