Shirataki noodles are Asian noodles made from konjac plant root, high in fiber and low in carbs. They resemble rice noodles and are available in most Asian specialty stores. They can be used in a variety of dishes and have health benefits, but may cause bloating.
Shirataki noodles are a type of Asian noodle made from the root of the konjac plant. The noodles are very high in fiber, but are low in carbohydrates, making them very popular with some dieters. Like other high-fiber foods, shirataki noodles may have other health benefits as well, including a reduced risk of heart disease and some cancers. Shirataki noodles are available in most Asian specialty stores, as well as major grocery stores in areas with large Asian populations.
The name shirataki means white waterfall in Japanese, a reference to how the noodles look when removed from their packaging. They are usually wet packed in plastic, which means they are ready for immediate use and can be stored for up to a year at room temperature. Once opened, the noodles should be drained and rinsed before using. Texturally, the noodles are a bit chewy and springy, and the noodles don’t have a strong flavor. In appearance, shirataki noodles resemble rice noodles, with a white and somewhat translucent color.
The konjac plant is known by a variety of other names, including Amorphophallus konjac, konjaku, konnyaku, and elephant yam. The plant isn’t actually related to any member of the yam family, so the belief that shirataki noodles are made from yam flour is incorrect. The plants can reach 76 cm in height and have dark green leaves with white spots. When konjac flowers, it produces large purple to brown flowers. Konjac is grown from Indonesia to Japan for its edible tubers.
Shirataki noodles can be used in a variety of dishes. They’re delicious in Asian stir-fries, as they’ll take on the flavor of the sauce and seasonings used. Many dieters have also successfully used noodles in Western-style dishes, including pasta salads and pasta dinners. The somewhat bland shirataki noodle reflects taste very well, and the only real limitation to its use is the imagination of the cook.
Diners should be aware that shirataki noodles tend to expand in the stomach as digestive enzymes act on glucomannan, the main ingredient extracted from konjac root. If you’re trying shirataki noodles for the first time, we recommend trying a small portion first, to avoid feelings of bloating and discomfort. If the texture of shirataki noodles isn’t to your liking, you might want to try tofu shirataki noodles, which are blended to create a more familiar noodle texture.
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