I am having trouble figuring out what amount of blocks for this? Has anyone used them? Hungry Girl promotes them and we actually like them a lot providing you rinse them well and boil for a few minutes. Anyway, the whole bag is 40 calories, 10 fat calories, 3g. carbs, and 2g. fiber. How do I figure something so low in everything? These save the day when we want a little noodles with something, not noodles, but a darn good substitute.

They have such a small amount, I don't count them at all.

Wow, thanks for the reply. I was going to count them as a protein, but wasn' sure since they do contain very little of anything.

Do either of you have a good recipe for these? I just tried them again today, and they were much better that the 1st time I tried them. I just put some sauce and cheese on them...but I was wondering what you do with them?

Thanks!
Sarah

I use them mostly in an Asian dish called "Ants on a Tree". The original recipe calls for ground pork, bean thread vermicelli and a bit of sugar. Here's my Zoned version of it:

3-4.5 oz ground turkey (depending if it's breast or mixed)
1 pkg thin shirataki noodles (as close to vermicelli as you can get)
2 cloves garlic, minced
2 stalks green onion, chopped
1 T soy sauce
1 tsp chinese cooking wine
1/4 tsp chicken broth mix
1 tsp sesame oil
2 T water
nonfat cooking spray

Rinse noodles well and drain. Set aside.
Mix soy sauce, wine, broth, oil and wine in a dish and set aside.
Spray nonstick wok with cooking spray.
Stirfry turkey, garlic and onion until turkey is no longer pink.
Add noodles and seasonings. Stir, cook, stir, cook, stir, cook!

The noodles don't really cook or soak up the juices like regular vermicelli, but it's ok.

This makes 3P and 3F, so I add C where I can. Sometimes I slice up baby bok choy and add it to the mix, or whatever chinese-like veggies I have in the fridge (broccoli, celery, onion, mushrooms). Sometimes I have a veg on the side, and/or fruit for dessert.

Let me know if you try it, and how you like it!

Thank you! I wish I would have read this in the morning today! I am eating them now with cheese and tomato sauce.
Your recipe sounds great! I will let you know when I try it!

Sarah

Yes, thanks for the recipe, it sounds great! I am going to try it.

I actually did post some websites with recipes but don't know what happened to the post. You can do a google search, also. I have made chicken or shrimp lo-mein with them, which is great. I use a peanut sauce, and some crushed peanuts but haven't made it since starting Zone, so I have to figure blocks, since normally I just throw it together. Can't be too bad, since it has a lot of veggies, but I will have to cut my oil. Of course it is better with pasta, but these are more acceptable.

House Foods has a lot of recipes for them. Here is one that I found, it will need adjusted for blocks, but shouldn't be too hard to do - needs fat cut down and protein and carbs increased. These are untried.


Shrimp & Noodles in Peanut Sauce


For this recipe use...


Nutrition Per Serving
Calories 350
Total Fat 25g
Saturated Fat 4.5g
Choresterol 190mg
Carbohydrates 13g
Protein 2g
SERVINGS
MAKES FOUR SERVINGS

TIME
PREP TIME: 25 minutes
COOK TIME: 20 minutes

INGREDIENTS
2 (8 oz) pkgs House Tofu Shirataki Fettuccine Shape
3 tbsp peanut oil
1 tsp chopped garlic
1 tsp chopped fresh ginger
2 eggs, beaten
8 oz shelled raw medium shrimp
1 cup shredded carrots
1/2 cup thin slivers green onions
1 cup thin slivers zucchini
1/2 cup prepared peanut sauce
2 tbsp chopped roasted peanuts
fresh mint or basil leaves for garnish (optional)


DIRECTIONS
Prepare noodles according to package directions below. Cut in 3 to 4-inch lengths.

In non-stick skillet, toss noodles over medium-high heat until dry. Set aside.

Heat 1 tbsp oil in large skillet. Add garlic and ginger. Cook for a few seconds, add beaten eggs and make into an omelet. Remove to a plate, then cut into 1/2-inch wide strips. Set aside.

Heat 2 tbsp oil in skillet. Add shrimp, stir-fry until pink. Remove to omelet plate.

Stir-fry vegetables in skillet 3 minutes.

Add noodles, stir-fry 2 minutes.

Stir in sauce. Add egg and shrimp, heat through.

Serve garnished with chopped peanuts and fresh herbs.
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Here's another one I found that can be adjusted to fit on the Zone, again, you will have to add a choice of protein:
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My Favorite Shirataki Recipe

•Set skillet or wok to medium-high heat
•Drain, rinse and cut an entire 8 oz. package of spaghetti-shaped shirataki noodles
•When pan is hot enough for a drop of water to sizzle, add 1 tsp of sesame oil. Spread that around the pan until the bottom is completely coated
•Toss in two handfuls of frozen stir fry veggies, move them around with a spatula for one or two minutes.
•Add the shirataki. Use the spatula to mix the noodles and veggies--this is when I'm glad I've cut the noodles up a bit...
•Add 2 teaspoons teriyaki sauce (I use Trader Joe's Soyaki), one last go 'round with the spatula, then cover and turn the heat down to medium.

•By the time I finish setting my place at the table it's time to plate up, add another teaspoon of Soyaki, and happily savor a mountain of noodles.

Thanks Mari! Both recipes sound good, just have to zone the 1st one...shouldn't be too hard! Can't wait to try them!