I’ve tried shiritaki noodles in the past and didn’t like them. No amount of rinsing/boiling could do away with the fishy taste, and despite the mounds of sauce I covered with them, the taste lingered.
Needless to say, I wasn’t a fan.
The other day I was at a (somewhat local) health food store and eyed PastaSlim, a newish shirataki noodle that boasted it was better. And no precooking/boiling was necessary.
Intrigued, I decided to give it a whirl.
I made a homemade marinara, a bit of a change from a traditional cacciatore sauce. I sauteed up some onion and a load of garlic, put in some sliced mushrooms and red and yellow bell peppers. Added a few cans of tomatoes, some tomato paste, a squeeze of agave, and lots of basil, oregano. Added some sea salt, fresh ground pepper and a few dashes of Italian seasoning. Simmered for awhile. Delicious.
I also pressed some tofu for a bit, cut it into “steaks” and baked in a bit of the sauce at 400F for about 30 minutes. I would have maybe done it longer but I was hungry.
The PastaSlim was good (I had bought the spinach kind). Not really a pasta replacement, though – it’s like calling spaghetti squash pasta. But if you like wrapping something a little different around your fork, it’s far better than any other shirataki noodle I’ve tried!
Pingback: Chickpea Tagine with Minted Quinoa | The Swish Life Magazine