Shirataki noodles are traditional Asian noodles which have extremely powerful health benefits. They are prepared from konjac flour which is obtained from the tuber or yam of the konjac plant.
Shirataki noodles come in various guises. You can get straightforward udon noodles, but also spaghetti or the really thin angel hair.
These noodles are noted for having very few carbohydrates but not only that, rich in fiber, gluten and lactose free. If only the noodles are needed then a claim of fat-free is possible. These claims are ideal as a healthfood. It is ideal as a vegan foodstuff or for anyone on a keto, low-carb or gluten-free diet.
Some examples from Saitaku claim to only have 8 kcal or 30 kJ per 100g. The dietary fibre content is 4.5 grams
The noodles are especially popular in both Japanese and Chinese cuisine. Some people think they have a strange smell but this is may be just anecdotal. The noodles are made firm by adding an alkali such as calcium hydroxide.
Some of the best shirataki noodles .
One excellent recipe is:
Shirataki Noodles with Butter and Parmesan
- Shirataki noodles (1 portion serves 2 people)
- Unsalted butter (20g)
- Grated parmesan cheese to taste
- Seasonings: Kosher salt, black pepper, and garlic powder or finely minced garlic.
- Start by rinsing the noodles, then cutting them in half with kitchen scissors if they’re too long.
- Put on a pan of water and boil. Add the noodles and boil for about 2 minutes.
- Drain, then dry-roast them in a hot skillet.
- Add the butter and mix to coat.
- Mix in the salt, the black pepper, and the garlic powder/minced garlic.
- Turn the heat off, sprinkle with parmesan cheese, and serve.