Nasoya noodles
***This is my review for Nasoya Shirataki Noodles, product was free to try, review/opinions are my own***
In my influenster box I got Nasoya Shirataki Noodles to try.
They are precooked, all you do is rinse them off and heat them up.
I made Shirataki Pasta Primavera (a recipe on their website)
Ingredients:
1 pkg Nasoya® Pasta Zero Shirataki Spaghetti Noodles
½ cup broccoli
½ cup yellow zucchini
½ cup red bell peppers
¼ cup carrots
4 oz reduced fat cream cheese
¼ cup margarine
¼ cup non-fat milk
Salt and pepper to taste
Preparation Method:
Drain and rinse noodles; set noodles aside. Chop veggies into bit size pieces and steam for about 5 minutes. Drain and set aside.
In a sauce pan, add the cream cheese, margarine and milk, heat until smooth and creamy. Add the noodles and veggies into the sauce pan and heat until warm. Add salt and pepper to taste. (I added some red pepper flakes for a bit more kick!)
The pros:
The website mentions that they have little of their own flavor but rather take on the flavor of what it is cooked with. They are correct in this aspect. I love that they have less calories and carbs, no sodium, and for people who have Celiac, that this option is out there compared to your normal every day spaghetti noodle.
They do smell a bit funny when taking them out of the package but that goes away after you rinse them off.
Flavor: 8
The cons:
The consistency. They are too rubbery. Like 'chewing on gristle' type rubbery. They are also very stretchy which may account to the rubbery texture.
Consistency: 2
All in all, Nasoya has a good idea and if you can get past the texture then they are then you are good to go. I have to say, if someone served it to me, I would eat it but I would do so without chewing. Them taking on their surrounding foods help. In the end though, they are just not for me.
(I graded on a 10 point scale)
In my influenster box I got Nasoya Shirataki Noodles to try.
They are precooked, all you do is rinse them off and heat them up.
I made Shirataki Pasta Primavera (a recipe on their website)
Ingredients:
1 pkg Nasoya® Pasta Zero Shirataki Spaghetti Noodles
½ cup broccoli
½ cup yellow zucchini
½ cup red bell peppers
¼ cup carrots
4 oz reduced fat cream cheese
¼ cup margarine
¼ cup non-fat milk
Salt and pepper to taste
Preparation Method:
Drain and rinse noodles; set noodles aside. Chop veggies into bit size pieces and steam for about 5 minutes. Drain and set aside.
In a sauce pan, add the cream cheese, margarine and milk, heat until smooth and creamy. Add the noodles and veggies into the sauce pan and heat until warm. Add salt and pepper to taste. (I added some red pepper flakes for a bit more kick!)
The pros:
The website mentions that they have little of their own flavor but rather take on the flavor of what it is cooked with. They are correct in this aspect. I love that they have less calories and carbs, no sodium, and for people who have Celiac, that this option is out there compared to your normal every day spaghetti noodle.
They do smell a bit funny when taking them out of the package but that goes away after you rinse them off.
Flavor: 8
The cons:
The consistency. They are too rubbery. Like 'chewing on gristle' type rubbery. They are also very stretchy which may account to the rubbery texture.
Consistency: 2
All in all, Nasoya has a good idea and if you can get past the texture then they are then you are good to go. I have to say, if someone served it to me, I would eat it but I would do so without chewing. Them taking on their surrounding foods help. In the end though, they are just not for me.
(I graded on a 10 point scale)