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bigchef

Shirataki Noodles Under Vacuum?

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Hi everyone! I've been eating a lot of Konjac shirataki noodles (not the ones with tofu) to help with my diet. They have no flavor on their own but take on the flavour of what they are cooked with. "dry roasting" them in the pan before hand helps their texture as well. I have two questions:

1) Can I drain all or at least most of the water they come in and vacume seal them to reduce storage space? (I have loads of these things)

2) If I place them with sauce and vacume seal it will they become mushy?

Cannt wait to hear what you all think.

Thanks in advance everyone!

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I can't help with the vacuum sealing, but I do use the noodles regularly. In both cases above are you talking about storing in the refrigerator versus the freezer? My experience with the freezer is that they turn into tough nasty textured wires.

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They're something like 97% water to begin with, so they need to be in water otherwise they'll dry out into nothing.

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