Zero Carb Shirataki Noodles

There is talk in town about these zero carb noodles, and whilst you’re game to try them just to see if all the talk is true. You don’t know the first thing about how to cook them.

Okay first thing: zero carb noodles is not pasta. So don’t cook it like pasta.

These noodles also known as Shirataki noodles, and are already cooked when packaged. The however have no taste of their own and tend to be a bit rubbery to chew on cold.

The best-known property of these noodles other than their assistance in losing weight is that of taking on the taste of the foods with which they are cooked. Ah but then again they are not to be cooked, so how do you do this?

Well you would need to think about what you are cooking. If you are cooking pasta with a sauce for instance it is best to start the sauce first. Yes work the other way round. Then about six minutes before serving add the noodles and allow for them to heat up and absorb the flavours of the food.

Shirataki noodles especially the angel hair type, are popular for use in soups and stir-fry’s. This because the not only do they absorb the flavour of the food they also heat up faster than the other noodles. Making them ideal for quick meals and healthy but filling snacks.

Shirataki spaghetti and fettuccini noodles need about 6-8 minutes to warm up properly and should always be the last main ingredient to de added to the recipe. Soft herbs like parsley and basil should always be added just before serving a dish.

What happens when you overcook zero carb noodles?

Well you could consider using them as elastic bands. Okay maybe not as extreme as this, but they will end up rather on the chewy side of the food scale. So it is best to be at the pot for the whole time they are in the pot.

How can they be precooked?

The process used to produce these noodles is very simple. With the noodle paste being passed through the shaping press. These noodles of exiting the press lands in hot water to be cooked. Because Shirataki noodles contain no egg or gluten to act as a binding agent, the pasta paste is cooked to maintain its shape. If packaged raw Shiratake noodles would either have to be packaged as a powder, meaning you have to make the noodles yourself, or they would represent a translucent gel, meaning you would also have to still make them.

If no flour (gluten) or egg is used to produce these noodles, what is?

Shirataki noodles are made from a flour derived from the voodoo lily or konjac plant. The roots are dried and ground to produce a powder. This is mixed with lime water and water to produce a gel like paste which is shaped and cooked before being packaged.

Are they really no carb noodles?

Yes they are. The konjac plant contains a water-soluble fibre known as Glucumannen. This is a water-soluble fibre best known for its gelling properties. Because this gel is the main ingredient in the noodles it contains no carbohydrates (natural sugars). Thus the noodles are no carb noodles

Some of these noodles marketed mention some carb counts?

Yes there are noodles Known as Tofu Shirataki noodles that contain 3g of carbs per 228g packaged. The carbs come from the Tofu (soya bean curd), which is added to improve the texture, calcium and protein content of the noodles.

Where can I buy these noodles?

Low carb noodles are available at most health stores or Asian markets. There are also numerous Internet shopping sites offering to deliver them straight to your door.

What is the shelf life of these noodles?

After production zero carb noodles remain a stable and viable food source if stored at room temperature for up to a yea