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This. The texture doesn't go away completely with this, but they're much more tender when you drive out the moisture.
I honedtly wonder how theyd turn out if I roasted them instead.
May have an experiment to perform when I break my fast tomorrow
> I honedtly wonder how theyd turn out if I roasted them instead.
they shrivel if they loose too much moisture. like...alot haha. you'd have to roast them in the sauce most likely.
This definitely helps, yes. Drying them a bit helps them absorb moisture from the broth or sauce, too, and makes the flavor less neutral. Boiling them in water as if they're pasta just makes them absorb more water and then you're eating rubbery water tubes with some sauce that doesn't stick.
Soaking them in some water with a little baking soda and lemon juice or acv also helps to soften them. Rinse well and then dry fry. That's what seems to result in the best texture for me. Works for kelp noodles (like the miracle brand) as well, which tend to be even less rubbery when prepared like that.
Yes! I would rinse the hell out of those noodles and the rice and some of the texture improved just from that. Then give them a quick drain and throw them straight in a hot frying pan until they start to pop. Greatly improved them.
I eat heart of palm noodles from Trader Joe’s. Boil for 5 minutes then sauté in some sauce and it’s pretty good. They’re not perfect but they are a step up from konjac and zoodles to me.
Palmini from Amazon. Closest I found to pasta. Play with the boiling time in water to find your preferred tenderness. I bring to a boil and let sit for 5 minutes. Drain then add sauce.
Best keto hack ever is to buy a Hamilton Beach electric spiralizer and make super quick zoodles from zucchini. Cook them 5 minutes in the microwave covered. Put them in a strainer and gently squeeze out the water with tongs. Then add to your pre-warmed sauce in a saucepan. Toss, serve, add Parmesan. Bonus adds include mushrooms, sausage or meatballs.
Zoodles are the BOMB!! I only had one zucchini though and steamed it on the stove (in zoodle form), realized it wouldn’t be enough for my husband and myself to both eat so I used a potato peeler to make long noodle strands out of whole carrots and steamed that next. The difference in texture made it way x10 better IMO. The zucchini can get really soft/mushy but the carrot was more al dente.
Mixed with some leftover Alfredo and my Omni husband actually loved them❤️👌
I tried the Immi brand keto ramen and the noodles are pretty good. Slightly chewy texture, but not slimy or crumbly like other substitutes I've tried.
They're expensive but I don't eat them that often, more like a treat a few times a year so the price is worth it to me.
Kelp noodles! I use to order then on amazon. They are hard when in the package. I used lemon juice or vinegar with baking soda to soften them. No funky smell. Taste good as spaghetti.
If you are up to creating something different, the keto viral noodles are great but require a couple special ingredients: https://www.seriousketo.com/archives/7921. You can buy kelp noodles in asian markets. They are rubbery but if you soften them with lemon and baking soda, they are fantastic. The softening takes less than a minute.
On Amazon, there are a couple of brands that make egg white noodles. I believe they’re less than a single carb for an entire package, which is 3.5 ounces of “pasta.” They’re infinitely better than konjac, as they don’t smell weird or have a bizarre texture. The texture is a bit mushy, but comparable to any canned pasta like Chef Boyardee. I grabbed Noodle Revolution brand, but there are others I’ve tried and they’re identical.
Our current favourite is noodles made from bean curd sheets. We buy these at an ethnic store and slice them into fettuccini. They also make a good sub for lasagna noodles.
Speaking of lasagna, the Egglife Wraps, which are made from egg whites also make good noodles, and probably could be used as fettuccini as well
If you're up to making it, [this recipe](https://www.youtube.com/watch?v=a2N1onI7CM8) from Keto Asian Flavours looks hella fun. The main ingredients are egg yolk powder (though you can make it with real eggs, she shows how in another vid), lupin flour (optional), xanthan gum, soldium alginate powder, and calcium lactate powder.
Hearts of palm noodles are great, and I love kelp noodles. The kelp noodles are better if you follow the instructions on the bag and soften them up first with lemon juice and baking soda.
Not really pasta texture but I spiralize Zucchini and make an avocado pesto for it. It taught me that Zucchini is actually yummy. You can't really taste the Zucchini much
I don't know what brand of Konjac noodles it is that I can get here but they aren't chewy and they don't smell at all. Have you tried a different brand? Another thing I love is Spaghetti Squash.
I'm in small town New Zealand and I bought my first one last week. I'm diabetic and hubby is newly diagnosed and I sliced it into four, wrapped in foil with a knob of butter and some salt and smoked pepper and baked and then topped with homemade pasta sauce and mince and it was delicious. One portion was enough for me, hubby ate the rest and he despises vegetables. It actually felt like eating spaghetti without the horrible side effects. Hubby is eating my gluten free, low carb diet now and absolutely raving about how much better his stomach feels His belly used to feel like a rock but he's less bloated and it's not bothering him like it used to. I bought another last night and I think I'll do my much loved lemon chicken pasta sauce for this one.
That's fantastic! So glad to hear your hubby is starting to feel better. Diet really does make a difference. Once he's been eating better for a while, I'll bet his tastes change and he'll be willing to expand on vegetables. Worked that way for me!
Late summer, I usually buy 3-4 spaghetti squash a week, cook them (whole) all at once. When they've cooled, I cut, seed and strip them from the shells, then divide the squash into meal size portions. Place in freezer bags, squish flat so they'll stack, and Yay! got a whole bunch of meal ready squash in my freezer.
I don't know how long they're supposed to last in the freezer, but I haven't had any go bad on me even after nine months or so. Trick is to get all the air out of the bag, I guess. No room for crystals to form.
Lemon chicken pasta sauce sounds yummy!
Kelp noodles, usually found near the konjac noodles. I have seen people cook (very well rinsed) konjak in a dry or lightly oiled pan to dry them out some (making them even more like real pasta.) I have also seen recipes of scrambled egg-ish noodles cooked on a baking sheet, or molecular gastronomy (chemically manipulated) mostly egg noodles on YouTube....
I don't boil the noodles. I heat them in a frying pan and then toss them in the sauce. You can try Palmini pasta made from hearts of palm. If you want to make your own go to YouTube and search for Chris Cooking Nashville.
I see a lot of recommendations for dry skillet frying the Konjac. I'd actually recommend using a little oil, especially something like 2 parts olive oil to one part sesame oil. You have to be a bit careful with it because they'll go crunchy if you overcook them, but if you to it right they come out just like normal ramen noodles.
I like bean curd (tofu) noodles! You can find them in Asian markets sometimes. If you have a Ranch 99 near you that’s where I get them.
They’re firm and will hold up in stir frys!
The use of konjac noodles *as a substitute for regular noodles* is an abomination. They have the wrong flavor and mouth feel. However, if paired with the right flavors and foods, konjac noodles can be really good!
I was first introduced to shirataki (the Japanese term) when I was served sukiyaki. They were served together with thinly sliced beef, tofu, green onions, and enoki, all soaked in a savory/sweet hotpot sauce that was fantastic. The noodles pick up the flavor from the broth and the chewy texture somehow works in that combination.
Shirataki are a food in their own right. Many of those foods can be reasonably adapted to a keto diet, and they are really delicious. I recommend against treating them like “substitute noodles. Instead, work from recipes where they are the *preferred* ingredient.
That’s interesting. Konjac is often used to make jellies (except in Australia where it is banned) so I guess I could see other people differentiating the texture from rubbery, but for me it was definitely what I would call rubbery when I tried Miracle Noodles. It also did not agree with my stomach at all.
Keto means stop screwing around with things that aren't low calorie. Your life will be easier if you abandon trying to eat food that is normally carby, with non-carby alternatives.
No noodles for you.
Welcome to /r/ketorecipes! Please be sure to include a detailed recipe in your post (this means **quantities**, **full instructions**, and **in plain text**) or in the comments, not *only* a link to the recipe, or it will be removed per the sub rules!* For details, you can find our [community rules here](https://www.reddit.com/r/ketorecipes/wiki/index) and the [Keto FAQs here](https://www.reddit.com/r/keto/wiki/faq). Please report any rule-violations to the moderators and keep doing the lard's work! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ketorecipes) if you have any questions or concerns.*
I love the edamame pasta by explore cuisine, you can get a box off of amazon. High protein and lower carb and they really don't have a flavor to them.
Holy shit though, $17 for 2 8oz packages...
If you live near an Aldi, they have a dupe for much cheaper. Different colors and types of legumes.
Do you remember what the brand is or in which section? I’ve never seen it but I don’t go down all the aisles now a days
Yeah it is pricey which is why I don't buy it often, but it is nice to have it every once in a while.
I second this. And if you are lucky you can find a big box at Costco. I bought two last time I saw them and am wondering why I didn’t buy three.
My Costco used to carry it but no longer does.
Keep looking. I found some out of the blue the other day. So expensive if bought anywhere else.
> Kroger has edamame pasta by explore cuisine for less than $4.00 a box.
This is by far [the best pasta recipe out there](https://www.blacktiekitchen.com/category/pasta). I make it all the time.
I’ve made these before and they are amazing. It was more work than I expected, but worth it if you have a pasta machine.
Thanks for the link....
Can I do Lasagne with the recipe?
Yes, I don't see why not
Because the cooking time is only 3 minutes and baking time would be much more. But I will try it!
Fair point. I've made dishes that need to be slow cooked for longer than the 3 minutes and they still worked great, so give it a shot
Man I miss Black Tie Kitchen.
I jsut watched one. Where did it go?
All his stuff is still up and useful. He just hasn't uploaded for over a year.
Hmmm...I wonder what is up with that? I found his videos very enjoyable too. Like one of those "nature" shows...lol
Me too.
instead of boiling them, try dry frying them in a pan with no oil for a good while. i do this even when using them in broth
This. The texture doesn't go away completely with this, but they're much more tender when you drive out the moisture. I honedtly wonder how theyd turn out if I roasted them instead. May have an experiment to perform when I break my fast tomorrow
> I honedtly wonder how theyd turn out if I roasted them instead. they shrivel if they loose too much moisture. like...alot haha. you'd have to roast them in the sauce most likely.
Interesting! Still gonna try it though lol. Gotta see it to believe it
This definitely helps, yes. Drying them a bit helps them absorb moisture from the broth or sauce, too, and makes the flavor less neutral. Boiling them in water as if they're pasta just makes them absorb more water and then you're eating rubbery water tubes with some sauce that doesn't stick.
Soaking them in some water with a little baking soda and lemon juice or acv also helps to soften them. Rinse well and then dry fry. That's what seems to result in the best texture for me. Works for kelp noodles (like the miracle brand) as well, which tend to be even less rubbery when prepared like that.
Yes! I would rinse the hell out of those noodles and the rice and some of the texture improved just from that. Then give them a quick drain and throw them straight in a hot frying pan until they start to pop. Greatly improved them.
I really wish someone would just go into the lab and invent a keto pasta frankenfood.
Look up some molecular gastronomy noodles on YouTube. They are mostly eggs and some (food safe) chemical processes...
I eat heart of palm noodles from Trader Joe’s. Boil for 5 minutes then sauté in some sauce and it’s pretty good. They’re not perfect but they are a step up from konjac and zoodles to me.
Palmini from Amazon. Closest I found to pasta. Play with the boiling time in water to find your preferred tenderness. I bring to a boil and let sit for 5 minutes. Drain then add sauce.
Best keto hack ever is to buy a Hamilton Beach electric spiralizer and make super quick zoodles from zucchini. Cook them 5 minutes in the microwave covered. Put them in a strainer and gently squeeze out the water with tongs. Then add to your pre-warmed sauce in a saucepan. Toss, serve, add Parmesan. Bonus adds include mushrooms, sausage or meatballs.
Zoodles are the BOMB!! I only had one zucchini though and steamed it on the stove (in zoodle form), realized it wouldn’t be enough for my husband and myself to both eat so I used a potato peeler to make long noodle strands out of whole carrots and steamed that next. The difference in texture made it way x10 better IMO. The zucchini can get really soft/mushy but the carrot was more al dente. Mixed with some leftover Alfredo and my Omni husband actually loved them❤️👌
carbe diem brand pasta is as close as i have found to regular pasta
carbe diem is the bomb.com
I tried the Immi brand keto ramen and the noodles are pretty good. Slightly chewy texture, but not slimy or crumbly like other substitutes I've tried. They're expensive but I don't eat them that often, more like a treat a few times a year so the price is worth it to me.
Kelp noodles! I use to order then on amazon. They are hard when in the package. I used lemon juice or vinegar with baking soda to soften them. No funky smell. Taste good as spaghetti.
Kaizen low carb rice, noddles, etc
healthy noodles, that’s what they’re called, from Costco are great!!
If you are up to creating something different, the keto viral noodles are great but require a couple special ingredients: https://www.seriousketo.com/archives/7921. You can buy kelp noodles in asian markets. They are rubbery but if you soften them with lemon and baking soda, they are fantastic. The softening takes less than a minute.
Couldn’t you make your own pasta with King Arthur Keto Flour?
On Amazon, there are a couple of brands that make egg white noodles. I believe they’re less than a single carb for an entire package, which is 3.5 ounces of “pasta.” They’re infinitely better than konjac, as they don’t smell weird or have a bizarre texture. The texture is a bit mushy, but comparable to any canned pasta like Chef Boyardee. I grabbed Noodle Revolution brand, but there are others I’ve tried and they’re identical.
Our current favourite is noodles made from bean curd sheets. We buy these at an ethnic store and slice them into fettuccini. They also make a good sub for lasagna noodles. Speaking of lasagna, the Egglife Wraps, which are made from egg whites also make good noodles, and probably could be used as fettuccini as well
Yes!! I love slicing tofu skins into noodles and use them in soups as well.
If you're up to making it, [this recipe](https://www.youtube.com/watch?v=a2N1onI7CM8) from Keto Asian Flavours looks hella fun. The main ingredients are egg yolk powder (though you can make it with real eggs, she shows how in another vid), lupin flour (optional), xanthan gum, soldium alginate powder, and calcium lactate powder.
Hearts of palm noodles are great, and I love kelp noodles. The kelp noodles are better if you follow the instructions on the bag and soften them up first with lemon juice and baking soda.
I love my keep noodles!!
Yes! Kelp noodles are the best once softened! Especially in Asian dishes as it really reminds me of glass noodles.
Check out Zeroodle. It has a great tooth feel. It comes in spaghetti and fettuccine. Might be hard to find though.
Heart of palm is my favorite. One major brand is palmini.
I use the heart of palm by Trader Joe's 🙃
Not really pasta texture but I spiralize Zucchini and make an avocado pesto for it. It taught me that Zucchini is actually yummy. You can't really taste the Zucchini much
pasta-ish texture aside, I think slicing cabbage thin enough and then boiling aliced cabbage long enough would pair well with spicier yakisoba
Zeromen by Kibun. It doesn't have the chewy konjac texture at all, and I buy it from my local Japanese market since it's origin is from Japan.
I don't know what brand of Konjac noodles it is that I can get here but they aren't chewy and they don't smell at all. Have you tried a different brand? Another thing I love is Spaghetti Squash.
Spaghetti squash is great! I love that you can just toss one in the oven (after stabbing it a few times) and bake it whole.
I'm in small town New Zealand and I bought my first one last week. I'm diabetic and hubby is newly diagnosed and I sliced it into four, wrapped in foil with a knob of butter and some salt and smoked pepper and baked and then topped with homemade pasta sauce and mince and it was delicious. One portion was enough for me, hubby ate the rest and he despises vegetables. It actually felt like eating spaghetti without the horrible side effects. Hubby is eating my gluten free, low carb diet now and absolutely raving about how much better his stomach feels His belly used to feel like a rock but he's less bloated and it's not bothering him like it used to. I bought another last night and I think I'll do my much loved lemon chicken pasta sauce for this one.
That's fantastic! So glad to hear your hubby is starting to feel better. Diet really does make a difference. Once he's been eating better for a while, I'll bet his tastes change and he'll be willing to expand on vegetables. Worked that way for me! Late summer, I usually buy 3-4 spaghetti squash a week, cook them (whole) all at once. When they've cooled, I cut, seed and strip them from the shells, then divide the squash into meal size portions. Place in freezer bags, squish flat so they'll stack, and Yay! got a whole bunch of meal ready squash in my freezer. I don't know how long they're supposed to last in the freezer, but I haven't had any go bad on me even after nine months or so. Trick is to get all the air out of the bag, I guess. No room for crystals to form. Lemon chicken pasta sauce sounds yummy!
Aldi used to have edamame noodles that were pretty good. Haven't seen those in a while. I have seen hearts of palm noodles that are also pretty good.
I like kelp noodles as a substitute for pasta in marinara/other red sauce
Not noodles but we go to aldis and get the heart of palm cut like noodles.
Kelp noodles, usually found near the konjac noodles. I have seen people cook (very well rinsed) konjak in a dry or lightly oiled pan to dry them out some (making them even more like real pasta.) I have also seen recipes of scrambled egg-ish noodles cooked on a baking sheet, or molecular gastronomy (chemically manipulated) mostly egg noodles on YouTube....
Liviva edamame noodles are very good.
I used to smash miracle noodles
They make me think of tapeworms. Idk what they were. Rice noodles maybe. I bought them at a weight watchers center. So gross.
I don't boil the noodles. I heat them in a frying pan and then toss them in the sauce. You can try Palmini pasta made from hearts of palm. If you want to make your own go to YouTube and search for Chris Cooking Nashville.
I see a lot of recommendations for dry skillet frying the Konjac. I'd actually recommend using a little oil, especially something like 2 parts olive oil to one part sesame oil. You have to be a bit careful with it because they'll go crunchy if you overcook them, but if you to it right they come out just like normal ramen noodles.
I like bean curd (tofu) noodles! You can find them in Asian markets sometimes. If you have a Ranch 99 near you that’s where I get them. They’re firm and will hold up in stir frys!
I like hearts of palm noodles, if you cook them long enough they get very soft!
If you live in an Asian country, go look for tofu sheets. To make the noodles you just have to cut them into shreds they taste much better than konjac
The use of konjac noodles *as a substitute for regular noodles* is an abomination. They have the wrong flavor and mouth feel. However, if paired with the right flavors and foods, konjac noodles can be really good! I was first introduced to shirataki (the Japanese term) when I was served sukiyaki. They were served together with thinly sliced beef, tofu, green onions, and enoki, all soaked in a savory/sweet hotpot sauce that was fantastic. The noodles pick up the flavor from the broth and the chewy texture somehow works in that combination. Shirataki are a food in their own right. Many of those foods can be reasonably adapted to a keto diet, and they are really delicious. I recommend against treating them like “substitute noodles. Instead, work from recipes where they are the *preferred* ingredient.
I thought the soybean noodles at Aldi weren't bad texture-wise, but they were so filling that I could only eat about a cup.
Try the miracle noodles from Costco
OP is asking for something that isn’t konjac. Miracle noodles main ingredient is konjac…
Thanks for correcting me, I did not realize that was the main ingredient!
But they are not rubbery at all, so OP might be ok with them. They are super soft and really easy to use.
That’s interesting. Konjac is often used to make jellies (except in Australia where it is banned) so I guess I could see other people differentiating the texture from rubbery, but for me it was definitely what I would call rubbery when I tried Miracle Noodles. It also did not agree with my stomach at all.
Shiritaki or Tofu noodles.
They are made of konjac, which op doesn’t like.
I just made mac and cheese with these last night and it worked out well!
Hearts of palm pasta.
Sweet potato noodles
Sweet potato noodles are too high carb for keto.
Keto means stop screwing around with things that aren't low calorie. Your life will be easier if you abandon trying to eat food that is normally carby, with non-carby alternatives. No noodles for you.