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Better Shirataki Noodles

I've been getting to know shirataki noodles quite well.

I was first introduced to them by a friend of mine who was trying to loose weight. Back then I thought they were weird and tasted funny. I've since learned that they can be sort of good if prepared correctly. And if you aren't think of them as Italian noodles, they will actually grow on you as their own texture profile - as there is very little taste to them.

But the BIG drawback to these noodles is the fishy, tinned smell they have straight out of the package. Apparently this smell is well documented and totally natural. You can eliminate the smell but rinsing in water. Or a better way to get even more of that smell off is to bring the noodles to a boil and then drain them.

I tried Nasoya fettucine and House spaghetti noodles - both of which had a very strong smell.

But when I was at 99 Ranch, a big Asian supermarket, I tried to check out their selection. I figured this yam root is used in traditional Japanese and vegetarian Buddhist dishes so there should be a good selection. Indeed there were about 5 or 6 brands to cheese from.

I picked up some wide noodles from Matsuda ($1.59):

These were barely stinky at all! All it took was a quick rinse under hot tap water and they were good to go. The texture was bouncy and chewy and there was no need (and really no difference) to "dry fry" them as recommended by other bloggers. These noodles were featured in my Faux Rad Na recipe.

My new favorite brand of shirataki noodles.


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