jjjandrbaker wrote: It depends on what brand you buy. Some are okay. Some are chewy and smell like fish when you open the bag. I put some in my pressure cooker and cooked them for thirty minutes at high pressure, and they got softer and more like true noodles.I am on an extremely low carb medically supervised diet. Therefore, they are the only noodles I get to eat. That automatically makes them a little better than they really are.
Have you tried spaghetti squash as a substitute for noodles? I am on a low carb diet and it is the only type "noodle" I eat.
I think that's winter squash, a starchy vegetable.
The trick is to rinse rinse rinse and then rinse some more. The House brand are definitely the best. Hungry Girl has some excellent recipes for them. Just do a search
Spaghetti squash is one of the mainstays of a low carb diet as a replacement for pasta. It is part of the winter squash family but I believe it is low in starch.
These days, I spend a lot of time thinking about the hereafter... I go somewhere to get something, and then wonder what I'm "here after."
I love spaghetti squash, but it doesn't hold up to pasta cravings. I love angel hair tossed with garlic, EVO, and fresh oregano. When I make it with spaghetti squash, I get really good "squash". I like it, but it isn't pasta.
bcsdguy wrote: Spaghetti squash is one of the mainstays of a low carb diet as a replacement for pasta. It is part of the winter squash family but I believe it is low in starch.
I looked it up, 10grams carbs per cup, 2 GM fiber, so not bad!
jjjandrbaker wrote: I love spaghetti squash, but it doesn't hold up to pasta cravings. I love angel hair tossed with garlic, EVO, and fresh oregano. When I make it with spaghetti squash, I get really good "squash". I like it, but it isn't pasta.
I agree totally. I put this in the category of "cauliflower" mashed potatoes. Fine for a low cal, low carb side but I will never, ever confuse it with mashed potatoes! Or use it as a substitute for the potatoes in potato salad ... just doesn't really work for me. Putting a Cadillac hood ornament on a Ford Fiesta doesn't fool me either.
Both retired. Travel with Nicky the Schnoodle. Son graduated and is teaching high school math. We still love our 2006 34' Allegro Bay XB and have 40,000+ miles on her.
Wow, its made from a yam and I've never had any that tasted fishy at all I find them to be pretty tasteless myself and don't use them. They absolutely don't taste like wheat noodles and if you use them in a recipe you like and use wheat noodles in, I think you will be disappointed. BUT if you check on some low-carb sites, they use them often and very creatively. If they are cheap enough, give them a try as you might really love them. A million Japanese do.
I bought one package at the grocery store vs the whole case from groupon. Not cheap! I think I will try an Asian noodle dish, maybe some stir fried chicken or pork, and Ive got pea pods and broccoli in the garden. Maybe throw in some mushrooms, onions, red pepper. Some beef broth and soy, a handful of peanuts, some water chestnut and baby corn. Some lime, cilantro, garlic.
We'll see if it's worth buying again.
If not, I can make the exact sme thing above but toss with some slightly stir fried thinly sliced cabbage instead of the noodles.
Well I tried this yestersay, pretty much the recipe I described above.
Yes, the noodles smell fishy. I rinsed them well and dry fried them a bit.
The texture is like the texture of tapioca- it has more "bounce" than pasta.
The Asian recipe tasted good and I would make it again. I wouldn't use it for Italian type pasta.
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