Shirataki Noodles are a unique food that’s very filling yet low in calories.
They are easy to prepare and can be used in a variety of dishes. They’re especially tasty in Asian recipes.
Shirataki Noodles
I had never eaten this kind of noodles before, until one day I saw its introduction on the Internet and started to research it, and then I fell in love with this miracle ingredient.
A low-carb ingredient that proves cooking for weight loss is easy and yummy.
Shirataki Noodles are high in glucomannan, a type of fiber that has impressive health benefits. In fact, glucomannan has been shown to cause weight loss in numerous studies.
What Are Shirataki Noodles?
They are also called miracle noodles or konjac noodles.
They’re made from glucomannan, a type of fiber that comes from the root of the konjac plant.
Konjac grows in Japan, China and Southeast Asia. It contains very few digestible carbs — but most of its carbs come from glucomannan fiber.
“Shirataki” is Japanese for “white waterfall,” which describes the noodles’ translucent appearance. They’re made by mixing glucomannan flour with regular water and a little lime water, which helps the noodles hold their shape.
The mixture is boiled and then shaped into noodles or rice-like pieces.
Shirataki noodles contain a lot of water. In fact, they are about 97% water and 3% glucomannan fiber. They’re also very low in calories and contain no digestible carbs.
Benefits
Good for Lose Weight
Glucomannan promotes feelings of fullness that may cause a reduction in calorie intake and lead to weight loss.
Can Reduce Blood Sugar and Insulin Levels
Shirataki noodles can delay stomach emptying, which may help prevent blood sugar spikes after meals.
May Lower Cholesterol
Studies show that glucomannan may help lower “bad” LDL cholesterol and triglyceride levels.
May Relieve Constipation
Glucomannan may effectively treat constipation in children and adults due to its laxative effects and benefits for gut health.
Potential Side Effects
Shirataki noodles are safe to consume but may cause digestive issues for some. They may also reduce the absorption of certain medications.
How to Cook Them
Usually, they’re packaged in fishy-smelling liquid, which is actually plain water that has absorbed the odor of the konjac root.
Therefore, it’s important to rinse them very well for a few minutes under fresh, running water. This should remove most of the odor.
You should also heat the noodles in a pot for several minutes.
This step removes any excess water and allows the noodles to take on a more noodle-like texture. If too much water remains, they will be mushy.
Here is an easy shirataki noodle recipe: Shirataki Noodles with chicken and seasonal vegetables
Shirataki Noodles with Chicken and Seasonal Vegetables
Ingredients
- 1 colored pepper shredded
- 2 carrots sliced or shredded
- 1 small zucchini
- 1 small winter squash
- 1 small broccoli chopped
- 1 cup sweet peas
- 2 cloves garlic minced
- 1 tablespoon minced ginger
- 1/2 to 3/4 pound ground chicken
- 3 packs shirataki noodles 8 ounces each
Seasoning (adjusted according to personal taste)
- 2 tablespoons rice vinegar or sake
- 3 tablespoons soy sauce
- 1/2 teaspoon sesame oil
Instructions
- Add all the sauce to the bowl and mix thoroughly. To
- In a large wok, heat a little olive oil over medium heat, add the chicken and stir fry until cooked, then transfer it to a bowl. (Pork, beef, or tofu can also be used instead)
Dry the pot and place it on the fire again. Heat the olive oil on medium heat. Add carrots, broccoli, ginger, and garlic. Fry for about 3 or 4 minutes. Add the colored peppers and fry for another 2, 3 minutes. Add the small winter squash, zucchini, and sugar peas and continue to fry for 5 minutes, or until you think the vegetables are cooked enough.
Pour the chicken and sauce into the pot and simmer for 3 minutes.
Put the boiled shirataki noodles in a bowl or on a plate, cover the stir-fried chicken and vegetables on top, and enjoy.
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