Shirataki noodles are a popular substitute for pasta. They are traditional Japanese noodles made from Konjac flour and sometimes tofu. The noodles are chewy, low in carbohydrates, thin and very low in calories. They have very little flavor of their own, but are good at absorbing the flavors of the dish in which they are cooked. Tofu and regular Shirataki noodles are easy to prepare, but certain steps must be followed if the dish is to taste good. Add this to my Recipe Box.
Rinsing
All Shirataki noodles are packed in water and must be rinsed before serving. Pour out the water from the package and put the noodles in a colander. Hold the colander under running water, moving the noodles around with your hands to ensure that every noodle has been rinsed. Most of the objections against Shirataki noodles are due to improper rinsing, which leaves a fishy smell on the noodles.
Heating
Shirataki noodles come already cooked, so they only need warming by running under hot water. Boliling for about two minutes enhances the flavor and textures. Cooking your noodles in a sauce will heat them as well as helping the flavor to be absorbed into the noodles.
Recipes
Add Shirataki noodles to any Asian noodle dish, such as stir fry and soup. These noodles can be used in Italian-type dishes.
You can also put the noodles in a dry pan and fry it for a minute, then add them to your recipe.
You can find a lot of Shirataki noodle recipes on the Hungry Girl website.
Tags: Shirataki noodles, Shirataki noodles