Shirataki Noodles or Rubber Bands???
If you think that Shirataki Noodles taste like rubber bands, you're probably right. And you are probably over-cooking them.
Don't feel like eating a bowl of rubber bands? I can't say I blame you. But if you follow my suggestions, Shirataki Noodles will taste less rubbery and chewy and you may be able to replace pasta with this healthy alternative.
Keep in mind that Shirataki Noodles don't really need to be cooked like regular pasta. Never, EVER overcook the Shirataki Noodles! They are easily warmed and "cooked" with hot water.
They must always be rinsed before using. They smell bad when they come out of the water they are packed in, so RINSE them! Rinse the Shirataki Noodles well! I use a colander. I run warm to hot water over them for at least 2 to 3 minutes.
Shirataki Noodles are chewy in comparison to pasta (they are made from the konjac plant) so any length of cooking makes them even more chewy. I always throw them in at the last minute to whatever I'm making.
Shirataki Noodles are sold in thin (angel-hair) and thick (regular pasta) widths. They are translucent, white, or brownish in color. Each type has a slightly different texture and you may want to experiment to find which noodle is most appealing to your taste-buds.
Shirataki Noodles are naturally rubbery in comparison to regular pasta. The consistency and texture are different than pasta. People rave about them because they're almost 0g carbs, not because they'll ever replace regular pasta.
You won't notice as much chewiness in a recipe if you don't cook the Shirataki Noodles for long. The package directions and many recipes instruct you to par-boil the noodles.......just don't do it or do it quickly.
And if you add fresh ingredients to Shirataki Noodles, you will taste those.....not the noodles. The non-tofu version of Shirataki are going to be more rubbery in texture. If you just add the konjac based Shirataki to chicken broth for a soup, you may be disappointed. You should also add chunks of chicken and lots of wonderful veggies. Make your soup and add the Shirataki at the last minute.
Some say that Shirataki Noodles aren't very good unless used in an Asian dish. NOT true! I have added them to a meat sauce, as a bed for veggies, in Mac and Cheese. The rule of thumb for these dishes is to add the Shirataki at the last possible moment to your dish. And of course DO NOT PAR-BOIL OR COOK THE NOODLES AS LONG AS YOU WOULD COOK REGULAR PASTA!!
Another good use for the Shirataki Noodles is in a casserole. Baking the noodles cuts down on the chewiness factor. Baked spaghetti, baked lasagna, tuna casserole. You can make any kind of casserole with Shirataki Noodles.
the noodles typically come in long lengths. Much longer than a typical pasta. It can really help to cut the Shirataki Noodles into small pieces when using in dishes that aren't baked. They don't twirl around your fork well like the traditional noodles. After heating them with warm water, just use scissors to cut them into 2 to 3 inch lengths. Much better!!
Shirataki is typically made from the konjac plant, and is traditionally used as a side ingredient for Japanese dishes. But don't be afraid to use them in many other ways. Just follow my suggestions and you and your family will likely love the Shirataki Noodles just like my family does.
Here are the rules again........
1. Do NOT ever, EVER par-boil or cook Shirataki Noodles for long.
2. Rinse Shirataki Noodles for at least 2 to 3 minutes with warm water before using. The noodles are packed in water, and it stinks!! Rinsing will take the smell away as well as heating them thru.
3. Add the Shirataki Noodles to your dish at the very last possible moment unless using them in a baked dish.
4. Cut the Shirataki Noodles into 2 to 3 inch lengths. They do not twirl around your fork like traditional noodles.
There you have it. My suggestions for cooking with Shirataki Noodles. Try
them and see if you too can switch out regular pasta for a noodle that is gluten-free, has zero net carbohydrates, and zero calories. If you must be on a low-carbohydrate diet, Shirataki Noodles may even allow you to enjoy "pasta" dishes again.
Beef & Shirataki Noodle Bake
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cans tomato soup
- 1 (4 ounce) can mushrooms
- 1/2 cup green peppers, chopped
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 (8 ounce) package Shirataki noodles
- 2 cups grated cheese
- Brown meat and onion; drain.
- Add soup and bring to a simmer.
- Stir in mushrooms, salt and pepper
- Drain and rinse Shirataki Noodles under warm water. Cut to 2 to 3 inch pieces
- Place a layer of noodles in an 8X10 casserole dish followed by a layer of meat then cheese
- Repeat this step until all ingredients are used
- Bake at 350 degrees until cheese is brown about 20-30 minutes.
45 minutes 15 minutes prep
I usually double this recipe. I have a large family.
Noodle Stroganoff w/ Shirataki Noodles
- 12 ounces Shirataki noodles, extra wide *
- 2 tablespoons butter or margarine
- 2 (8 ounce) packages sliced mushrooms
- 1 medium onion, chopped
- 1 clove minced garlic or 1/2 teaspoon instant minced garlic
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 pound ground beef
- 12 ounces beef gravy
- 8 ounces sour cream
- 1/8 teaspoon paprika
- Rinse and drain the Shirataki Noodles under warm water for at least 2 to 3 minutes
- Meanwhile, melt butter in large skillet
- Add mushrooms, onion, garlic, salt and pepper
- Cook over medium heat, stirring occasionally, until mushrooms are lightly browned
- Add ground beef and cook until no longer pink, stirring to break up meat
- Add gravy and heat to boiling
- Remove from heat; stir in sour cream
- Serve beef mixture over noodles; sprinkle with paprika.
* If you can't find the extra wide Shirataki Noodles, use the regular ones. Making sure to cut them in 2 to 3 inch pieces. And use 2 - 8 ounce packages of noodles.
20 minutes 5 minutes prep