25+ Shirataki Noodle Recipes (2024)

FAQs

Is it okay to eat shirataki noodles everyday? ›

Eating shirataki noodles every day is generally not considered dangerous for most people, especially when consumed as part of a balanced diet. However, there are a few things to keep in mind: Digestive Sensitivity: Some individuals may experience gastrointestinal discomfort when consuming.

The soluble fiber in shirataki noodles can slow down the rate at which the body absorbs carbohydrates. This can help people with diabetes avoid blood sugar spikes.

Once you've finished boiling the shirataki noodles, there is one more step you can take to keep them from getting rubbery. Drain the water from the noodles, then add them into a skillet or pan on their own — no added oils needed. Allow the noodles to fry in the pan on the stovetop for about five to seven minutes.

If you don't cook them properly, they can have a rubbery or slightly crisp texture. That's why I tested extensively (6 times!) to find the best method, below. Made correctly, they have a texture very similar to al dente pasta (and you can try this method with shirataki rice too). Try it out and see!

Potential side effects

For some, the glucomannan in shirataki noodles may cause mild digestive issues, such as loose stools, bloating, and flatulence ( 28 ).

And as a bonus, unlike other noodles, such as ramen, letting shirataki noodles sit in a bowl of hot broth doesn't cause them to turn mushy. But they don't have to be cooked. They can be added straight into a cold summer salad, stir fry, or broth.

People with irritable bowel syndrome and inflammatory bowel disease are advised to avoid eating konjac and FODMAPs-rich foods.

Rice noodles are often considered one of the healthiest options available. They are naturally gluten-free, low in fat, and easy to digest. P'Nut Asian Kitchen incorporates rice noodles into many of their dishes, including the popular Pad Thai and Wonton Noodle Soup.

While Konjac has documented health benefits, it is not without potential side effects. Digestive problems: Bloating, diarrhea, gas, nausea, and abdominal discomfort can occur and may be less likely by starting with small amounts to assess tolerance.

After rinsing, boil the yam noodles for two to three minutes, making sure to drain away any of the water you cooked the noodles in. This should finally rid your shirataki noodles of that fishy odor.

What is the difference between konjac noodles and shirataki noodles? ›

Both are made from the konjac potato, the only difference between them being the shape: konjac comes in a rectangular block and shirataki are shaped like noodles. Because of their lack of taste and smell and their jelly-like consistency, konjac and shirataki have never been popular anywhere but Japan.

The advantage of shirataki is that it will never overcook and turn to mush, so err on the side of cooking longer rather than shorter to ensure maximum flavor transfer.

They're used in hot pot and oden (a one-pot dish that features a variety of ingredients in a slow-simmered broth) that's especially popular in winter months.” Some traditional Japanese dishes that use shirataki noodles include sukiyaki, a Japanese beef hot pot dish, and niku jyaga, a meat and potato stew, both known ...

If your konjac product smells fishy when you open the packet, don't be alarmed – it's a sign of its authenticity and quality. Most products just need a rinse to remove the fishy smell – give your konjac rice or noodles a good rinse with cold water, and you're good to go.

The product doesn't taste like fish. The texture is what kill it for me. It tastes like a shredded noodle than rice. Had it have the rice texture it would of been great!

Shirataki noodles are generally well-tolerated. However, a 2014 study notes that glucomannan supplementation can cause side effects, such as bloating, trapped gas, or diarrhea. It is possible that eating large amounts of shirataki noodles may cause similar side effects, though no research exists on how common this is.

Shirataki are translucent, gelatinous Japanese noodles that are made from the starchy tuber of the konjac plant (also known as konjac yam or elephant yam). Konjac is processed and refined into a flour called glucomannan flour.

Rice noodles and wheat noodles are both high in carbs and calories, while shirataki noodles contain virtually none of either. The noodles are made of 97% water and 3% glucomannan fiber. Because glucomannan is a type of soluble fiber, it can absorb water to form a gel, hence how these noodles are made!

1. Whole-Wheat Pasta. Whole-wheat pasta is an easy-to-find nutritious noodle that will bump up the nutrition of your pasta dish. Made from whole grains, every cup of cooked pasta (140 grams) boasts 43 g of carbohydrate, 3 g of fiber and 8 g of protein per serving, per the USDA.