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Discussion Starter · #1 ·
I saw them on the Rachael Ray show the other day. They are supposed t be pretty good. Well I ordered them, I will let people know how I think they are after I get them. I was wondering if anyone else has tried them?
 
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Are they Shiratakis? I've had those on my list for months, and STILL haven't gotten any. Dang it!
I got them at Miraclenoodle.com I ordered the angel hair but they have different types. The weren't that expensive so I figure if they totally suck I haven't lost that much money heh..
 
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I saw them on the Rachael Ray show the other day. They are supposed t be pretty good. Well I ordered them, I will let people know how I think they are after I get them. I was wondering if anyone else has tried them?
As in spaghetti noodles? I could eat spaghetti every night of the week. I tried Healthy harvest whole grain noodles but couldn't get over the dark color and it just wasn't the same. I am anxious to hear how the ones you found are.

Has anyone tried baking spaghetti squash and using a fork to make noodles from it? I actually saw it done on Dr. Oz and wonder how it tastes and if the texture is like pasta.
 

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Discussion Starter · #5 ·
As in spaghetti noodles? I could eat spaghetti every night of the week. I tried Healthy harvest whole grain noodles but couldn't get over the dark color and it just wasn't the same. I am anxious to hear how the ones you found are.

Has anyone tried baking spaghetti squash and using a fork to make noodles from it? I actually saw it done on Dr. Oz and wonder how it tastes and if the texture is like pasta.
The noodles I ordered are the angel hair ones. As soon as I get them I will try them and let you know what I think of them. I got an email that they had already been shipped so I should have them soon.

I love spaghetti squash. It isnt exactly like pasta...but pretty close. It takes the flavor well of whatever you cook with it. I either bake it or microwave it as directed and then pull the strands out with a fork. Then I have eaten it with some spaghetti sauce (which is good) or my favorite is to have it with butter, garlic, some chopped fresh basil and grated parmesan cheese. Very yummy.
 
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I agree with Pam on the spaghetti squash - I don't try to make it be pasta (more on this later), so I rarely use a red sauce, but we love it with just butter/salt/pepper, or cheeses melted in. It's a wonderful meal or side dish all on its own.

For pasta I use Dreamfields, and I cannot tell the difference. The secret of Dreamfields is essentially undercooking it. It must be cooked exactly according to package directions, and I cook mine even less. I customarily deduct two full minutes from the designated cooking time, remove from heat & drain immediately. I have a pasta/cheese casserole I use it for mostly, and we do not curb our appetites with this dish. It does not spike me. There are people who cannot tolerate Dreamfields, and there are others who are okay with it, but cannot use it reheated (which amounts to the same thing as overcooking). I have eaten large helpings of it without a spike, and have also eaten it reheated without a spike. But as I said, I always deduct two full minutes from the designated cooking time.

Dreamfields is available online, and even out here in the backwoods of Missouri, I've been able to find it at Krogers supermarkets.
 

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I like anything called miracle noodles is too good to be true.I have tried every diet imaginable, and I always seem to end up more miserable than when I started. Maybe fat and happy isn't all that bad?
 

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Those Shirataki noodles are a soy product I think. An 85 gram serving has one net carb if I'm remembering correctly. Great in chicken soup! I really missed chicken noodle soup - now I can chow down.

As for spaghetti squash....hmmmmm: Spaghetti squash Alfredo!!!!

Jen
 

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Discussion Starter · #10 ·

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Finally found the shiratakis, then forgot them in the fridge for a week. Tonight I remembered and whomped up a batch of sorta stirfry, and I'm a believer! These were the tofu kind - I looked for the other, but the store only had these.

So I drained them, rinsed them well & parboiled them for two minutes in teriyaki-flavored water before draining again.

The stirfry was these simple ingredients, sautéed in sesame oil:
1 large rib celery, diced
1 medium-size carrot, thinly sliced
6 or 8 fresh mushrooms, sliced
slivered almonds
1/4 cup cooked crumbled ground beef

When the veggies were hot, I dumped in the "teriyaki" shiratakis & about 1/4 cup of my wilted lettuce dressing (for the sweet & sour effect). Fried it about a minute more & ate the whole bloomin' bowlful! It was very filling and made an excellent very low carb meal.

I've read people who say they're rubbery & to chop 'em up so they slide down & you don't have to chew. I found a coupla strands in the strainer when I was cleaning up so I ate 'em & I guess a case could be made that, eaten alone, they ARE rubbery or whatever, and very bland-tasting. But integrated with all the flavors & textures of my stirfry, I couldn't tell them from regular spaghetti pasta.

Yea Shirataki!!!
 
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There was a demo of the noodles in Whole Foods, quite some time ago when they were new. I bought a package but have to say they seem too bland and slimy for me, and the need to keep them cold is not convenient.

But yes, the glycemic behavior seemed very good.

I see that others have mentioned Dreamfields pasta as an alternate. Agreed, that stuff tastes great and has an excellent texture. Overall it's an identical experience to regular pasta - except regarding one's budget. However... it caused the dreaded spike in glucose, i.e., did not perform safely.
 
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