For a healthy and filling meal, look no further than fiber-rich Shirataki Noodles. These low carb noodles are the perfect dish for health-conscious eaters. Loaded with health benefits, these weight loss noodles leave you feeling full and satisfied. Shirataki noodles have a unique aroma.
More Product Information
Extremely cold weather conditions may cause the Shirataki Noodle container to burst and leak during delivery. AFG does not guarantee items damaged due to weather conditions.
*Parboiling before use is recommended to improve the texture.
I was worried at first because they smell fishy, but rinsed them and soaked them in vinegar for a few minutes and it it worked great. Don't freeze them, they get hard and plastic like. wonderfull to have a no carb, calorie noodle for my HCG diet.
Friday Dec 30 2011 11:30
by South Exchange
Wednesday Jun 29 2011 20:07
THESE NOODLES ARE JUST GREAT! NOW I HAVE EATEN ASIAN FOOD FOR SOME 20+ YRS AND THESE HAVE ALL OF THE CHARATERISTICS OF A TYPICAL “GLASS” NOODLE (MADE FROM RICE)… IT IS TYPICALLY STREATCHY AND GOES WITH ANYTHING (IT ABSORBS JUST ABOUT ALL FLAVORS). I HAVE DONE IT WITH BASIL PESTO AND IT IS WONDERFUL (I PUT PARMGONE & FETTA TO KICK IT UP A NOTCH). I DID NOT NOTICE ANY SMELL AT ALL, BUT MY WIFE THOUGHT SHE SMELLED FISHYNESS TO IT, HOWEVER AFTER RINCING THEM UNDER RUNNING WATTER AND THEN PUTTING THEM IN HOT WATER ANY WIFF OF FISH IS GONE. THIS IS A WONDERFULL PRODUCT FOR ANY “LOW CARB” FOLKS. IT REALLY ADDS ANOTHER DIMENTION TO OUR LIMIITED CHOICES. HOPE THIS HELPS IF YOU’RE ON THE FENSE!
Thursday Apr 07 2011 13:41
These are THE BEST! A blessing for the lo-carb or hcg dieter! We LOVE them! Also, gluten-free! ALL the things I need I need in a noodle, it seems like a dream come true! My favortie way to serve them as a side is with a seasoning sauce of Xylitol, Rice vinegar, sesame oil and Thai garlic chile paste. THE Yummiest!We just orderd another $100-worth!
Friday Feb 04 2011 22:21
These noodles are wonderful! So far we have tried them as a rice noodle substitute in a Pad Thai stir-fry, and also as a spaghetti substitute for Cincinnati-style chili. Both times we could not tell the difference. Instead of parboiling for 5 minutes, I just put them in a colander, rinsed and drained for about 2 minutes to get rid of the fishy odor, then stir-fried in a dry skillet for about 2 minutes to remove excess water. From there I added whatever sauce I was using and simply heated them through. These have become a staple of our diet.