Low-Carb Noodle Heaven

Back so soon? Yes, I know. I decided to get in a quick entry on my newest gluten-free noodle find. :-) I first heard about these through Hungry Girl, who sends out daily emails about various food-related products and issues. I enjoy reading her stuff, and she comes up with some great swap recipes for common high-fat, high-carb recipes. She also lists Weight Watcher points, in case you're interested in that kind of thing. She is a HUGE fan of these Tofu Shirataki Noodles, and I looked into getting some from the company I just linked to. However, I wasn't sure I'd like them (tofu and yam flour?!), and to get the best price you have to order 12 or more bags at once.

One day I was shopping at our local Publix, and low and behold -- there they were! Granted, I think they cost me about $2.89 for one bag (almost $1 more than the bulk price), but since I could purchase just one and try them, I allowed them to jump into my cart (this happens a lot to me while grocery shopping -- okay, any shopping!).

After investigating the bag, I confirmed that they are indeed gluten-free. Yay! Here's some other info from the bag:

"What is Shirataki? Shirataki is composed of thin, gelatinous strings made from yam flour from the Konnyaku root and has very low caloric or digestible food values. This traditional Japanese food is enjoyed for its simple taste and unique texture."

Nutritional info: 2 servings per bag. In each serving: 20 Calories, .5g Fat, 15mg Sodium, 3g Carb (no sugar), 1g Protein. Ingredients: Water, Tofu, Yam Flour, Calcium Hydroxide

So here's the scoop on what I thought of them...Yum! Now, I must tell you that I don't have very discriminating taste buds (I think this is hereditary thing -- Sorry, Dad!). I like regular tofu, which I know some people don't. I'm not nearly as "choosy" as Josh is about how things taste (I think he's normal and I'm just abnormally un-picky). Anyway, these noodles have a little bit of a vegetable-ish flavor, more than regular noodles (which of course makes sense since they're made from yam flour). They also have an "al dente" bite to them -- slightly springy instead of your normal al dente. All those considerations aside, they are my new favorite noodle.

If you're at all curious, I encourage you to give these a try. They're not wheat noodles, but considering the carb count and, for me, the fact that they're gluten-free, these tofu noodles are perfect. Put your favorite sauce on top of these babies, and you, too, will be in low-carb noodle heaven!