A glowing ray of hope for any conscientious dieter, shirataki noodles are a traditional Japanese noodle that is gaining popularity in the west. Shirataki noodles are 97% water, are vegan, have very few calories, zero carbohydrates, and zero grams of fat. Traditionally the noodles are made out of konjac yam, also known as glucomannan, but there are tofu varieties as well.
The preparation of these convenient and healthy noodles is a little bit different than the preparation of conventional flour pastas–for the tastiest possible shirataki dish, follow these instructions.
Here are the tools you will need:
- A strainer
- A large frying pan
- A medium to large saucepan
The shirataki noodles will come in a bag filled with fluid. Clip the corner of the bag and drain the noodles into the strainer over your sink. Rinse them well for a minute or two.
Next, fill your sauce pan with enough water to cover all of your noodles evenly. Heat the water until boiling, and cook for three minutes.
Finally, strain your noodles over your sink again and cook them evenly in your frying pan on medium to high heat. You may add oil if you’d like, but they’ll fry just fine on their own. Cook the noodles for eight-to-ten minutes, but be careful! Shirataki noodles let off a lot of steam.
Feel free to add any sauce or seasoning you’d like to your noodles–they pair great with everything.