The general public seems to always be on the hunt for noodle variations. From whole-wheat pasta to rice vermicelli to zoodles, noodles run the gamut. There’s something universally appealing about the noodle shape, and it’s not going away. I am not a noodle connoisseur but I have eaten my fair share of noodles. I love Italian, devour Japanese noodle bowls and have been known to eat carrots in noodle form! Imagine my surprise when I found out about a noodle virtually without calories or carbohydrates. Impossible! I had to explore.
Shirataki noodles are derived from the konjac yam. Glucomannan starch is extracted from the konjac yam to make these slippery noodles. According to the Serious Eats website, this starch is fiber that the body cannot digest. Since the body can’t digest it, there are essentially no carbs or calories. It’s kind of crazy, right?
You’ll find shirataki noodles in the refrigerated section near the tofu or, like I did, at your local Asian market. Shirataki noodles come packaged in water and need to be rinsed well before eating. Warning: the liquid in which they are stored smells a little fishy. While opening the packaging isn’t pleasant, I assure you the noodles don’t taste fishy at all. Like tofu, they seem to take on the taste of whatever they’re near or whatever they’re cooked with.
While I wouldn’t recommend substituting shirataki noodles in Italian meals, I do think they’re top-notch for Asian dishes. Try them in your favorite recipe or follow mine.