When I serve a dish prepared with Shirataki Noodles, I often have to explain just what the heck they are. Where do they come from? And why am I substituting regular noodles?

For those of you that are unfamiliar with Shirataki Noodles, here is a bit of background.

Shirataki Noodles are made from a type of flour called Konjac. Konjac flour is made from Konjac plant roots that are found in China and Japan. Shirataki Noodles are popular with health-food afficionados. And dieters. They are often called miracle noodles or wonder noodles.

Here's why.

One of the primary components of Shirataki Noodles is Glucomannan (fiber). As we all know now, fiber is a big deal for our health. As Americans we don't get enough fiber in our regular diets of fast foods as we run around in our daily lives. Fiber helps lower our cholesterol levels and also helps improve overall weight reduction.

Shirataki Noodles also contain calcium and rank very low on the glycemic index. Plus, because they are sugar-free, they are perfect for people with diabetes.

So, Shirataki Noodles have NO fat, NO net carbs, NO calories, NO sugar, NO protein, and NO gluten. Now that is a noodle worth adding into your diet.

Shirataki Noodles are typically thin, chewy, and kinda see-through or translucent. Super-low in carbohydrates. They don't really have much flavor (similar to tofu) but they happily absorb flavors from other ingredients.

You can buy Shirataki Noodles in the US, though you have to look at health-food stores, gourmet food stores, or Asian grocery stores. I live in a small town. We don't have a Whole-Foods or any Asian markets. I usually buy Shirataki Noodles online.

There are a few things that you need to know when you order Shirataki Noodles.

1. You often have to try several places to find them in stock. Many places sell them, but it seems as though no one keeps extra in stock on a regular basis.
2. Shirataki Noodles are packed in water. And they do tend to kinda smell when you first open the package. So.....
3. ALWAYS drain the Shirataki Noodles.
4. ALWAYS rinse the Shirataki Noodles for at least 2 to 3 minutes under running water. Trust me, you gotta do this. You can rinse them under cold water or warm. I prefer using warm. It seems to cook the noodles a bit and they change from a rubbery texture to a more solid texture similar to other pastas you are used to cooking with.
5. Sometimes I boil the Shirataki Noodles for 2 to 3 minutes. Either in plan water or broth. Vegetable broth, beef broth or chicken broth. Determined by the Shirataki Noodle recipe I am using at the time.

I hope you and your family enjoy Shirataki Noodles. They really are a good and healthy pasta replacement.

I have added a few Shirataki Recipes below to get you started. I actually have hundreds of Shirataki Noodle Recipes that I have collected and used over the years. Mostly on index cards - remember those? LOL I have been typing them up as fast as I can here. I have about 60 entered so far.

INGREDIENTS:

• 1 - 8 ounce package Tofu Shirataki
• 1 Japanese cucumber or 1/2 english cucumber
• 1/4 red onion
• 3 slices ham
• Chinese Salad Dressing

DIRECTIONS:

1. Par-boil Tofu Shirataki, and drain. Cut into 3-4” and set aside.
2. Slice cucumber, onion, and ham.
3. In a bowl, mix Tofu Shirataki, all vegetables, and pour Chinese salad dressing. Serve cold.

INGREDIENTS:

• 1 pound Sukiyaki Beef Strips (bacon thin and well marbled...which means very thinly sliced flank or sirloin type beef)
• 3 stalks of celery, cut diagonally
• 1 cup of bamboo shoots, sliced
• 1 bunch of green onions , cut in 2 inch lengths
• 2 large onions, sliced
• 1 - 8 ounce package of Shirataki Noodles (Konjac noodles)
• 2 cups of mushrooms
• 1 bean cake cut in 1-1/2 inch squares
• 6 leaves of nappa cabage, chopped, not too large - not too small
• 1/4 cup of sugar -  proportional to sauce

Sauce:

• 1/2 cup soy sauce
• 1 cup soup stock, chicken or beef
• 1/4 cup Mirin (sweet sake for cooking)

DIRECTIONS:

1. Slice vegetables and arrange on a large platter.Mix sauce in a separate bowl.
2. Heat electric frying pan, brown the meat, sprinkling with 1/4 cup sugar (move over to one side).
3. Place ingredients in skillet (keep the ingredients separate) and pour sauce over them.
4. Cover, bring to boil and cook 2 minutes.

NOTES
Please cook this dish in an electric frying pan, not in a wok, so that the ingredients stay separated. If the pan starts to burn after you add the meat, go ahead and quickly add the sauce and then add the vegetables.

4 Servings