Shirataki Noodles: Health Benefits and Cooking Tips
This entry was posted on March 5, 2009.
The Skinny on Shirataki Noodles
Are you a pasta lover struggling to find a low carb alternative? Shirataki noodles may be the answer. These Asian noodles come in three varieties: white, brown and tofu. Since the white shirataki noodles
are made from the konjac plant, a subtropical plant, these
noodles provide a high-fiber, low carb replacement to the
gluten and carb-heavy spaghetti products we know well in the US. For
those looking to increase their daily fiber intake, look no further
then the brown shirataki noodle. This shirataki comes packed with added calcium and iron for the health-conscious noodle lover. Finally, tofu shirataki noodles
contain high concentrations of protein by blending the konjac root with
the nutritious soy bean curb of tofu. This noodle works
great in sukiyaki dishes or vegetable stir fries.
Cooking shirataki noodles
is easy as long as you follow a few initial steps. Before you do
anything else, be sure you've rinsed the noodles thoroughly. When the
noodles are clean, parboil
(or partially boil) the noodles in boiling water for two to three
minutes - or until the noodles have softened to suit your tastes.
Simply add your favorite sauce or include the noodles with a sukiyaki
or vegetable stir fry of your choice, and enjoy! Keep in mind that shirataki noodles
can be long, so depending on how you're planning to prepare
them, you may want to cut them to more appropriate lengths.
Shirataki's health benefits are obvious. All of these asian noodle
types are vegan-friendly, gluten-free and the closest low carb
alternative to the wheat noodle available. If you've been holding off
that diet because it doesn't work with your high-carb noodle dishes -
look no further than our assorted varieties of shirataki. Asian Food Grocer is your source for shirataki noodles.