Okay, so who has tried these noodles? I bought my first package about 2 years ago. I saw them in the grocery store and thought they looked interesting. However, once I got home and took a closer look, I thought they looked more scary than interesting. They sat in my refrigerator for a month or so. Once I got brave enough to try them, I opened the package and noticed a strange smell.  I rinsed them out and added tomato sauce. They still tasted weird. I have since found out that they taste best if you rinse them, then boil them for a few minutes, then drain and add the sauce of your choice.  Not bad!

I actually kind of like them. However, word of warning… if you are cooking for your boyfriend for the first time, I am not suggesting you make him shirataki noodles. You might not hear from him again. However, for those citygirls who crave pasta, shirataki noodles are a  decent substitute.  

What are shirataki noodles?
They are thin, chewy, low carb Japanese noodles. Shirataki comes from the root of a plant  and is grown in various parts of Asia. They are given many names in different places, including Konnyaku potato (or just konnyaku), konjac, konjaku, etc. The fiber is also known as glucomannan.

What are the benefits of shirataki noodles?
There is some evidence that glucomannan, when tested as a powdered supplement, can play a role in blood sugar control, as well as produce improvements in cholesterol control and weight loss (see this report). It also contributes to fiber intake, and can be a substitute for starchy noodles.

What is the nutritional content?
Here is the good news - you can eat the whole 8 oz package for only 40 calories, 1 gm fat, 30 mg sodium, 6 grams carbs and 4 grams of fiber. For those of you who carb counting, you can subtract the fiber, so it really only has 2 grams of carbs. What a difference compared to pasta or other grains!

Where are they found?
Shirataki noodles are found in Asian markets, health food stores and many grocery stores. In NYC, I found them in most health food stores, Gristedes but not Food Emporian. They are found in the refrigerated section of the store and come “wet” in packages of liquid.

How do you prepare them?
They need to be rinsed under hot water. I have found them to taste best if you boil them for a few minutes as this helps to get rid of the “odor”.

How do you incorporate them into meals?
They be used in place of pasta. You can add them to salads or soups as well. They really do not have much of a taste, so be sure to add to them to something that has a taste!

Basic recipes:

While my name is Martha, I am no Martha Stewart. No slaving in the kitchen for me (although something tells me Martha Stewart does not slave in the kitchen … bet she has plenty of helpers). Here are some of my simple recipes:

1. Asian style: Saute ~ 3 oz chicken, tofu, lean meat, shrimp, etc. in Pam in a nonstick skillet. Cook and remove. Add in sliced baby carrots and other veggies (I like pea pods or broccoli). You might want to steam them slightly first. Add ~ 3 T. juice from a can of mandarin oranges, a splash of rice wine vinegar, a splash of mirin (sweetened rice vinegar), sprinkle of powdered ginger or better yet grated fresh ginger, a splash of soy sauce - or you can just use Paul Newman’s low fat sesame soy vinigarette dressing. Cook the veggies until tender (a few minutes). Add back in the protein. Add in the noodles (which you already rinsed and boiled for a minute or two).

2. Basic Tomato Sauce. Sautee onions, mushrooms, garlic and add your favorite tomato sauce from a jar. Add the noodles and a little parmesan cheese. You can also add lean ground beef or turkey breast to the tomato sauce.

More Recipes  

Check out:

 Recipes from Jimmy’s Moores Low Carb Blog: (Use your discretion as nutritional content is not given for these recipes) 

 Low Carb Pasta with Chicken and Roasted Red Pepper Sauce 

Hungry Girl Shirataki recipes

 Enjoy and please post your favorite Shirataki recipes!!

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