Shirataki noodles question--Are they firm-al dente or

are they soft like over cooked pasta?  I can't stand soft pasta, so I haven't given these a try just because of how they look in the package.  I'm hoping I am wrong...

thanks,
Laura

YES my dear, they are exactly like over-cooked pasta (to me.)  I couldn't handle the texture or the fishy smell but some people swear by them!  I prefer spaghetti squash for my faux-pasta fix.  Mmmmmm.

Whoops, we posted at the same time!

The noodles should not have a "fishy" smell -- They get rinsed, and thereafter should smell like ... well, like nothing.

If they smell like fish, something is wrong with the noodles!


Lisa

Hey! :)  I never knew your name was Lisa also.  Were you named after Elvis' daughter too (thanks Mom! haha)?  I can't tell you how many people named Lisa I ask that say yes! I was going to be Lisa Marie so it was EXACTLY the same but my Dad intervened and said it was creepy since she was so "ga-ga" over Elvis!!  LOL  Dad won...I'm Lisa Diana.

I do like spaghetti squash & use it occasionally.  Thanks for your input Lisa!

They are yam-fiber noodles, a soluble fiber, and they are sort of permanently "al dente" -- maybe even slightly rubbery by comparison to regular pasta.  These noodles do not ABSORB sauce, they sort of get coated by it.  They arrive packaged in water, and never get that soft, squishy feel.

These are much more expensive than regular pasta, but if low-carbing it keeps you from enjoying pasta altogether, then this is a nice treat!  I can honeslty say that my children not only accept, but actually prefer shirataki noodles.  First of all the flavor is fine.  Second, it doesn't leave them in a gluten opioid coma afterwards.

Lisa

It's that rubbery I'm scared of!  lol  I've looked at them several times in the store but just haven't dared to try yet.  Thanks for letting me know Lisa.

Wow...the Lisa's are here tonight!

The only brand I've tried is Gourmet Family.  They are firm like Asian cellophane noodles.  They do not taste of or feel like spaghetti in any way.  There is a bite that's almost seems rubbery, yet they are not chewy. 

The brand I mentioned is 100% alimentary paste of konjac yam flour.  Some noodles contain a soy/ yam blend.  I can't comment on their texture.  This brand also rinses clean in seconds.  Just pour in a strainer.  The odor that bothers some folks with these noodles was non existent. 

We have a healthy store in an ajoining town, I'll see if they carry this brand.  I'm not so worried about the smell since it washes away.  My fiance like his pasta w/butter & has meat & sauce seperately.  This will definitely be a test seeing if we like it.  Might surprise myself!

thanks MSW!

boy, this is timely! I'd been hearing about and thinking about trying shirataki for years, and I just bought some last weekend! I tried them yesterday---HungryGirl has a new show on the cooking channel I watch and she raves about them. Well, I bought the fettucinne-like ones, they are tofu shirataki. I first drained and rinsed them well, and then I nuked them in the microwave for 2 minutes (some people boil them for 2-3 mins). I put them in a sauce that I use for tuna noodle casserole. I have to say, the texture got me. There is no strange taste, but the rubbery/slimey/firm texture was too much for my senses. I could only manage 2.5 bites before I tossed them. I mentioned this to a friend and he said that he enjoys them stir fried with veggies, shrimp (or other protein) and asian-style sauces. I figure I will give them one more try. I'm thinking that if texture is an issue for you (as it is for me), they may be a no go...but worth the try! BTW, my local supermarket (ShopRite) carries them in the refrigerated produce section.