The MakeMeThinner Support Forum

HOPE · by **HOPE** » March 14th, 2006, 11:21 am

WOW!!!!! A great find!!!! THANKS!!!!!

ascicles · by **ascicles** » March 14th, 2006, 11:44 am

I'm thinking that this can be a nice change of pace. I don't know if it would be something that should be used every day or two...but once a week would be nice.

HOPE · by **HOPE** » March 14th, 2006, 1:12 pm

Havent had them, but my HA told me they tend to be "slimey".. IS this true??????

ascicles · by **ascicles** » March 14th, 2006, 1:23 pm

HOPE wrote:Havent had them, but my HA told me they tend to be "slimey".. IS this true??????

That's what I've always heard.

cynben · by **cynben** » March 14th, 2006, 1:52 pm

I read somewhere that they are better is you wash them before you cook them.

by **saraak** » March 14th, 2006, 5:38 pm

These are phenomenal if you cook them within the right recipe. My aunt is Japanese and I have the most wonderful sukyaki recipe that use these noodles if anyone is interested. If these noodles are legal, then the recipe would be legal, seeing that it just involves a bit of sauce, tofu, steak, and the noodles. :bib:

BerkshireGrl · by **BerkshireGrl** » March 14th, 2006, 5:48 pm

saraak wrote:My aunt is Japanese and I have the most wonderful sukyaki recipe that use these noodles if anyone is interested.

Heck yeah, I'm interested in that recipe!

Yum!!!

Thank you!

JustLynda · by **JustLynda** » March 14th, 2006, 6:19 pm

Oh, yeah! Me too, me too. Please share the recipe.

ascicles · by **ascicles** » March 14th, 2006, 7:01 pm

This would be your entire "green" portion of your meal....

If you have the shirataki noodles this is your green part (vegetable part) of your lean and green meal. You do not have a vegetable or salad in addition. Make sure to also have the protein portion.

~Amy

by **saraak** » March 15th, 2006, 7:49 am

Ok heres the recipe for sukyaki. You are going to have to adjust a few things in order to make it legal but it will still be near the same recipe.

*** 1 c. soy sauce
¾ c water
½ c sugar (Use splenda here!)
1/3 c sake (I asked on another post if we could use alcohol in
cooking but have gotten no reply, if not leave it out)
¼ c cooking sauce (taltaramirin) - (this is like rice wine, leave this out
too if we can't use it)
Sirloin, 1 ½ lb. cut extremely thin
Tofu, 1 block
1 large (16 oz.) package of shiritaki noodles
a few green onions chopped

Put soy sauce, sake, and taltaramirin in large pot and bring to a slight boil. Cook meat in mixture of the sauces until thoroughly cooked, then take meat out. Add onions to sauce and then chop up tofu and add along with the noodles. Add the meat back in and enjoy.

Now let me give everyone a tip on this one. This dish is delicious if you like japanese food but we are going to need to adjust it a bit for our diet. After everything is added to the pot, dish out 1 1/2 c. of noodles alone. This would be our lean and green. Then dish out the tofu and the sirloin and measure 5 oz. of this. This will be a lot of food! Yeah! One more things though before we run to our store and kitchens. We really need to find out if we can cook with the sake and the taltaramirin. I will email the lady that Nancy gave us and find out. If we cannot, we can just cook with the soy sauce. Any questions about this, feel free to ask!! Hope you guys enjoy, I'm so exited to make this (legally of course!).

by **saraak** » March 15th, 2006, 9:02 am

Hey guys, me again. She has already written me back. She said to be safe we should steer clear of the sake and rice wine. So just use soy sauce and the splenda to make the sauce. Also, she said if we use firm tofu with steak then we can have 2.5 oz. of each. If we use soft we can have 3 oz. of each. Hope you guys enjoy, I'm going to the store!!

sidrah · by **sidrah** » March 15th, 2006, 12:24 pm

slimey yes..

wash them yes...

expecting something like spaghetti no...

Taste is what you flavor them with....

I find they work best when you cut them up and I like to bake them with WF alfredo adn some chicken....

Sorta like fettucine alfredo, but not, ya know....

sidrah · by **sidrah** » March 15th, 2006, 12:26 pm

Just a note of reference

They are in the refrigerated section of the store (not the spaghetti section) kinda where bagged salads and stuff are

They are goooooooood :lol:

ascicles · by **ascicles** » March 15th, 2006, 5:12 pm

I picked a few bags up today. I grabbed the fettuchini style as well as the regular style. The fettuchini were by House-Foods, which is the big distributor. The other ones were from a company called "JFC" or something, and they were only 10 calories per serving. Not a huge difference, but still interesting.

My only concern is what I should do with the second half of the bag. Since you drain them after removing them from the bad, I wouldn't know what to do. I guess I could just cook them all and put the rest in a tupperware bowl.

It seems strange that this counts for the green part of the lean and green. I hope that by eating these we aren't going to be leaving something out that is needed on this diet. Then again, I don't know what cucumbers or lettuce really offer to the body that is that much more important.

I'm going to wait until my alfredo sauce from WAlden Farms gets here (they are so SLOOOOOOOOOOOOOOOOOOOOOOOW), since I can't think of another medifast friendly sauce that would work well.

BerkshireGrl · by **BerkshireGrl** » March 15th, 2006, 6:00 pm

YUMMY! Thank you! I cannot wait to make this!

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