Shirataki noodles are all the rage not only with people who are on the hCG diet, but with people who are interesting in maintaining their weight and living a more healthy lifestyle. They are soy-free, wheat-free and gluten-free, so they are becoming popular in the special diet and allergy community. Shirataki noodles are made from soluble fiber of a root of a plan called the Konnyako Imo.
Recently, I bought a box of the Angel Hair Miracle Noodles. They come two servings to a bag in a liquid-filled plastic baggie. First you need to strain the noodles to drain off the liquid. I noticed a mild smell, that I can only describe as slightly fishy. The smell comes from the fermentation process of the root of the plant, but it goes completely away when you boil the noodles.
What you need to do is place the noodles in a strainer to drain off the liquid, rinse with cool water, and then place the noodles in a pot of boiling water for one minute. Strain the noodles again and then dry them off. To dry the noodles, I wrapped them in about 3 paper towels and squeezed. Now I was ready to add the noodles to my recipe, which was a stirfry. After adding my meat and veggies to the pan, I tossed in the noodles, added my seasonings and soy sauce and a little water. I ended up cooking the noodles for about 3 additional minutes.
What I found was that the noodles absorbed whatever flavors I added to the pan, in this case, garlic, ginger, and soy sauce. The texture reminded me of Asian rice noodles, but with a little more spring. Not tough or rubbery at all. I throughly enjoyed the meal I made and I found I was able to feel satisfied for a longer period of time after eating the meal with the noodles. I can’t wait to experiment with more recipes. Here are several great Miracle Noodles Recipes.
One note: It also might be a good idea to chop up the noodles a little before cooking. They tend to stick together a little and if they are in smaller pieces they’ll be easier to eat.