Shirataki noodles are a great substitute for wheat noodles. Many people say that they prefer it in a stir fry over and above any other way of preparation.
Shirataki noodles were originally formulated in Asia, however they have recently come to the attention of people around the globe. Since these noodles are almost totally a good type of fibre, they have virtually no"bad" carbohydrates. There are a few indications that they may have other health benefits too.
How Shirataki Noodles Are Made:
Shirataki originates from the root of a plant (Amorphophallus Konjac, or a few other closely-related species) grown in various parts of Asia, and given many names in different places, including Konnyaku potato (or just konnyaku), konjac, konjaku, elephant yam (although as far as I can tell, they are not related to any other plant commonly called “yam”), and others. The fibre is also generally known as glucomannan.
Benefits of Shirataki Noodles:
There's some evidence that glucomannan, when tested as being a powdered supplement, plays a role in blood sugar control, in addition to improved cholesterol control and weight It also contributes to fibre intake and can be an alternative choice to starchy noodles.
Tofu Shirataki Noodles:
Shirataki noodles tend to be a bit “rubbery.” Although this can be somewhat reduced by a short period of boiling, one food developer found that adding tofu to the shirataki produced a “tamer” texture. It also adds a little bit of protein and carbohydrate (1 gram protein and 3 grams carbohydrate per serving).
How to Use Them:
Shirataki noodles are great in Asian noodle dishes, but people have used them in lots of other ways. With a bit of imagination and creative cooking flair they may be used in desserts, salads and patties.