Miracle Noodles

[umpa]

I like the yam root ones better then the soy that I get from the asian market Sorry so late to respond we are traveling

[mdanziger]

Wow, it took me this long to realize we were not talking about yam noodles.  That is what I use.  I have not tried the soy based ones.  I find that the yam based noodles still have a somewhat rubbery texture, but they are a nice substitute for spaghetti when the rest of the family is having spaghetti and meatballs.

All the best,
Mark

[mouseissue]

Hi Mark!

I took a package of yam root shiritaki noodles, drained, rinsed, and dried them on paper towels.
Put about a tablespoon of peanut oil in a frying pan and heated it over medium-high heat.
Then added the noodles, and tossed them with two spatulas.

After they got a bit crispy, I put them in a bowl and tossed them in a little sesame oil, sesame seeds,
Bragg's Liquid Aminos, and a dash of Chinese garlic pepper sauce.

They were VERY good!!!
If you enjoy things oriental and spicy, you'll like this as a side or a base for sweet and sour chicken, beef, shrimp, or fish!

Tony

[umpa]

 i love them But when I did eat real pasta in the past it was always homemade by me and cooked al dente

[Joe]

If u simmer the noodles for about 3 minutes after rinsing well they lose some of their smell and soften up some try it   The angel hair is good for shrimp scampi

[umpa]

Welcome to the forum Joe I am Umpa,Dougs wife .If I can help you please ask.I have a column on the homepage called ask umpa where I can convert your favorite foods to fat to skinny friendly. Have you tried the elbow noodles they just came out with?They make a great baked Ziti!

[shawn116]

Welcome welcome welcome Joe 

[mouseissue]

Welcome to the FTS family, Joe!

Thanks!... That's a good tip.
I do a variation of that with the microwave, where I rinse and nuke for a minute (repeating 3 times).

The elbow noodles Umpa mentioned are REALLY good in Doug's Macafoney and Cheese!
http://www.fattoskinny.net/index.php?topic=54.msg92#msg92
This dish is an EXCELLENT replacement for the traditional high carb dish!

Tony

[Val Copeland]

I have eaten the miracle noodles in the past and, after rinsing, if you dry them out some in a frying pan over medium heat to get some of the liquid out of them they will be more like pasta. I used a non-stick pan with no oil.

These days I make faux pasta with (what else) cauliflower! I chop it into bite size pieces and cook it al dente, drain well and mix with a hearty meat sauce and smother with Parmesan cheese. Best substitute I've found yet for a nice bowl of pasta.

Welcome to the group Joe!

[mdanziger]

I love the Macaphony and Cheese recipe.  I am going to get the elbow noodles and make it asap.. thanks.

Also, welcome Joe and Val.  As you can see, there is no lack of ideas here on the FTS forum.  Lets just say you won't starve.

[umpa]

I like shrimp alfredo with them too

[Doug Varrieur]

Hi Joe, welcome to the Party! Pasta, Pasta, Pasta.... I lived on the stuff for years...of course I had all the pasta making equipment, drying racks the whole shibang! I LOVE Italian food so for me finding replacements for pasta was important. I always enjoyed my pasta al dente so making the adjustment to something "I wasn't used to" was a challenge. BUT I now really enjoy Konjac noodles in several different brands. I also enjoy Umpa's ravioli made with thin slices of eggplant, Lasagna made with thin slices of eggplant or zucchini squash, julianne zucchini as a pasta replacement, spaghetti squash...... I've made myself hungry now!  

 

[Andrea]

I like shredded cabbage as a pasta substitute. 

[mouseissue]

I like shredded cabbage as a pasta substitute. 

Hi Andrea!

Shredded cabbage is especially good as a noodle replacement after it's steamed just long enough to tenderize it.

We enjoy it often!

Tony

[Val Copeland]

I read somewhere that if you boil the cabbage in water with 1/2 cup heavy cream added it gets rid of the strong cabbage taste. Never tried it so just thought I'd pass along the info. Hmm, I just thought of something...if it does work for cabbage it should work for cauliflower. I will try it like that next time I make it. Has anyone used that technique before?