ALSO - - Jim, I read your post - you talked about cutting the noodles up - mine already look really, really, small already in the bag - - almost like a rice !!! Wonder what I got??? Suppose to be the Yam noodle - - It looks like it is floating in a liquid. Do I drain this first, out of this stuff before doing anything to it???.
Got to run now - - I hope I have a clue what to do for tonight !!!!!!! Thanks !!!!..
They are in liquid. Dump it into a colander and drain them. I rinse them a long time with hot water. I don't parboil them, just run hot water over them. Don't smell the liquid, it is gross..
Then you can use them in anything..
I am going to saute them with garlic tonight and serve with Veggie Shreds in place of cheese. Wish me luck..
And good luck to you too...
A Noodle Rhyme.
I don't know which noodle brand you have got,.
But this I do know, they can really hit the spot!.
I use the noodle shaped shirataki from House Foods,.
And they always leave me in very good moods!.
Let me try to give you some important hints,.
The first thing you must do is rinse and rinse!.
Because the liquid they are in has a very bad smell,.
In fact, it really could make you feel not very well!.
So, rinse and drain, and then do the next thing,.
Which is to get something sharp and start cutting!.
You see, the noodles must be cut very small,.
Because they are not much fun to chew at all!.
After you have rinsed, drained and chopped,.
Your kitchen work still has not stopped!.
For now you must add the spices and fixings,.
And begin all the stirrings and mixings!.
So stop and ask yourself, what do I desire.
To cook over my microwave or oven fire?.
Do I want a soup with vegetables and chicken,.
Or do I want some pasta drippin' on my napkin?.
So, this I would say to you, jewelspet,.
You're in for a whole lot of fun, I bet!..
Jim In Tulsa - - What A Poet !!!!!!!!!!!!!!!!!!!!!!!!!!!.
That Is Way Too Cute!!!!!!!!!!!!!! I Must Save, For My Noodle Recipe !!!!!!.
Thanks !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!..
I run them under cold water and move them around in the colander a little bit. Then I either boil them in salt water for a couple of minutes (preferred) or nuke them in water for a couple of minutes, then I rinse again and use them. I've tried just rinsing them and I feel like I can taste that fishy-ness. Could be just in my head. I would try it just rinsing and see if you are okay with it, and if not, try the boiling.....
As for your first recipe, I would try Gia's Italian Pasta Bake. It's my fav:.
Gia's Italian Pasta Bake.
1 pkg. (8oz) shiratake noodles (yam only not tofu and yam).
Drain, microwave for 1 minute, redrain and set aside.
In sauce pan combine:.
1/2 c tomato sauce.
1 small plum tomato.
2 T Rotel (diced tomato and green chili).
1/8 t pepper.
1/2 t Kosher salt.
6 basil leaves chopped.
1/2 t granulated garlic (or 1 small clove chopped fine).
1/2 small onion chopped fine (equal to 1/2 c).
6 baby bella mushrooms chopped rough.
Simmer sauce to soften onion on med. heat for 6 min..
Toss shiratake noodles into sauce and simmer for 6 more min..
Pam spray a bread loaf pan and pour "pasta" and sauce into and top with.
3/4 - 1 cup low fat shredded mozzarella.
Bake at 350 degrees for 10 minutes or until cheese is melted and bubbling..
I think I will rinse then boil in salt water, then rinse & use like you said.
Farrell, thanks for recipe - I'll try, but seems it needs some meat!!!! Will it be thick enough?????.
(Guess I'm wondering if my husband will eat it - I'm sure I can make do with it - at this point!).
HOW MUCH IS A SERVING SIZE FOR A MEAL??????? Thanks!!!!..
Sorry! This is one serving. Gia lists it as two servings, but after some back and forth with NS, they confirmed it's one serving. If you want to add meat, just cut back on some of the mozzarella!..
They come in all sizes There are "Fettucine" Shiratake noodles, and spaghetti, and little thin ones that go usually go in Japanese clear soup (not miso). If you want the more substantial ones, get the Fettucine style but be warned that since these aren't really noodles they won't have the same chew feel as pasta, even if they look like it, regardless of the style you pick but visually they're noodles, and can be a nice change. ;).
As far as smell, the ones we get don't, but it could be like tofu, where depending on the coagulant used to make the tofu into tofu from the soy mixture, the taste and smell will differ considerably. I have some good Tofu recipes, including a really tasty one for cutlets very simple too! if anyone is interested, drop me a note..
Here is another easy recipe:.
You could either split your lean between cheese and crumbled up very lean meat, 2 1/2 ouces of cooked meat, and half the allowable amount of low fat Mozarella cheese, or go all cheese I'll give the half/half recipe, the all cheese changes after that..
Get the 90-95% lean or have them grind some sirloin, saute the meat, breaking it up into crumbles and then when nearly done, drain very well and use a paper towel, pressing to get rid of even more fat..
The reason for the extra draining - with both beef and cheese, even lower fat cheese, is that this isn't as lean a "lean" dish for example, as fish or other options... so keeping the fat down as much as possible, especially given that is not a "beneficial" type of fat, is always a good idea :).
Saute the drained meat with some garlic and/or a bit of scallion and/or some shallot to flavor it, add whatever other seasonings you generally enjoy with beef/noodle/cheese type dishes. A toss of oregano can be good if you use some sauce, some paprika, some hot pepper if you enjoy that... or just stick with the garlic/shallot/scallions and some salt (try to always add the salt after the meat is cooked)..
Then take the drained, seasoned meat, weigh out 2 1/2 ounces, a few grams more if you have a bit of scallion and garlic in it, and then toss it with the pre-washed noodles in a mixing bowl..
I usually blanch the noodles after I wash them (put then into boiling water for a moment or two, lowering them into the water in a collander, wait, then remove and rinse again that has always sufficed for us, but if you want to boil them you can..
Take the mixture of noodles and beef, and fill a small (1 quart if you can get it, larger if making this for two) casserole dish, and then top with the other half of your lean for the day, using low/no fat cheese, or my preference, low fat Mozarella. Reserve a small handful of cheese, enough to sprinkle on the top at the end. Cover and bake at about 375 for 20-30 minutes, depending on how well you cooked the beef..
For the last few minutes, take the cover off, sprinkle the small amount of reserved cheese on top and let it bubble and brown a bit to your tastes. And done. :).
Modification: If you can find a tomato pasta sauce with no sugar/corn syrup at all, and very light, talk to Nutrition support and ask them if you can use it adding a tablespoon or two into the meat and noodle mixture would make it even better (but the tomato sauce is part of "green" and would deduct from your noodles. If you add sauce, cook for longer, to let the flavors of the noodles, beef, sauce, and cheese really develop. If you do it this way with the sauce and want to get even more ambitious, try layering it lasagna style! :).
If you noodles and cheese only, use both reduced/no fat Cheddar and Mozarella, and mix it together after boiling or blanching the noodles, put in a casserole dish and sprinkle a bit of parmisan cheese on top. Bake until the cheese is bubbly and enjoy. This latter version is much faster and easier, but should still be satisfying due to the nature of the low fast mozzarella cheese which is still pretty rich. A good reduced fat chedder often you have to buy it in block form to get a good reduced fat version, as the pre-shredded options are typically limited will make this noodle and cheese version even better..
And of course, you can always crush a portion of a packet of Medifast crackers the multi-grain, you don't have to use them all by any means; then toast them in a pan with a drop of two of oil and sprinkle on the top before you put it in the oven for that "casserole" look ;) slicing up some shreds of scallion with kitchen shears (a spoonful, just to sprinkle) and sprinkling lightly on top of the finished dish adds a bit of color and a touch of taste that makes it even better.
The casserole "toasted breadcrumb" topping is better for the cheese version, but the sprinkle of scalllion can go on both..
Hope you find lots of good recipes that work out well for you!.
Happy Dinner Hour everyone :).
Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. Marianne Williamson..