What are Shirataki Noodles?
Shirataki noodles are called as Miracle Noodles and are completely gluten-free, calorie free, vegan and paleo. They are translucent, gelatinous Japanese noodles, which are made from the konjac yam, are low in calories and carbohydrates. They can be substituted in a variety of recipes that call for noodles.
Shirataki noodles mimic the taste and texture of regular noodles. They have no taste of their own but have a slight fish-like smell. Before cooking, they should be rinsed off multiple times to reduce the smell. They can absorb the flavors, spices you cook with just like regular noodles. But, shirataki has slimier consistency and are soft compared to rice noodles. These noodles are commonly available cooked. Be ready to compromise over taste and smell.
Shirataki noodles come pre-packaged in liquid. The noodles are watery and has fishy odor, which comes from the plant they are made from. If you soy or tofu shiratataki noodles, they are mixed with tofu or other ingredients and can be used in place of regular noodles. Veggies stir fried in turmeric powder makes this dish a all natural delicacy loaded with fiber, anti oxidants.
Are Shirataki Noodles Healthy?
Shirataki noodles are high in fiber, have no calories, no carbohydrates and are gluten-free, calorie free, vegan, paleo and calorie-free. Sounds too good to be true, but they are as healthy as it sounds. That’s why they are called Miracle noodles.
How to cook Shirataki Noodles?
Common mistake many of them do when cooking shirataki noodles is using them directly. Never use these noodles directly. Rinse them thoroughly a few times. Washing them alone is not enough. For best results, follow below steps.
Step 1. After opening package, discard water.
Step 2: Rinse noodles under running water multiple times.
Step 3: Heat water and add noodles to hot water. Drain.
Step 4: Add little oil to a pan. Fry noodles till all water evaporates.
- 2-3 tsp - oil
- 1 red onion julienne cut
- ½ head purple cabbage
- 1 red bell pepper julienne cut
- ½ cup roasted spaghetti squash strands - optional
- 1 package cooked or dry shirataki noodles
- 1 tsp - cumin
- salt
- ¼ tsp - turmeric powder
- 1 tsp - chilli powder
- 1 tsp - coriander powder
- 1 bunch - parsley
- Cook shirataki carefully including all steps.
- If using dry noodles, skip step 1, do step3 first and step2 next.
- Step 1. After opening package, discard water.
- Step 2: Rinse noodles under running water multiple times.
- Step 3: Heat water and add noodles to hot water. Drain.
- Step 4: Add little oil to a pan. Fry noodles till all water evaporates.
- Keep noodles aside.
- In a pan, add oil and heat to medium.
- Add cumin. Fry till golden brown.
- Add turmeric powder. Stir.
- Add onion, cabbage, bell pepper. Increase heat to high.
- Add salt. Keep stirring. Cook for 3-4 minutes till vegetables are crunch yet cooked.
- Add chilli powder, coriander powder, spaghetti squash and parsley.
- Stir once and turn off stove immediately.
- Add cooked vegetables over shirataki noodles.
- Serve hot immediately.
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