Shirataki Noodles

Shirataki Noodles are a unique, low-calorie pasta alternative made from the konjac plant. They are available throughout the year and are known for their minimal flavor, which makes them versatile in absorbing the tastes of accompanying sauces and seasonings. Shirataki noodles are a staple in Japanese cuisine, particularly in dishes like sukiyaki and oden. Their gelatinous texture is quite distinct from traditional pasta, making them a popular choice for those on low-carbohydrate, ketogenic, or gluten-free diets.

Shirataki Noodles Synonyms

Konjac noodles
miracle noodles
glucomannan noodles
zero-calorie noodles

Shirataki Noodles Substitutes

Different Forms/Types of Shirataki Noodles

Dry

A less common form, dry shirataki noodles can be found in some specialty stores. They require rehydration before use.

Tofu-based

These are shirataki noodles that have tofu added to them, giving them a slightly different texture and a boost in protein.

Traditional

Shirataki noodles come in a wet form, packaged in liquid. They are often found in the refrigerated section of health food stores or Asian markets.

How to Choose Shirataki Noodles

When choosing shirataki noodles, look for packages that have little to no odor and a clear, slightly milky liquid. The noodles themselves should be translucent and gelatinous. Avoid packages where the liquid is cloudy or the noodles have a strong, unpleasant smell, as this could indicate spoilage.

Cooking/Prep Tips for Shirataki Noodles

Shirataki noodles, made from the konjac plant, are a unique ingredient favored for their low-calorie and low-carbohydrate properties. They have a gelatinous texture and are mostly composed of water and glucomannan fiber. Before cooking, it's essential to rinse the noodles thoroughly under cold water to remove the liquid they're packaged in, which can have an unpleasant odor. After rinsing, boiling the noodles for a few minutes can help reduce their natural rubbery texture, and then dry-roasting them in a non-stick pan without oil can give them a more pasta-like consistency. This process also helps the noodles absorb flavors more effectively.

Shelf Life of Shirataki Noodles

Shirataki noodles should be stored in their original packaging until ready to use. Once opened, they can be stored in water in a sealed container in the refrigerator for up to one week. Change the water daily to maintain freshness. Dry shirataki noodles should be stored in a cool, dry place and rehydrated according to package instructions before use.

Recommended Brands for Shirataki Noodles

tofu-based shirataki: House Foods

traditional shirataki: Miracle Noodle

Cooking Techniques for Shirataki Noodles

Boiling: Boiling is a simple and common method to prepare shirataki noodles. After rinsing, boil them for 2-3 minutes to heat them thoroughly. This also helps in reducing their chewiness.

Sautéing: Once the noodles have been boiled and dry-roasted, they can be sautéed with other ingredients. Since they don't have much flavor on their own, sautéing with aromatic ingredients like garlic, ginger, or onions, as well as sauces, can impart more taste to the dish.

Dry-Roasting: After boiling and draining, place the noodles in a heated non-stick pan without any oil or liquid. Dry-roast them, stirring occasionally, until they dry out and start to squeak. This improves their texture and readiness to absorb sauces and seasonings.

Popular Shirataki Noodles Recipes

Shirataki Noodle Stir-Fry
Shirataki Noodle Alfredo
Spicy Shirataki Noodle Salad

Shirataki Noodles Nutritional Information (100g)

fat: <0.5 g
fiber: 3 g
sugar: 0 g
protein: <0.5 g
calories: 10 kcal
carbohydrates: 3 g

Flavor Combinations

Shirataki noodles pair well with bold flavors, as they tend to take on the taste of the ingredients they're cooked with. They work well with soy sauce, sesame oil, and rice vinegar in Asian-inspired dishes. For a more Western approach, they can be combined with creamy sauces, cheese, and herbs like parsley and basil. Vegetables like bell peppers, mushrooms, and spinach also complement the noodles, as do proteins such as tofu, shrimp, and chicken.

Allergen Information

Shirataki noodles are not a common allergen, but as they are made from the konjac plant, individuals with sensitivities to this root should avoid them. Additionally, they should be consumed in moderation as their high fiber content can cause digestive discomfort in some people.