I have been hearing about these noodles for a long time now and I have also been avoiding these noodles for a long time too! You might wonder why I have been avoiding noodles that have this kind of nutritional information and the reason is that I have heard mostly terrible things about them. So many people on the Weight Watchers Vegetarian Message Board said they were horrible. I trust their opinions, so I didn’t even mess with it. But then I started receiving the Hungry Girl newsletters and recipes and they LOVE the noodles, so I started THINKING about giving them a try. But what sealed the deal was when my friend Megabeth, tried them and said that she liked them. Then I knew they were worth trying. So I pulled out the Hungry Girl recipe for Lo Mein that I had saved, and decided to give it a go.
I would recommend following the Hungry Girl directions for the noodles. I think a big part of the problem that people have with the noodles is the way they smell. When you purchase them, they are in water like a cube of tofu is. The noodles can smell a little fishy if you do not wash them. So I followed the Hungry Girl directions and I rinsed them very well and then I dried them between two towels. They were just fine. In fact, I really enjoyed them and I definitely plan to cook with them again.
Tofu Shirataki Lo Mein
One 10 - 16 oz. bag frozen Chinese-style stir-fry mixed veggies (with broccoli, water chestnuts, etc.)
1 cup of edamame (You could also use tofu or another vegan protein)
1 cup bean sprouts
1 container mushrooms
1 cup broccoli
1/2 cup chopped green onions
1/4 cup shredded carrots
1/4 cup reduced sodium or light soy sauce
1 tbsp. cornstarch
2 tsp. vegan veg broth powder
2 no-calorie sweetener (Truvia)-You could also use agave nectar or regular sugar
Rinse and drain Tofu Shirataki noodles VERY well. Dry them thoroughly, and run a knife or kitchen shears through them a few times (so noodles aren't as long). Set aside. To make sauce, combine soy sauce, cornstarch, veg broth powder, and sweetener with 1/2 cup of hot water. Stir well and set aside. Bring a large pan or a wok sprayed with nonstick spray to medium-high heat. Add all the veggies (the frozen and the fresh ones). Stirring frequently, cook for 5 - 7 minutes (until frozen veggies are heated and all other veggies are cooked). Pour sauce into pan/wok, stir well, and continue to cook until sauce has thickened. Lastly, add in the noodles, and cook until entire dish is thoroughly mixed and heated.
Final thoughts on this recipe: If I made it again, I would probably use more cornstarch because the sauce didn’t really thicken up much. I would also add more spice to the sauce mixture. Other than the veg broth powder and the soy sauce, there wasn’t much “pazazz” to the lo mein. I would want it to be a little more flavorful. With that being said though, the noodles turned out great. I really liked them. I think with a little tweaking, this recipe would be excellent.