25+ Shirataki Noodle Recipes (2024)

FAQs

Is it okay to eat shirataki noodles everyday? ›

There are other reasons you might not want to eat shirataki noodles daily: Drops in blood sugar: Because glucomannan fiber lowers blood sugar, people who take insulin or other diabetes medications may develop severely low blood sugar (hypoglycemia).

Once you've finished boiling the shirataki noodles, there is one more step you can take to keep them from getting rubbery. Drain the water from the noodles, then add them into a skillet or pan on their own — no added oils needed. Allow the noodles to fry in the pan on the stovetop for about five to seven minutes.

Nutrition. Because shirataki noodles are just fiber and water, they do not contain any vitamins or minerals. An 8-ounce serving (224 grams) contains: Calories: 20.

If you don't cook them properly, they can have a rubbery or slightly crisp texture. That's why I tested extensively (6 times!) to find the best method, below. Made correctly, they have a texture very similar to al dente pasta (and you can try this method with shirataki rice too). Try it out and see!

For some, the glucomannan in shirataki noodles may cause mild digestive issues, such as loose stools, bloating, and flatulence ( 28 ). More serious side effects have also been reported, especially when shirataki noodles are consumed in large amounts.

With the presence of the glucomannan fibers in the noodles, the digestion of food slows down and controls the release of glucose. This control can prevent possible spikes in blood glucose levels. Glucomannan fibers in Shirataki noodles are also water-soluble. This makes them essential in stabilizing blood sugar.

Parboil it. After rinsing, boil the yam noodles for two to three minutes, making sure to drain away any of the water you cooked the noodles in. This should finally rid your shirataki noodles of that fishy odor.

If you're serving the noodles warm, they simply need to be simmered long enough to take on the flavors of whatever cooking liquid that you're using. Unlike starchy noodles, which can get mealy when cooked for too long, shirataki do not lose their texture so can handle a long simmer.

Both are made from the konjac potato, the only difference between them being the shape: konjac comes in a rectangular block and shirataki are shaped like noodles. Because of their lack of taste and smell and their jelly-like consistency, konjac and shirataki have never been popular anywhere but Japan.

These noodles, which are typically long and thin with a translucent white or brown color, have long been a feature of Japanese cuisine. More recently, shirataki noodles have become a popular replacement for other types of noodle such as spaghetti.

What is the healthiest noodle? ›

Rice noodles are often considered one of the healthiest options available. They are naturally gluten-free, low in fat, and easy to digest. P'Nut Asian Kitchen incorporates rice noodles into many of their dishes, including the popular Pad Thai and Wonton Noodle Soup.

Follow these simple steps to enjoy the perfect swap for pastas and noodle dishes: Drain water from package and rinse well under running hot water. Microwave for 1 minute or parboil for 2-3 minutes and pat dry well. Place on a hot pan without any grease or liquids.

Konjac contains short-chain carbohydrates called FODMAPs. Although fermentable carbohydrate in konjac has health benefits, some people may be unable to digest it. These carbohydrates are fermented in the intestines and cause gastrointestinal problems such as gas, stomachache, and cramps.

Yes, it does smell fishy even though it does not contain any fish. The fishy odour is due to the Calcium hydroxide as a coagulant agent in the manufacturing process.

Adding spices, herbs, garlic, ginger and other ingredients will infuse them with fantastic flavour and make them taste truly delicious! Try in my Easy Paleo Pad Thai, Vegetable Laksa with Shirataki Noodles or Prawn & Noodle Stir-Fry!

The Bottom Line

While it may sound too good to be true, it is possible to eat noodles that are low in calories, low in carbs and gluten-free.

Common ones include bloating, diarrhea, gas, upset stomach, and burping (Wharton, 2019). It's rare, but there have been occasional reports of more severe reactions. For example, supplements can expand inside your digestive tract and cause a blockage.

Shirataki are translucent, gelatinous Japanese noodles that are made from the starchy tuber of the konjac plant (also known as konjac yam or elephant yam). Konjac is processed and refined into a flour called glucomannan flour.

Rice noodles and wheat noodles are both high in carbs and calories, while shirataki noodles contain virtually none of either. The noodles are made of 97% water and 3% glucomannan fiber. Because glucomannan is a type of soluble fiber, it can absorb water to form a gel, hence how these noodles are made!