Shirataki Noodles are made from konjac yams and have become quite popular recently since they are great for anyone on gluten-free, vegan, or keto diets. They are low in calories and carbs since it is made up of an indigestible dietary fiber that you essentially don’t digest!
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How to Use It
Shirataki noodles don’t have a lot of flavor on their own, but it is excellent in absorbing flavors from the sauces that are cooked with them.
They have an interesting firm and springy texture that might come across as rubbery and plastic-like to some, but if you keep an open mind these have a very interesting texture to them.
In Asian cooking. they are most commonly used in Chinese hot pot, and quick stir-fries like my black garlic shirataki noodles with king oyster mushrooms.
One of the greatest things about shirataki noodles are they are already pre-cooked, so they can be used in quick and easy 15-minute meals
Before you cook with it, you must discard the liquid that it's packaged in, and it should be rinsed very well with cold water as well.
Where to Find Shirataki Noodles
Shirataki noodles are usually most commonly found in Asian grocery stores. They have been getting popular so you may be able to find them at health food stores as well. They are usually located in the refrigerated section of the supermarket in little packages suspended in water.
If you buy them at Asian grocery stores, they come tied up in cute little knotted bundles, which you can untie to get the long stringy noodles. I personally prefer them tied up because you get a lot more texture, springiness, and crunch from them that way and the little bundles are great at absorbing all the sauces in all the nooks and crannies.
They can also come in fettuccine and spaghetti-style noodles as well.
How to Store It
If the package is unopened, it can be stored at room temperature up to its expiry date, but I highly recommend storing them in the fridge.
Recipes that Use Shirataki Noodles
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