May 01, 2009
Other Names:Konnyaku Noodles, 白泷面条 (Chinese), 白滝麺 (Japanese), Shirataki شعرية (Arabic), Shirataki Nudeln (German), Shirataki Лапша... All Translations
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Wikipedia
are very low carbohydrate, low calorie, thin, translucent, gelatinous traditional Japanese noodles made from the konjac plant. The word "shirataki" means "white waterfall", describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they have little flavor of their own. Shirataki noodles can be found both in dry and soft "wet" forms in Asian markets and some supermarkets. When wet, they are purchased pre-packaged in liquid. They normally have a shelf life of up to one year. Some brands may require rinsing or par-boiling as the water they are packaged in has an odor that may be unpleasant to those not accustomed to it. There are two types of shirataki noodles sold in the United States. Traditional shirataki noodles have zero net carbohydrates, zero calories, no gluten, and are useful for those on low-carbohydrate diets. Tofu-based shirataki-style noodles are becoming increasingly popular in U.S. supermarkets and health food stores. They have a much shorter shelf life and require refrigeration even before opening. Tofu-based noodles contain a minimal amount of carbohydrates.
[edit] About Shirataki Noodles
Shirataki noodles comes from the root of the plant Amorphophallus Konjac also called Konnyaku potato. They come packed in a liquid which you can rinse off before cooking.
Shirataki noodles do not have a real taste on their own. Traditional shirataki noodles have zero calories, zero carbohydrate and zero gluten. The Tofu-based shirataki noodles however have a small amount of carbohydrates.
Shirataki noodles are great for low-carbohydrate diets and a diet of shirataki noodles can help you lose weight.
Recipes With Shirataki Noodles
Sukiyaki
Bamboo Shoots, Bean Sprouts, Beef Tenderloin, Celery, Curd
Bamboo Shoots, Bean Sprouts, Beef Tenderloin, Celery, Curd
