The verdict is in on the shirataki noodles.
I feel kind of disappointed because I was hoping for them to be a nice pasta substitute. Definitely not for me. The texture was way too jelly like and unlike the kelp noodles that I love, they had a funky smell and taste to then that I was not expecting. The kelp noodles are so wonderfully neutral and really go with everything. I ate half of them but I really couldn’t stomach the rest. Oh well, on to the next…
On a positive note, I made totally amazing non-meat balls! I shredded a few portobello mushrooms and mixed it with panko breadcrumbs, squeezed the mixture really tightly into balls shapes and pan fried them in a little olive oil. After cooking them for 5 minutes, I added some balsamic, salt and pepper to the pan and covered it to let them steam and soak up the flavors. Also made a sundried tomato and walnut pesto for dipping. Redeemed my taste buds from the shirataki noodles. Lol.
I realized that there are different types of these shirataki noodles; some made with tofu and some without. I had bought the soy-free ones…maybe the tofu kind are better? I don’t eat tofu so I don’t plan on trying them but i just wanted to clarify that.