As a Japanese person, let me tell you this: shirataki noodles, the Angel Hair?, aren’t meant to be eaten on their own. We don't consider it as noodles. In Japan, it’s a common ingredient in stew-like dishes, where we let it simmer in a flavorful stock with other ingredients to absorb the taste. Afterward, we usually add another type of sauce before enjoying it. We never eat shirataki as-is. I knew how you'd react, haha. A very few people would use it as a pasta substitute to cut calories in Japan, but they'd always add some kind of sauce for the taste; otherwise, it’s not very palatable. I’d recommend pairing it with a flavorful Asian sauce.
Thank you!!!! I was seriously wondering if they are better cooked in stuff. I started to say that in my video, but I got myself so out of sorts that I couldn't put those thoughts together. 😂 Thank you for taking the time to explain this.
I wonder if it was me that sparked the starch- carb alternatives list . I made mention making quinoa ahead of time and freezing portions so I wouldn’t fall victim to pasta, white rice, potatoes, dumplings and biscuits that my husband has no problem eating without feeling crummy. I also was going to make wild rice ahead and portion it out because that takes 45 minutes vs the 18-20 minutes white rice takes. Oh and I tried slipping in some chick pea noodles to my “other half”. He also ate it but I felt bad because you could definitely tell it wasn’t regular pasta. If he complained, strangely I wouldn’t have felt bad. lol. I once made a pretty good cauliflower pilaf. I put a head of cauliflower in my blender and I have a “snow” button that made it into rice. I keep adding to this comment as I go through the video. I wonder if the barley would make a good pilaf with some beef bullion or instead of cooking in water, cooking in beef broth or bullion with some sautéed onions?
Hey there, Danielle! Those angel noodles did not look yummy! I thought you were about to spit them out. That barley needed a sauce or something. Thanks for, 'A SUNDAY WITH DANIELLE'. You have a great day now! See you in your next video😙
As a Japanese person, let me tell you this: shirataki noodles, the Angel Hair?, aren’t meant to be eaten on their own. We don't consider it as noodles. In Japan, it’s a common ingredient in stew-like dishes, where we let it simmer in a flavorful stock with other ingredients to absorb the taste. Afterward, we usually add another type of sauce before enjoying it. We never eat shirataki as-is. I knew how you'd react, haha. A very few people would use it as a pasta substitute to cut calories in Japan, but they'd always add some kind of sauce for the taste; otherwise, it’s not very palatable. I’d recommend pairing it with a flavorful Asian sauce.
Thank you!!!! I was seriously wondering if they are better cooked in stuff. I started to say that in my video, but I got myself so out of sorts that I couldn't put those thoughts together. 😂 Thank you for taking the time to explain this.
I wonder if it was me that sparked the starch- carb alternatives list .
I made mention making quinoa ahead of time and freezing portions so I wouldn’t fall victim to pasta, white rice, potatoes, dumplings and biscuits that my husband has no problem eating without feeling crummy. I also was going to make wild rice ahead and portion it out because that takes 45 minutes vs the 18-20 minutes white rice takes. Oh and I tried slipping in some chick pea noodles to my “other half”. He also ate it but I felt bad because you could definitely tell it wasn’t regular pasta. If he complained, strangely I wouldn’t have felt bad. lol.
I once made a pretty good cauliflower pilaf. I put a head of cauliflower in my blender and I have a “snow” button that made it into rice. I keep adding to this comment as I go through the video. I wonder if the barley would make a good pilaf with some beef bullion or instead of cooking in water, cooking in beef broth or bullion with some sautéed onions?
I think I DID get some ideas from your comment, but someone was straight-up like "you should do a list". 😂
Very good!!
Thank you!
I think the Broc//cauli mix would be good with the quinoa with an Asian sause
Where did you find it?
Oooh, that sounds good.
I'm pretty sure I got it at Walmart.
Hey there, Danielle! Those angel noodles did not look yummy! I thought you were about to spit them out. That barley needed a sauce or something. Thanks for, 'A SUNDAY WITH DANIELLE'. You have a great day now! See you in your next video😙
It was bad -- I edited out the sound of me chewing them. 😂 But I KNOW that people like them, so I'm sure that I'm just missing something.