Shirataki noodles (thread-konjac, devil’s tongue noodles)
What are Shirataki noodles?
Shirataki is a food that originated in Japan around A.D. 531. The name itself in Japanese means “white waterfall,” which comes from its appearance. It’s made of about 97% water, and the 3% is a special dietary fiber called Glucomannan (liquid konjac). It also contains trace amounts of protein, starch, and minerals like calcium. As such, it is a zero calorie food. They have little flavor on their own and look translucent.
Excellent to mix with vegetables and meat! Treat just like pasta without the carbs!
Benefits:
· Blood sugar control
· Controls cholesterol
· Facilitates weight loss
· High fiber
· Made of naturally water soluble fiber with no fat, sugar, or starch.
· Contain zero net carbohydrates and zero calories, no gluten -made of a healthy natural fiber called Glucomannan.
· Wheat & gluten free and usually
kosher · Easily absorbs the flavors of any soup, dish, or sauce.
· Comes in a variety of styles
· Have shown beneficial effects backed by medical studies for Type II Diabetes, Constipation, Obesity, and Cholesterol!
There are two types of shirataki noodles sold in the United States.
(1) Traditional shirataki noodles have zero net carbohydrates, no food energy, and no gluten, and they are useful for those on low-carbohydrate diets. Shirataki noodles can be found both in dry and soft "wet" forms in Asian markets and some supermarkets. When wet, they are purchased pre-packaged in liquid. They normally have a shelf life of up to one year. Some brands may require rinsing or par-boiling as the water they are packaged in has an odor that may be unpleasant to those not accustomed to it. (2) Tofu-based shirataki-style noodles are becoming increasingly popular in U.S. supermarkets and health food stores. They have a much shorter shelf life and require refrigeration even before opening. Tofu-based noodles contain a minimal amount of carbohydrate.
Ingredients:
· Purified water,
· konjac yam flour (glucomannan) – this is a plant in that grows in China and Japan, the root makes konjac flour
· calcium hydroxide – lime preserver
Where to buy:
Shirataki noodles are becoming more and more popular in the US and Canada. You can find them in the refrigerated section (usually near the tofu) of a health food store or an Asian supermarket.
How to eat:
Prepare according to package, which is basically to rinse a few times and put in pot for few minutes. Tofu noodles require boiling for 2 to 3 minutes. Then pair with meat and vegetables as you would pasta.
The noodles can be drained and dry roasted. This gets rid of the bitterness. It also makes the noodles have a more pasta like consistency. Dry roasting is done by placing noodles in a non-stick skillet on high for a minute or until you hear a slight squeaking noise when moving them around. After that they are ready to be added to soup stock or have a sauce added to them.
Shelf life
Although shirataki is almost found to be refrigerated in supermarkets, refrigeration is actually unnecessary while the shirataki is sealed in its package. It should be kept in a cool area away from sunlight to maximize its shelf life. When opened, the shirataki package should be sealed with the liquid or water, and then refrigerated. Without the liquid, it will dry quickly.
Regular shirataki products are usually marked with expiration dates of 180 days, while shirataki products that have added flavoring are marked at 90 days. However, if stored properly, the shirataki can usually last up to 6 months, and even up to a year in its original packaging. Once opened, you should look to finish it within a week.
Types
Shirataki is generally divided into three types: white, black, and brown. There are also varieties with tofu or flavoring mixed in.
Black shirataki (looks more brown than black) is made with a bit of sea vegetable powder mixed into the konjac powder, which gives it its black quality. Despite the addition of the sea vegetable powder, however, there is very little difference in actual taste.
The primary reason for doing this is to make it look more like konnyaku (a traditional Japanese food made of exactly the same ingredients, except in the form of a block, and traditionally containing the sea vegetable powder).
However, the other reason is because it slightly improves the texture of the shirataki. Think of it as an “al dente” version of shirataki, though the difference isn’t quite as noticeable. That said, the added texture also helps the shirataki hold sauces better, which factors into a more delicious meal!
Shirataki made from pure konjac flour is naturally white. This is the most common form of shirataki, and has the most neutral taste (basically tasteless).
The texture is very smooth. It’s also the original form of shirataki, and where the name comes from (which means white waterfall)
Brown shirataki (a lighter brown color than the black) is made using freshly ground Konjac tubers
As a result, part of the Konjac skin is mixed into the shirataki, which gives it a browner color and improved texture, similar to black shirataki. There is also a slight increase of the “shirataki smell” due to the Konjac skin, but there is otherwise no difference in taste. This is based on the original manufacturing process of konnyaku in Japan when it was first created.
