Comments on: Chili-Lemongrass Shirataki with Baby Eggplant & Shitakes

By: Daniel Eizans

Daniel Eizans — Thu, 11 Sep 2008 14:49:14 +0000

Wow. This looks amazing and I love the Shitaki mushrooms.

By: Yaelian

Yaelian — Wed, 10 Sep 2008 18:40:38 +0000

Mmm, this thing looks so yummy. I hope I will be able to find this shirataki here in Israel one of these days…

By: juliesrawambition

juliesrawambition — Wed, 10 Sep 2008 02:49:52 +0000

Hi Sarah! Thank you for pointing this out…I’ve done some research and found some information, one source particularly from VeggieBoards forums (http://www.veggieboards.com/boards/archive/index.php/t-84476.html). Apparently House Brands did in fact once use the shellfish derived calcium but they have changed their formula so that their product is now vegan. If you go to the VeggieBoards link I posted above, you will find a pasted copy of a letter from the company’s representative. Hopefully this is reliable information! I have searched but it doesn’t appear House Brands has a website in which to contact them through to confirm, but I’ll keep digging. Thanks again, and if you learn anything new please let me know!

By: Sarah

Sarah — Wed, 10 Sep 2008 01:58:25 +0000

Hey! Glad you added me off FB. I noticed you tagged this as “vegan” though – the House Foods tofu shirataki use shellfish calcium in them, just wanted to let you know… btw I love them too!

By: Susan at Sticky,Gooey,Creamy,Chewy

Susan at Sticky,Gooey,Creamy,Chewy — Tue, 09 Sep 2008 23:51:30 +0000

I’ve been using shirataki “noodles” for ages. I find them in the produce section at Publix. I really love them in soups. This stir fry looks like another great way to prepare them. It looks great!