Shirataki noodles are miracle workers

Shirataki noodles are traditional Japanese noodles. Because they are almost completely a beneficial type of fiber; a very low carb, chewy, low calorie, translucent noodle made from Konjac yam, they are also called miracle noodles. This little miracles workers are often included in low carb meals and diets. Shiritaki means “white waterfall” because of the way the noodles look and because the are basically Glucomannan they have just a little flavor on their own.

If you are asking yourself, where can I find them ? In the United States you can find two types of Shirataki noodles: the traditional ones, which are consider a low carb meal and the the tofu based Shirataki which are becoming more and more popular in U.S. Some markets have even Americanize this Asian dish and they have come up with a variety of shapes ( other than noodles ) like: Macaroni, spaghetti, fettuccine and angel hair. Shiritaki noodles are sold in Asian markets and some super markets and we can find them either dry or soft (wet). When they are sold wet they come prepackaged and in a liquid, in this case the are ready to eat out of the package but is better if you rinse them under hot water before you add them to the dish you are cooking. This “wet” type of Shirataki noodle can be drained and dry roasted in case you want get rid of the bitterness. You can dry roast the Shirataki noodles by placing them in a non stick skillet on high for about a minute.

Is important to mention that Shirataki noodles have a very particular flavor, specially when they are sold wet. As we mention before, some people dry roast them before mixing them with the rest of the ingredients to cancel the “aku” or bitter flavor. Dry roast or not, we recommend for you to try a small amount the very first time you try them to avoid any stomach or intestinal distress, this is just because of there unique texture and flavor that makes Shitaki noodles very different from the common western diets.