Yam noodles, or shirataki noodles, are made from konjac yam flour and are virtually calorie and carbohydrate-free. They are tasteless and adaptable to many recipes, and can be used in both Asian and Italian-style dishes. To remove moisture, they can be drained and rinsed, blanched, or heated in a dry skillet.
Yam noodles, also known as shirataki noodles, are a type of pasta that is made with konjac yam flour. This flour is mostly non-digestible fiber, making these noodles virtually calorie and carbohydrate free. They come in several forms and are usually packed in pickles. Cooks should drain this brine and rinse noodles thoroughly before adding potato noodles to recipes. The noodles themselves are tasteless, making them quite adaptable to all sorts of recipes. Some versions contain tofu, which slightly increases the amount of calories and carbohydrates, but also adds protein and gives the noodles flexibility and a softer texture.
While yam noodles are traditionally used in Japanese cooking, many people in other countries use them to help solve dietary concerns such as needing to eliminate gluten or reduce calories or carbohydrates in the diet. Because shirataki noodles are essentially flavorless, they can be used with a variety of recipes, as there is generally no flavor contrast between the noodles and the sauce or other ingredients used. While many people find that noodles typically work best when integrated into Asian recipes or recipes that use Asian-style sauces and seasonings, noodles can be used in other types of noodle dishes. For example, you may find yam noodles that have been prepared as typical Italian-style pastas, such as fettuccine.
Cooking potato noodles is usually not a complicated process. The noodles are already pliable, so you can simply rinse them and then add them directly to a recipe or cover them in some type of sauce or stir-fry. Some cooks like to blanch them briefly before serving, as this thoroughly heats the noodles and can provide a better texture.
One difficulty with using noodles in cooking is removing as much moisture from the noodles as possible. If the moisture is not removed, it can slowly seep out of the noodles and make any sauce used on the watery side. Many people find that a process of draining rinsed noodles in a colander and then repeatedly rolling them in dry paper towels can help remove this moisture. Another option is to place the noodles in a dry, nonstick skillet or wok that has been heated on a stovetop. The noodles should be tossed around to help the moisture evaporate. Heat, however, can change the texture of the noodles and make them chewy, so this process of heating the noodles shouldn’t be done for more than a minute.
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