House Foods tofu shiritake noodles

Has anyone tried these?? A whole bag of them supposedly has like forty calories. They have them at Sunset and Meijer. Pls advise.

The other half loves em. I actually enjoy them as well, from time to time. They have a nice springy texture that works nicely with dry sauces. Just don't get the fettucine ones... stick with spaghetti or angel hair. And really, don't use it as a pasta replacement - it is its own beast.

Thanks!!!

I made some earlier this summer. Somewhere on the web I read that they tend to taste a little bland, so I cooked them in chicken broth with onion, garlic & a little fish sauce. Packed them in my lunch with chopped veggies, and they were really tasty.

I like them a lot. Some are like udon. Like most noodles, the sauce makes it.

toria wrote:Has anyone tried these?? A whole bag of them supposedly has like forty calories. They have them at Sunset and Meijer. Pls advise.

Surprisingly, Whole Foods sells them at a relatively reasonable price. Much like revenge, these are best served with low expectations (wait, what?) There's not much there in the way of flavor (and make sure you rinse them well). It's low-cal, low-carb filler. As far as being "like udon," it's in shape only; udon can really be good, these are just okay.

Hi,

The Cheng Family of Sun Wah BBQ will be opening soon a tofu production company called Sun Xien Soy Products.

Kelly Cheng was a guest speaker for Chicago Foodways Roundtable recently. She described how they made their tofu noodles: they boiled the soy, then allowed a skin to form on top. This skin was lifted with a chop stick and allowed to dry on a rack. This skin was sliced into noodles.

There is a podcast of her talk here: http://www.wbez.org/story/makings-tasty-tofu-89937

Cathy2 wrote:Hi,

The Cheng Family of Sun Wah BBQ will be opening soon a tofu production company called Sun Xien Soy Products.

Kelly Cheng was a guest speaker for Chicago Foodways Roundtable recently. She described how they made their tofu noodles: they boiled the soy, then allowed a skin to form on top. This skin was lifted with a chop stick and allowed to dry on a rack. This skin was sliced into noodles.

There is a podcast of her talk here: http://www.wbez.org/story/makings-tasty-tofu-89937

That's a different product; basically a yuba noodle. The shiritake is yam flour, or, in this instance, yam flour with tofu.

thanks all. I want to get into tofu more. also i think the house foods noodles might make a good asian cold noodle peanut salad. Im wondering where sun wah will sell its tofu products and what the nutritional profile is for the tofu type noodles they will make.

spinynorman99 wrote:That's a different product; basically a yuba noodle. The shiritake is yam flour, or, in this instance, yam flour with tofu.

Thanks for the clarification.

There is a Highland Park business featuring alternative noodles called NoOodle. No calories, no net carbs, no gluten, no soy. It appears to be a product similar to House Foods based on this comment:

The secret is an ancient Japanese yam-based ingredient which is now the latest food innovation of the decade. The NoOodle is a soluble fiber that works by slowing digestion. Adding NoOodles to your meal actually helps you lose weight faster because it reduces food (calories, fat, cholesterol, sugar) absorption and satiates and delays hunger. In addition to weight loss, the Glucomannan in the NoOodle is beneficial for type 2 diabetes and heart disease.

I saw NoOodle packages for sale at Jungle Jim's in Cinncinnati recently. Flipped the packet over to verify it was from Highland Park.

***

The Cheng's tofu business will be up in running hopefully in October. Once they begin distributing, I'll offer more information on where to buy.

Regards,

Cathy2 wrote:Flipped the packet over to verify it was from Highland Park.

It's nice to see that Highland Park's producing something other cupcakes and gelato.

Shiritake noodles' primary use *was* sukiaki. But now there're used by Atkins dieters, of which one was I, working toward my knee operation last Spring. After rinsing, it helps to dry fry them a bit, to crisp 'em up.

Geo

yes i am trying to throw off pounds now after a knee replacement operation and was thinking these noodles sound promising.

I lost almost 40 lbs prior to mine in early May. Had a great surgeon, and I attacked PT with a vengence. Three months later I'm 150%, compared to what I was before. Gonna replace the other one next Spring. Can't wait!

These noodles are ok, the sure *feel* like noodles, once they're crisped up, but they have zero taste on their own. Use a good sauce!

Good luck in your recovery, toria.

Geo

thanks so much. I am five weeks after and I am doing well.

toria-This website may help you, it sure did help me. http://www.hungrygirl.com There are HF noodle recipes on the website, and where I first learned of them. I bought mine at Hmart. You have actually reminded me to look for them again. Now that there is WF in the city, I hope to find them again. And the best advice from above is rinse, rinse, rinse, and pat dry.

I personally think they are great for Asian dishes as a replacement for starch-based noodles or rice. They are not so good as a general pasta replacement, IMHO.

Some people are a little put off by the slightly funky fishy smell to them, and they have their own unique somewhat gelatinous texture, but I like it, and think it goes well in stir-fries and the like. They actually satisfied my noodle cravings when I was slimming down (I lost 40 lbs about three years ago and, so far, have kept it off, knock on wood.) However, I can see how some people might not like them so much. My SO would eat them, but she wasn't exactly asking for them. Try out a pack and see what you think. The only advice I have is to give them a rinse before cooking. Some like to parboil or blanch them, too, but I don't find that step necessary. I think it tastes fine thrown directly into a stir fry, especially if the stir fry has a lot of fish or oyster sauce in it. Personally, the fettuccini ones are my favorite.

Now, the regular shirataki noodles I'm not as much a fan of. They're not terrible, it's just that little bit of tofu does a lot for the texture and flavor of the noodles, with only a few extra calories.

Yes I watch Hungry girl and have gone to the website. I also got the cookbook out of the library. Interesting ideas for those of us who like to eat but need to shed pounds.

Just tried my first packet of shiritake noodles. I was amused at the instruction to "parboil 2-3 minutes, then dry thoroughly, to reduce the authentic aroma." Hmm. If a manufacturer wants you to reduce aroma, that's not usually a good sign. Having not read this far down in the instructions (it came, alas, after the instruction to put everything in a saucepan), I didn't parboil and dry them. They still taste fine to me, but I wonder whether I've been saved by chili sauce.

I just rinse and rinse and rinse, then pat, and pat and pat dry. Then heat with whatever sauce.