Shirataki Noodles
January 8th, 2010 | 
Author: Shirataki (shee-rah-TAH-kee) noodles are thin, low carb, hard to chew, and lucent customary 
Japanese noodles. They are also occasionally called konnyaku noodles. Shirataki noodles are thinner than wheat noodles, do not break as easily, and have a different texture.
They are mostly composed of a dietetic fiber called glucomannan and include very few calories and carbohydrates (sometimes even zero). They do not have much flavor by themselves, but take up flavors well from other ingredients you can mingle them with. Shirataki noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China.
Shirataki noodles are packaged “wet”, that is, you buy them pre-packaged in liquid, and they are ready-to-eat out of the package. You can get them ready by boiling them briefly or running them under hot water, then combining them with other dishes, or adding things like tofu, garlic, spinach, or soy sauce to enhance the flavor.
You’ve never eaten shirataki noodles before, try a small amount initially to ensure you won’t experience any stomach or intestinal distress. Shirataki noodles are different from common types of foods in a western diet, and sudden changes in diet patterns or sensitivity to ingredients in the noodles can in some cases trigger sickness and an upset stomach.
The glucmaonnan, the dietary fiber that shirataki noodles are composed of, and its various benefits to your health.
Many Asian food stores and natural food stores also carry shirataki noodles. A growing number of local grocery stores now carry them, often near the refrigerated bagged salad greens or tofu. Select locations of the following retailers carry shirataki noodles.
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