So I've been researching the heck out of everything and came across a low-carb substitute for pasta. Shirataki noodles...say what? lol thought the name sounded funny Any who, I've been using 100% whole wheat pasta (in small amounts of course) but my husband was recently told he has high cholesterol. They gave him a couple of months to try to lower it by changing his diet before the put him on medication. I was banded on Nov. 2012 and decided to change my entire families eating habits along with my own...lol My husband only had like 15lbs to lose and my 17 yr old daughter has about 40lbs to lose. Either way they have been very supportive in my journey and willing to try whatever I put on the table. This makes my life soooo much easier. Now back to the subject. Has anyone tried these noodles and are they good? If so, how did you prepare them? I LOVE pasta and hope I can find something that is delicious and healthy for me and my family.

trader Joes, whole foods,Lowes foods, Kroger, Bilo, any health foods usually

They're very good...the key is to rinse them then rinse them again, and one more rinse before you start cooking with them. They don't look or taste like cardboard, they have same consistency as some noodles and take on the flavour of what you're cooking them with...and they're good for you.

The white noodles work best for those of us who are calorie and carb-conscious. I think I will go buy some more tomorrow. I had actually forgotten about them.

Tastes like cardboard' date=' looks awful. I would rather no have Pasta. Use whole wheat in small amounts or spinach. Yes, they have flour, but at least they look like pasta![/quote']

They ARE terrible! My dog turned up her nose at them and wouldn't eat them either. She has sense.

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I use spaghetti squash, as mentioned above, and I also use zuchinni. Take a julienne slicer (you can get them for about $5 at a kitchen store) and slice them into spaghetti noodles. Super yummy! They don't need to cook very long, or you can eat them raw and they will be crunchier. If you google it there are tons of recipes.

I just tried them tonight. No one is going to confuse them for real pasta, but I felt like it was good enough have again. Next time, I'm going to use them in a baked dish . . . maybe a faux-lasagna or baked "spaghetti."

So I've been researching the heck out of everything and came across a low-carb substitute for pasta. Shirataki noodles...say what? lol thought the name sounded funny Any who' date=' I've been using 100% whole wheat pasta (in small amounts of course) but my husband was recently told he has high cholesterol. They gave him a couple of months to try to lower it by changing his diet before the put him on medication. I was banded on Nov. 2012 and decided to change my entire families eating habits along with my own...lol My husband only had like 15lbs to lose and my 17 yr old daughter has about 40lbs to lose. Either way they have been very supportive in my journey and willing to try whatever I put on the table. This makes my life soooo much easier. Now back to the subject. Has anyone tried these noodles and are they good? If so, how did you prepare them? I LOVE pasta and hope I can find something that is delicious and healthy for me and my family. [/quote']

I tried them and my husband and I both hated them! Talk about horrid plastic crap! Who would subject themselves to this stuff when you should be eating healthy food? They smell like fish gone bad. Try Dreamfield Pastas. This brand is recommended for sugar/carb control. Real food and tastes great.

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I've been eating shirataki for years. True its not real pasta, but to avoid the carbs its worth it. I make turkey marinara or i put into stirfry where the flavors are not solely the noodles alone. You have to rinse then microwave in water for about 5 minutes then rinse again then add to your recipe.

We use quinoa pasta here. Spartan stores sell a different brand but here is a website with some nutritional info. We really like these noodles. http://www.quinoa.net/145/163.html

I couldn't stand the shirataki noodles either. It was like chewing a mouthful of rubber bands.

We usually go for Barilla Plus or Dreamfields. I prefer the Barilla--it's got strong body and a nice flavor with extra protein and fiber. DH prefers the Dreamfields, but I find I can never get a proper al-dente "bite" on it. No matter how long or short the cooking time they always come out a bit soft and slimy.

The key to using shiratake noodles is to wash, wash, wash them and then pay them dry. I like them with spaghetti sauce