Product Review: Shirataki Tofu Noodles

by Amie on August 17, 2009

I recently discovered a delicious brand of tofu noodles made by House Foods – the brilliant minds behind Shirataki Tofu Noodles.  These noodles are amazing—I love them because they  make a wonderful alternative to pasta for my clients and myself who are allergic to gluten and dairy!


Shirataki Tofu Noodles come in three varieties: Spaghetti, Fettuccini and Angel Hair. I happen to love all three; each has its own unique consistency and texture.  I often use the Spaghetti when making my famous turkey balls and chicken soup, the Fettuccini for my dairy free mac n’ cheese and squash pancakes and the Angel Hair for my stir fry dishes and cold salads.





Angel Hair


Shirataki noodles are made from blending the root of the Konnyaku, a member of the yam family and tofu.  These vegan noodles have no cholesterol and no sugar…and the best part is that they are gluten and dairy free! Yea!

My clients and I enjoyed eating and cooking with the tasty, tofu noodles!  Have you tried Shirataki Tofu Noodles? If so, how do you prepare them? House Foods provides cute little recipe booklets located near these noodles in the food store- it’s a great way to spruce up a pasta dish with these unique and yummy recipes.

Be sure to check out my testimonial and recipes on the Shirataki Tofu Noodle website:

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{ 4 comments… read them below or add one }

Katy August 17, 2009 at 10:53 pm

So funny that this is the first post I read after entering your blog into my reader! I was at the Healthy Living Summit this weekend, and I’m not sure we met. But I am in LOVE with the Shirataki noodles, and eat them once a week. Nom nom nom.


The Healthy Apple August 19, 2009 at 8:49 pm


I’m so glad you enjoy the noodles as well….I’m sorry we did not have the opportunity to meet this past weekend; I would have loved to chat with you. Keep in touch and have a great day. Thank you again for your comment and thanks for adding me to your reader!!!! Yeaaaaa..




Keely November 14, 2011 at 9:40 pm

I have a question regarding the shirataki noodles. I cooked them for the first time and used in a soup. My question is how can I keep them from clumping together ? Or is this just the way they are? Any tips would be greatly appreciated .


Amie November 15, 2011 at 11:08 pm

Of course; I would use a colander and break the noodles apart by using a fork. Try running them under cold water, as well as that may help break them up. They’re known to be clumpy so don’t worry if they end up in a lump!
Have a great night and thank you for your comment.


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