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Any good Shirataki Noodle recipes for Medifast?

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HI i'm looking for some good Shirataki noodle recipes. Ive scanned the boards for some, but didnt see anything that really peaked my intrest. I'd like to show my hunny that not all healthy food taste like crap!! lol!! Thanks for your help..

Comments (48)

Well.....I haven't eaten those noodles while on plan, but I have eaten them (and ate them extensively) when I low-carbed before. If you're eating them while doing medifast (thinks, thinks) I believe you could make an asian topping using your healthy fats (olive oil or sesame), broccoli, green beans, pepper, onion, mushrooms, garlic, lean meat squares...

However, I'd be really careful and at least make sure you're using the noodles that have zero net carbs & no soy. I don't know if Medifast allows it or not, either..

Chelle..

Comment #1

Oops! Sorry, I just figured out they ARE accepted on plan as a vegetable for occasional use. My apologies, as I wasn't aware of that. I guess I'll have to look for recipes, also!..

Comment #2

And you are going to do this by introducing your hunny to Shiritake noodles?!?! lol Oh kidding!!! Well, my first suggestion is to rinse the noodles for a minute, then place them in a bowl and covered with water, microwave for one minute like this. Then remove and drain and rinse once more. My hunny and I have never found the noodles to taste "fishy" like other people have said. My next suggestion is to prepare them as you would any other pasta... Last night I made Buffalo Balls (buffalo meatballs), homemade veggie marinara, poured over the noodles. Tonight I am doing a crab Alfredo over noodles...

I have also done a shrimp stir-fry (with a ginger & lime sauce) and slight pan-fry of the noodles before serving. I don't write down my recipes so I will try my best to recreate for you....

Veggie Marinara.

1 clove garlic, crushed. Heat in bottom of sauce pan with a quick spray of Pam. When it starts to brown a little add a bunch of chopped raw veggies (I use mushrooms, shredded zucchini, and julienne some spinach). Heat until hissing and sweating (the veggies, not the cook) then pour in 2 cups of purred tomatoes or tomato sauce. Add salt, pepper, and seasonings as desired (I add onion powder, salt, pepper, red pepper flakes, and Italian seasoning). Cover with a screen and allow to simmer on low for a couple of hours.

Served 1/2 cup marinara with 1 package of Shiritake noodles to make up your full veggie servings for the day. Or serve 1/2 cup with 2 servings of cooked eggplant... layer with up to 1.5 cups of low-fat mozzarella for a full lean and green meal..

Buffalo Balls.

1 pound raw ground buffalo, seasoned with garlic and onion powder and Italian seasonings, add 1 package of Medifast multigrain crackers (put through blender, MB, or food processor to make powder), and 2 Tablespoons of eggbeaters). Mix with your hands and shape into small balls. Bake at 350 for about 20-30 minutes. Weigh out to get 7 ounces. I found the recipes to make 1.5 servings of lean and a portion of snack..

I need to play cribbage with the old guys at my coffee shop but will post more later..

Comment #3

I found this online today and made some changes to make it a Lean and greenCheesy Noodle Bake.

The original recipe is there and I made the chanes next to it. I want to try it!.

INGREDIENTS:.

2 x 8 oz. packages of House Tofu Shirataki Noodles 1 package.

1 large egg- 1/4 cup egg beater (1/8 lean).

Cup ricotta cheese same (1/2 lean).

1/4 cup sour cream  omit or use 1 tsp per condiment.

1 cup shredded sharp Cheddar cheese  use 1/2 cup lowfat cheese or a little less moderate fat cheese.

1/4 tsp. salt.

1/8 tsp. white pepper.

Tsp. hot pepper sauce.

TOPPING:.

1 Tbsp. butter, melted  spray with no stick.

Cup shredded sharp Cheddar cheese omit or save a little cheese from recipe.

Cup seasoned dried breadcrumbs  if you want to add a snack- use the Medifast crackers and make breadcrumbs (I am going to try this).

DIRECTIONS:.

Preheat oven to 350.

Prepare noodles according to package directions, below. Cut into 1-inch pieces.

Lightly beat egg in a bowl. Add remaining ingredients and the noodles (not topping ingredients). Stir well. Pour into a well sprayed or buttered 1 quart baking dish.

In another bowl, blend topping ingredients together and sprinkle over noodle mixture.

Bake 25-30 minutes until set and the top is crisp. Serve as a side dish, light supper or breakfast item...

Comment #4

ERIN,...have you actually tried those noodles yet?.

I tried them once and just.could.not.eat.them....gross!! And I can usually eat anything. Maybe it was the texture but I did not buy them again.

Some people swear by them though......

Comment #5

Do a search and you'll find tons on the boards...

Comment #6

How much can I pay you to come be my personal chef?..

Comment #7

Wow this all sounds great!!! I'm excited!! Thanks a bunch!!!.

Seachelle17-Yes I have eaten them before. I gave up on them because they were rubbery!!! But I'd like to give them another chance. I thought by trying some new ways to cook it, it would work out better!!!..

Comment #8

Hahaha... It would be a dream come true!!!!.

And as for the texture... I can't find a way to make the noodle NOT rubbery. I don't mind the rubbery/sponginess of them... It is just nice to have a change of pace.

On tonight's menu for Shiritake noodle dinner is.

Shrimp and Mushroom Alfredo.

Fettuccine Shiritake noodles, rinsed, covered with water and cooked in the micro for 1 minute, rinsed well again..

1 large clove garlic crushed and minced in 3 Tablespoons of chicken broth and cooked in the micro for 30 seconds. Add 2 wedges of skinny cow cheese and stir until warm and melted.

Sautee 100 grams of sliced mushrooms in Pam and a litttle chicken broth until done. Measure out 1/2 cup or 78 grams. Toss together the mushrooms, alfredo sauce, shiritake noodles, and 7 ounces cooked and peeled shrimp. Heat in micro until perfect..

This counts as 3 veggies, 1 lean meat, and two fat servings..

I would do a very similar things with tuna and zucchini (instead of shrimp and mushrooms).

Tuna Noodle Casserole.

Prepare the Shiritake noodles as described above and set aside. Take 3 tablespoons of chicken broth and microwave with 2 wedges of laughing cow cheese. Mix well and add 3/4 cup FAT FREE Cheddar cheese and set aside. Open and drain ONE can of Tuna (in water). Mix all elements together and place in a casserole dish. Top with crushed Medifast multi-grain crackers and back until bubbly..

I haven't tried this one but plan to next week. Would count for 1 lean meat, 2 fats, and 2 veggie servings..

If you wanted to add the extra veggie, I would add either chopped celery or green bell pepper (or a combo of both... maybe even a little chopped tomato)..

Hope these recipes are helpful..

Jessica..

Comment #9

Holy crap it's only 8:00am and I am already ready for dinner after reading this...yummmmmmm..

Comment #10

The alfredo was great!! My only gripe was how much liquid the shrimp and mushrooms gave off while I reheated in the microwave. ?I had to drain in a few times and still had some alfredo soup at the bottom... tasted great though.

I am only bummed I need to wait a few days to have the shiritake noodles again... I need some real green tonight I can't wait to make the tuna noodle casserole...

Comment #11

I use the noodles to make a kind of shrimp pasta dish.

What I use:.

1/2 cup shiritake noodles.

1 cup cooked zucchini.

7oz cooked shrimp.

Garlic, salt, and pepper.

2 wedges of light laughing cow cheese ( I use the garlic and herb flavor)..

I cook the noodles as listed above and measure out 1/2 cup.

I make a sauce by putting the two wedges of laughing cow cheese and about 1/8 cup of water in the magic bullet until creamy.

I saute the shrimp, in a little olive oil, garlic, salt and pepper. I just cook a whole bag at a time, so then I take them out of the pan and measure out the 7oz. In the same pan saute the zucchini, take out of pan and measure 1 cup, usually about two zucchini..

Now in the same pan, spray a little olive oil pam, add about 1/2 tsp garlic, cook for about a min. Next add the noodles and cook for about another min, add the shrimp, zucchini, salt and pepper, cook for a min or so, then pour over the sauce, and add a little parsley...

Comment #12

Quyana-I am going to try your recipe this weekend!!!! I'm excited!!! Thanks for posting it!!!..

Comment #13

Well Scrapbookgal it sounds great!!!!! I bought everything to make this, now I will just have to whip it up one of these nights!!!! I'm pumped!!..

Comment #14

I have made it twice now and can't wait to make it again!..

Comment #15

I tried my version of soopermommy's shirataki alfredo recipee. I used shrimp and zuchini. By rinsing and nuking and rinsing again as she suggests the noodles were awesome. I actually made regular pasta for the rest of the family. They all tried a bite of my noodles and loved them. If a seven yr.

He said they were the best he every had! FYI- they were the angel hair...

Comment #16

Marni - sounds GREAT! and remember to eat it with a salad cuz it's not enough green..

Comment #17

Where do you get the Shiritake noodles? I have been having a hard time finding them..

Comment #18

I feel dumb asking this, but would this be all your lean and green + fats & condiments for the day?.

I'm just not sure how to portion it out... would it be 1 serving? It sounds amazing and I'd like to try it this week.....

Comment #19

Shirataki noodles can be anything you want them to be. Use them any way you would use pasta. The trick with these things is how you prepare them for your recipe. Follow the package directions and rinse them VERY well while holding your nose. They stink. You then boil them for a good five minutes or more.

I use cast iron so no oil is usually needed. You can do this with your fat allowance as well. A perfectly cooked Shirataki noodle is half the width of a raw one. This takes the "rubber" out of it and also allow your sauce to swim a little, not soak in. You use so much less sauce this way.

It's a little to hard to chew that much at one time. I cut mine and sort of scoop with the fork..

I really nice op topping is some hot pepper flakes, ginger, and a splash of soy sauce. It's my favorite pre-MF food as well...

Comment #20

I made the noodles with shrimp, very good. I triple rinsed in very hot water, then cooked them in canola(very small amt) for a good 5 min on med high, then added my cooked shrimp, added 2 laughing cow wedges (plain), sprinkle of pepper, it was tasty, like shrimp alfredo. need to keep cooking until all the cheese is melted..

The noodles were rubbery, but no fishy taste with the rinsing. you can smell the fishy smell when you open the package...peeewwweeee...

Comment #21

This is what I made:.

Seitan + 1/2 cup shirataki + 1/2 cup broccoli + 1/2 cup mushrooms + 2 tsp reduced sodium soy + 1 minced garlic clove.

I know i'm supposed to be using the whole freakin seitan package, but I couldn't do it. Shirtaki is so freakin filling. Plus I'm still in my "it's a struggle to eat" phase.

I put the rough numbers on my blog... I hit the 25 gms of protein, for sure. The carbs are definitely under 15, probably only at 9 or so...but I screwed up on the calories and the fat. way under for both. I guess next time I'll add oil..

There's a pic, too:.

Comment #22

I will have to try it next month! I wonder if we could make some sort of macaroni... if we used cheese as the "lean" portion. Miracle noodles does sell a rigatoni, but no elbow pasta. Still... seems like it might be worth trying.

I'm surprised LC cheese can taste like alfredo... But I've made a dead ringer for alfredo with tofu and an even better one with cashews, so stranger things have happened, I guess...

Comment #23

You can also order them online, which might be a better idea, because my wholefoods only carries the "tofu" kind. The tofu shirataki is 20 calories a serving. I believe Miracle noodles and other brands, not made with tofu, is actually Zero calories...

Comment #24

I found this online today and made some changes to make it a Lean and greenCheesy Noodle Bake.

The original recipe is there and I made the chanes next to it. I want to try it!.

INGREDIENTS:.

2 x 8 oz. packages of House Tofu Shirataki Noodles 1 package.

1 large egg- 1/4 cup egg beater (1/8 lean).

Cup ricotta cheese same (1/2 lean).

1/4 cup sour cream omit or use 1 tsp per condiment.

1 cup shredded sharp Cheddar cheese use 1/2 cup lowfat cheese or a little less moderate fat cheese.

1/4 tsp. salt.

1/8 tsp. white pepper.

Tsp. hot pepper sauce.

TOPPING:.

1 Tbsp. butter, melted spray with no stick.

Cup shredded sharp Cheddar cheese omit or save a little cheese from recipe.

Cup seasoned dried breadcrumbs if you want to add a snack- use the Medifast crackers and make breadcrumbs (I am going to try this).

DIRECTIONS:.

Preheat oven to 350.

Prepare noodles according to package directions, below. Cut into 1-inch pieces.

Lightly beat egg in a bowl. Add remaining ingredients and the noodles (not topping ingredients). Stir well. Pour into a well sprayed or buttered 1 quart baking dish.

In another bowl, blend topping ingredients together and sprinkle over noodle mixture.

Bake 25-30 minutes until set and the top is crisp. Serve as a side dish, light supper or breakfast item...

Comment #25


This question was taken from a support group/message board and re-posted here so others can learn from it.

 

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