wanted to try shirataki noodles. made a sort of soup with carrots, squash and zucchini, 170 kcl… it was pretty satisfying but i’m definitely gonna have some cookies with my tea later😅 would love to hear your thoughts on konjac tho

Just beware eating too much of it. It has tons of fiber and can wreak havok on your digestive system if not eaten in moderation.

Edit: I still love shirataki, but mix it with zoodles or other noodles to avoid any issues.

[What Is Konjac?](https://www.healthline.com/health/konjac#risks-and-side-effects)
>Glucomannan is generally well-tolerated. However, as with any high fiber product, it may cause digestive problems, such as: bloating, diarrhea or loose stools, abdominal pain, gas, and
nausea.
>According to the FDA, some konjac candies have caused choking deaths in older adults and children. This prompted the FDA to issue an import alert for konjac candies.
>Konjac candies have a gelatinous structure that doesn’t dissolve in your mouth like other gelatin products.

Not a fan. If I’m gonna have noodles I’d rather just have noodles. I have tried pan frying them, washing them differently, etc. and they always turn out gross

I did this once and I have never done it again 😆. Now I only make noodle soup dishes with House Foods’ tofu shirataki spaghetti. It’s the closest to vermicelli and I can’t go back to other shirataki noodles anymore.

Confession: I like shirataki. On one hand, I totally get why they have something of a bad rap and people think of them as a quintessential “gross” diet food. The texture is pretty out there, for sure. But at the same time, I think they have their applications. I have two basic rules I use to avoid making shirataki into a sad, questionable diet food.

**Rule #1: Combine shirataki with regular pasta.** If you just eat a bunch of shirataki straight, it’s going to be blatantly obvious that it simply is not regular pasta, and all attempts to pass it off as such, even to yourself, are probably going to fail. However, this effect is greatly diminished when you’re eating it mixed in with a typical Asian-style rice-based pasta. I don’t know about you, but the volume you get from rice pasta disappoints me a good deal. So what I’ll do is toss a typical bundle of black rice pasta, 350 calories or so, and mix it in with the 20 calorie pack of shirataki, and then you get the volume equivalent of 700 calories of rice pasta for only 370 calories! Since you’re still getting the taste and texture of the rice pasta with every bite, the feeling of “fake diet food” is greatly diminished. (This is also a great tip for cauliflower rice–don’t use it to replace rice outright, use it to bulk up a lower-calorie portion of actual rice!)

**Rule #2: Use shirataki with Asian-inspired flavours, not European ones.** Shirataki is a traditional food that’s been eaten in Asia since time immemorial, pretty much. Unlike, say, Walden Farms salad dressing, it isn’t just some chemical formulation invented by a bunch of scientists trying to help fat people lose weight! However, a lot of the marketing and packaging of shirataki in recent times can easily be taken to suggest that it is some inherently “diet” food. We’ve all seen it sold as the “carb-free keto miracle noodle,” or perhaps more tellingly, as “fettucine,” “spaghetti,” or even “macaroni,” complete with the elbow noodle shape. That said, shirataki is an exceptionally poor substitute for wheat-based European pastas, with a texture that’s even further away from them than it is from rice pasta. So if I’m having shirataki, I’m having it with soy sauce and tofu, not tomatoes and artichokes. Of course, there’s nothing wrong with fusion cuisine, and getting creative with different ingredients, but not all of us are five-star chefs who can get away with stuff like that, so it’s usually helpful to start by getting familiar with new ingredients like shirataki in something that at least broadly resembles their original context. All the difficulties of passing shirataki off as “normal” pasta are turned up to eleven when you make an otherwise European-style dish that exchanges wheat pasta for shirataki with no other considerations!

i want to love them!! but they were like eating noodles filled with water, felt like they would burst if i bit into them.