Let me give you a little background on Shirataki Noodles.

They are made from Konjac flour, which is derived from Konjac plant roots that are found in China and Japan. One of the primary components of Shirataki Noodles is Glucomannan (fiber). As we all know now, fiber is a big deal for our health.

Most Americans don’t get enough fiber in our regular diets of fast foods as we run around in our daily lives. Fiber helps lower cholesterol levels and improve overall weight reduction. Additionally, these noodles contain calcium and rank low on the glycemic index. And, because they are sugar-free,  they are perfect for people with diabetes.

These thin, chewy noodles are translucent and low in carbohydrates. Although Shirataki Noodles have little flavor, they absorb flavors from other ingredients easily.

My first time I was exposed to Shirataki Noodles was in Okinawa, Japan. My family was stationed there while my husband was serving 20 plus years in the U.S. Air Force. I found the noodles downtown in a fresh air market. I watched as the locals bought these noodles in greater quantity than any other noodle, so I figured they must be the ones to buy.

Now, you may have heard that Shirataki Noodles are a little bland, rubbery, and don’t smell very good when you open the package. But, that is easily remedied. Keep in mind that Shirataki Noodles are packed in water.

So, there are a few things you need to know to get started and prepare Shirataki Noodles.

  1. First, and terribly important, is that you must ALWAYS drain the Shirataki Noodles.
  2. It’s best to also rinse the Shirataki Noodles for at least 2 to 3 minutes under running water. You can rinse them under cold water or warm. I prefer warm. It seems to cook the noodles a bit and they will have a texture remarkably similar to the American pasta you already love and enjoy.
  3. Sometimes I boil the Shirataki Noodles for 2 to 3 minutes. Either in plain water or broth. Vegetable broth, beef broth or chicken broth. It all depends on what recipe I am using at the time.

In Japan dry roasting Shirataki Noodles is the favored or most popular method of preparing them. Here are the steps to follow for dry roasting Shirataki Noodles.

  • Heat a non-stick skillet over high heat
  • Add the shirataki noodles and dry roast for around 1 minute.
  • When the noodles are dry, you often hear a squeaking noise as you move them around in the pan.
  • Drizzle a little oil or not, or add the stock or sauce you are going to use with your recipe.

How many kinds of Shirataki Noodles exist?

There five main types of Shirataki Noodles that I am aware of.

Fettuccine
Angel Hair
Spaghetti
Brown Shirataki : with seaweed powder, for increased calcium and iron
Black Shirataki

To enjoy Shirataki Noodles, remember the following tips.

  • ALWAYS drain Shiratki Noodles
  • Rinse the Shirataki Noodles 2 to 3 minutes under cold or warm water
    or
  • Boil Shirataki Noodles in water or broth to give them the texture of regular pasta
    or
  • Dry roast the Shirataki Noodles.

I hope your family enjoys these wonder noodles as much as mine does.

NO fat, NO net carbs, NO calories, NO sugar, NO protein, and NO gluten!

What more could you ask for????

 

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