Ahhh the tofu shirataki noodle.
I’ve had a love (the promise of them) hate (when they’re actually in my mouth) relationship with them for nearly a decade.
Initially I tried them because regular pasta provides me with an all-body-rash the likes of which you never wanna see.
And Ive tried em two or three times a year since because I seem to be one of the *few* who can’t get past the smell to the tofu-goodness beneath (or so Im told).
Each time I try them Ren Man gags laughs as he thinks Im a nutball (technical term) for trying.
Easily said by the non-rashriddledbypasta husband, huh?
Recently I tried again & this time I dragged the Tornado into the mix’periment.
I rinsed & rinsed & rinsed the noodles (the package indicates this helps to remove the “authentic aroma.’ Just a word of caution that aforementioned authenticity smells like FISH.) & plopped em on a napkin.
And, as HIGHLY recommended, I dried for a longass while with paper towels.
This act is supposed to help remove even more of the ‘authentic aroma’ though Id not found it much help the previous 847583 times I attempted to locate my shirataki-love. (I guess it begs addressing here that the noodles may be GLUTEN FREE but they are NOT green given all the paper products required in their preparation.)
I boiled them *briefly* (2 minutes) & plopped em in a bowl.
Then, being the noncook I am, suddenly realized I possessed *nothing* to go on top.
No tomatosauceshreddedcheesealfredopestowhatwhat I could utilize to give the shirataki *flavor* as the noodles (like many tofu items) take on the flavors around them.
I tried it.
The Tornado tried it.
And this time, finally, we LIKED IT!
**cue confetti shaped like long squiggly strands of tofu**
have you already found your shirataki-love?
still searching as I was?
never heard of the noodle till this wanna-be food blogger post?
Please to hit us all up in the comments…