Shirataki noodles

Shirataki noodles

Shirataki noodles (top) and other ingredients in a donabe
Alternative names
Type	Japanese noodles
Course
Place of origin	Japan
Region or state
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature
Main ingredients	Noodles (konjac yam)
Ingredients generally used
Variations
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Shirataki noodles are thin, translucent, gelatinous noodles that originate from Japan. They are made from the konjac yam, also known as devil's tongue yam or elephant yam. The term "shirataki" translates to "white waterfall," a reference to the noodles' appearance. Shirataki noodles are largely composed of water and glucomannan, a water-soluble dietary fiber. They are characterized by their extremely low digestible carbohydrates and calories, making them a popular choice for individuals following a ketogenic diet or seeking low-carb alternatives to traditional pasta.

Characteristics

Shirataki noodles have a unique texture and appearance due to their composition. They are thin, translucent, and slightly gelatinous in texture, with a neutral taste profile. Because they are mostly water and fiber, they have little flavor of their own, allowing them to absorb the flavors of sauces and seasonings in dishes.

Types

Shirataki noodles come in two main forms:

• Dry Shirataki Noodles: These noodles are dehydrated and packaged without liquid. They have a longer shelf life and are convenient for storage. Dry shirataki noodles may require rinsing or parboiling before use to remove any residual odor.

• Wet Shirataki Noodles: Packaged in liquid to maintain moisture, wet shirataki noodles are ready to use straight from the package. Some brands may have a slightly stronger odor due to the packaging liquid, which can be alleviated by rinsing or parboiling.

Culinary Uses

Shirataki noodles are incredibly versatile and can be used in a variety of dishes. Some popular culinary uses include:

• Stir-Fries: Shirataki noodles can be stir-fried with vegetables, protein, and flavorful sauces for a quick and satisfying meal.

• Soups and Broths: Add shirataki noodles to soups and broths for a low-carb alternative to traditional pasta or rice noodles.

• Salads: Cold shirataki noodles can be tossed with fresh vegetables and dressings to create refreshing salads.

• Pasta Dishes: Substitute shirataki noodles for traditional pasta in dishes like spaghetti carbonara, pad Thai, or fettuccine alfredo for a keto-friendly option.

Keto-Friendly Shirataki Noodle Recipes

Here are a few keto-friendly recipes featuring shirataki noodles:

Keto Pad Thai

• A flavorful stir-fry dish featuring shirataki noodles, shrimp, tofu, bean sprouts, and peanuts, tossed in a tangy sauce made from tamari, lime juice, and fish sauce.

Low-Carb Shirataki Noodle Soup

• A comforting soup made with shirataki noodles, chicken or vegetable broth, sliced mushrooms, bok choy, and green onions, seasoned with ginger, garlic, and chili flakes.

Keto Alfredo Shirataki Noodles

• Creamy alfredo sauce served over cooked shirataki noodles, garnished with grated Parmesan cheese and fresh parsley, for a decadent and satisfying pasta dish.

Other Names

Shirataki noodles are known by various names, including:

• Ito Konnyaku: A Japanese term meaning "thread konjac," referring to the thin, thread-like appearance of the noodles.
• Yam Noodles: A generic term used to describe noodles made from the konjac yam.
• Devil's Tongue Noodles: Another English name for shirataki noodles, derived from the name of the konjac yam.

Shirataki_noodles

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  Shiratakinoodles

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  Devil's tongue at the NBG (18116)