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BrianB
Posted: Nov. 22 2006, 13:45 ET


Roland found this on the web and I decided to save it here for posterity.

Text reposted from http://www.konjacfoods.com/noodles/cook.htm in case it ever goes away....

Konjac Shirataki Noodles are a kind of instant foods that can be eaten both cold and hot. They can be had as cold salad, or by boiling or frying. Konjac Shirataki Noodles are tasteless, and easily absorb flavor, such as hot salsa or soup. Konjac Shirataki Noodles also called konjac angel hair pasta or konjac spaghetti pasta.

Eat Konjac Shirataki Noodles cold

Konjac Shirataki Noodles are a kind of instant foods that can be eaten just like instant pasta salad.

Konjac Shirataki Noodles are packaged with water, open the package, drain and wash the noodles, then add in any flavor of your choice such as garlic, pepper, shallots, parsley, olive oil or soy sauce.

You may add in any pasta sauce such as vegetable-based sauces, cream, cheese and oil-based sauces, fish-based sauces and meat-based sauces. The pasta sauce can be home made or brand names such as Prego can be used.

Eat Konjac Shirataki Noodles hot

Konjac Shirataki Noodles can also be cooked hot, you can add Konjac Shirataki Noodles into soup, you can boil Konjac Shirataki Noodles just like regular pasta, or you can fry the Konjac Shirataki Noodles. Unlike the regular pasta that melts when you cook for a longer time, the Konjac Shirataki Noodles are very heat stable, for example, you can boil the Konjac Shirataki Noodles 3 or 4 hour or even longer time. Yet it does not melt down.

The Konjac Shirataki Noodles can be eaten both cold and hot, Konjac Shirataki Noodles is tasteless, and hence it is better to eat with stronger flavor such as hot salsa. The Konjac Shirataki Noodles can absorb any flavor you add. The Konjac Shirataki Noodles can be added to almost any dish you like, It is without calories, and adds only fiber to your dish.

The Konjac Shirataki Noodles are translucent gelatinous noodles and have no discernable taste but absorb the dominant flavors of the soup or dish to which it added.

The Konjac noodles have pure fiber, zero calories, zero net carbohydrate, no fat, no sugar, no starch, no protein, only fiber and water.

Konjac Shirataki Noodles are a kind of wet noodles, which is made from Konjac fiber glucomannan and water. You can add Konjac Shirataki Noodles to your favorite soups, salads, or in any other dish where you would normally use pasta. The Konjac Shirataki Noodles are ready to eat as instant pasta.

The Konjac angel hair pasta and Konjac spaghetti also called Shirataki Noodles in Japan, which is the most popular Konjac Foods in Japan. Almost every family in Japan eats it as a healthy diet food.

Incredibly, they can be stored at room temperature for up to one year. Konjac knots are small, pretty bundles of Konjac angel hair pasta tied in a knot, used in braised dishes and hot pots. Open the package and drain the noodles in a sieve. With scissors, cut the noodles into shorter lengths. In a medium sized pot, bring 1 quart of water to a boil. Add salt and Shirataki Noodles . When water returns to boil, turn off heat and drain the noodles.

First stir fry some Shiitake mushrooms, eggplant and green onions then added an entire drained package of the Shirataki Noodles . Add some soy sauce. The noodles are a little chewy. They are a bit different in texture from other noodles, but a satisfactory substitute.

You can almost add anything you like as your flavor such as, garlic, onion, salt, soy sauce, or any pasta sauce.

Michelle
Posted: Nov. 22 2006, 14:18 ET


I prefer to fry my shiritaki noodles in a pan with spray as it takes some of the moisture out and makes them taste closer to real spaghetti (in my opinion anyway).

BrianB
Posted: Nov. 22 2006, 17:24 ET


Maybe I'll make "spaghetti" and meat sauce tonight.  I wonder if I have any ground veal or beef left in the freezer.  Just in case anybody is going to remind me that we're not allowed to have ground meats, I grind 'em myself so it's "legal".  :)

Michele
Posted: Dec. 30 2006, 18:13 ET


What is a serving and what does it count as ?  Anyone know where to get them in Edmonton ?

bernicem77
Posted: Dec. 31 2006, 00:02 ET


Quote (Michele @ Dec. 30 2006,18:13)
What is a serving and what does it count as ?  Anyone know where to get them in Edmonton ?

A serving is 4oz a day, and it is a garnish.
You can get them at thelowcarbgrocery.com

bernice

BrianB
Posted: Dec. 31 2006, 01:36 ET


What is a serving depends on which ones you're eating.  The whitish/clearish ones are 3 ounces = 1 garnish, and the "tofu" ones are 4 oz. = 1 garnish.

Caroline
Posted: Dec. 31 2006, 16:38 ET


Quote (Michele @ Dec. 30 2006,18:13)
What is a serving and what does it count as ?  Anyone know where to get them in Edmonton ?

You can get them at T&T at WEM.  They are disgusting to me though!!  I bought two packages and when I opened the first one the smell of the fish water that they are packed in made me sick!  I cooked them anyway, but ended up throwing out the whole dish.  I couldn't imagine eating them..  Needless to say the other package got chucked too.

dainty
Posted: Dec. 31 2006, 19:26 ET


caroline, i didn't like the smell either, but did you run them under cold water so that the smell goes away?

i love the noodles so much, i just want to spread the noodle joy ha ha!

BrianB
Posted: Dec. 31 2006, 19:51 ET


You absolutely have to rinse them thoroughly to "freshen" them.  I thought the first package I bought was bad (going by the smell) but fortunately I'd read that was normal and knew to rinse them.

I put mine in a collander and rinse them thoroughly with hot tap water.  That does the trick.

Caroline
Posted: Dec. 31 2006, 23:43 ET


I did rinse them, but just couldn't get over the initial smell...  Maybe one day I'll try them again!

yworker
Posted: Apr. 12 2007, 17:41 ET


I have just discovered these noodles..wow...they sell them at a little Korean grocer/restaurant here in Belleville. I have been doing a stirfry with them...but just one question...if they are 0 everything, why only 3 oz? They only sell the white yam ones. Just wondering???? :blush2:

BrianB
Posted: Apr. 12 2007, 18:20 ET


Probably just to keep you in control of your portions.  The white ones are 100% dietary fiber if I recall, but are allowed less than the tofu (tan) ones which is silly.  I may need to make stir-fry tonight...

Ann
Posted: Apr. 12 2007, 21:24 ET


I've tried a couple different things with the shirataki noddle. First, I made a soup (mr. noodle style) and then a chow mein. Very good! I wish I would have discovered these sooner, but they didn't sound very appealing.

Katy
Posted: Apr. 14 2007, 00:53 ET


The Shiritaki I found is made of : Yam flour,hydrated lime,water & seaweed - is that the same as the ones you guys are raving about? I can't tell who makes it because it's all in Japanese other than *Shiritaki*

I SO want to make a good noodle dish!

Ok... so I am editing this because I went to the website Brian left a link to and those are totally different than the ones I bought. I can't get the Konjac Noodles here :(

But I have Paypal if there's anyone in the US who could send me some!! :)


Niki
Posted: Apr. 14 2007, 12:37 ET


those are my fave, made by House Foods America, is it the one you tried?
They were available from http://www.thelowcarbgrocery.com in Toronto, you can check if they will get them again.


Check the website, they even  have some recipes.
http://www.house-foods.com/tofu_shirataki_fettuccine.html

where to buy?

Natasa
Posted: Apr. 17 2007, 18:58 ET


Just had these for the first time and must say they are gift from the sky for us. Didn't smell at all and did not find them to mushy. Did them with veggies and shrimps and I have a new love: Shirataki Noodles. :)

It is hard for me to believe they are garnish.

:bounce:  :bounce:

Tera
Posted: Apr. 28 2008, 23:59 ET


I love these!!

Hate the 'smell' though, and found that if I boil them for 5mins and strain - then use in the fry pan/soups/cold on salads........their fine.

I'd try boiling them right out of the package first and then cooking with them - it helped me and they lose their 'fishy' smell.

Cheers!

Buelah
Posted: Jun. 4 2008, 13:37 ET


Is there a difference between yam shiritaki vs tofu shiritaki?  I had some the other day and I thought they were fantastic.