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Carb Smackdown: Shirataki vs. Whole Soybean Pasta

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Yeah, yeah, yeah yeah. Bread is back, we know (Bread Bar anyone? How about Le Pain Quotidien?). So don't worry, the farinaceous wonder hits out stomach's everyday. Yet still, we need to watch the consumption levels sometimes, especially when training for a race.

So what to do when the pasta cravings hit hard and deep? The low to no carb pasta options are slim or just weird:

This is the weird one. These are the cooking instructions: "Drain water and parboil for 2-3 minutes before use to reduce the authentic aroma of Shirataki." How PC is authentic when the actual smell is kinda disgusting? Nevertheless, once the smell is gone and tomato sauce applied on top, the meal isn't all that bad. The consistency of the noodles is a little chewy, but with 3g of carbs (2 of which are fiber), it is not a bad option. We recommend using these noodles in home Thai cooking, especially when making pad kee mow. Shirataki was not made for the carb phase freak-out and if you want to learn more about this Japanese food, give the wiki a try.

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Whole Soybean Pasta
For a pasta that has more fiber than a bowl of fiber rich cereal, one has to raise an eyebrow and check it out. A product of Nutrition Kitchen, Whole Soybean Pasta has a total of 24g carbs, with 11 of them being fiber. It also has 23g protein per serving (2 oz.). That's nuts! And here's the kicker: it actually tastes and feels like pasta. Have we found the truly guilt free pasta? One where we can buffify our arms at the gym and return home to eat pasta with more protein than a scoop of powder? Yes, here it is (only in Angel Hair style so far).