25+ Shirataki Noodle Recipes (2024)

FAQs

Is it okay to eat shirataki noodles everyday? ›

Eating shirataki noodles every day is generally not considered dangerous for most people, especially when consumed as part of a balanced diet. However, there are a few things to keep in mind: Digestive Sensitivity: Some individuals may experience gastrointestinal discomfort when consuming.

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.

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. Better yet, these aren't some gimmicky health food trend but are part of a rich Japanese tradition.

It's impossible to overcook shirataki, so this method works well for non-oil-based sauces. I like to cook shirataki in udon-soup until it absorbs all the soy/mirin flavors.

Shirataki noodles are generally well-tolerated. However, a 2014 study notes that glucomannan supplementation can cause side effects, such as bloating, trapped gas, or diarrhea. It is possible that eating large amounts of shirataki noodles may cause similar side effects, though no research exists on how common this is.

How long do shirataki noodles last? Be sure to look at the "use by" date printed on the package, but the noodles should last up to 6 months in the refrigerator. Once cooked, the noodles should be used within 3-4 days.

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.

They are part of traditional Japanese cuisine, but they are also valuable to people with allergies or intolerances to wheat, gluten or eggs, or, for their low caloric value, to people restricting their energy intake by dieting.

Vermicelli noodles, also known as rice vermicelli or rice sticks, are generally considered a healthier noodle option compared to many other types of noodles. Vermicelli noodles are typically made from rice flour, making them naturally gluten-free.

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.

What are the cons of konjac noodles? ›

Excessive intake of Konjac You'll know you have overdone the konjac if you suffer from bloat, diarrhoea, abdominal pain and nausea. Potential choking hazard Konjac has a firm structure that doesn't break down in your mouth like gelatin products. It could be potentially dangerous when eaten in certain forms.

The key is to prepare them the following way (specific details provided below): Remove the noodles from the package, place in a colander and rinse under cold water. Boil and drain noodles. Place the drained noodles BACK INTO THE POT, with the heat on medium, and dry-fry them until you remove the excess moisture.

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.

Roast the noodles until they are dried. Stir them and listen for a squeaking noise. Take them away from heat when they make this noise or are cooked to your preference. Dry roasting will help remove any rubbery texture the Shirataki noodles might have.

But there is a way to remove the smell. Konnyaku is 97% water. In the packaging, water surrounds the noodles. Drain the water and sprinkle 1 tsp salt over and rub the noodle with your hands, then leave it for about 5 minutes.

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.

However, if you wish to lose weight or stick to a low-calorie diet, shirataki noodles and spaghetti squash noodles would be better suited for you. You may want to choose whole grain noodles over rice noodles if you have digestive issues like constipation and irritable bowel syndrome.

Cold Pasta Dishes: If you're making a cold pasta salad or a dish like cold sesame noodles, it's a good idea to rinse the noodles with cold water after boiling. Rinsing stops the cooking process, cools down the noodles, and removes excess starch, preventing them from sticking together.