Shirataki Noodles

I’m not sure I know what konjac yam is but these zero calorie (yeah you heard me), zero carb noodles are an amazing discovery for pasta lovers near and far.  Better known as devil’s tongue yam or elephant yam these konjac yam noodles are better called shirataki noodles. Shirataki” means “white waterfall”, an apt description for the appearance of these noodles. When first drained from its bag, these seemingly gelatinous noodles are a bit deceiving. Composed mostly of water and glucomannan, a water-soluble dietary fiber, they are very low in carbohydrates and calories, and takes on the flavor of whatever dish it finds itself in.

We purchased the wet version of these noodles, packaged in liquid. The shirataki noodle debate, you are either in the camp that abhors the smell of the liquid or the camp that can barely smell it or don’t find it unpleasant. For our purposes, we fall into the “barely smelled it…” camp.  They require rinsing or par-boiling but “cooking” these noodles isn’t necessary. We find that after this process, dry roasting the noodles to rid the noodles of any residual dampness helps the noodles soak in any introduced sauces. It helps the noodles have a more pasta-like consistency. Dry roasting is done by placing noodles in a non-stick skillet on high for a minute or until you hear a slight squeaking noise when moving them around. After that they are ready to be added to soup stock or have a sauce added to them.

Here is our recipe for Spicy Shirataki Noodle Soup, enjoy!

1 bag of Miracle Noodle – Angel Hair version

2 cups of unsalted vegetable broth

2 cups of button (or oyster) mushrooms – sliced

1 cup of snap peas, chopped in half

2 tablespoons of red curry paste

2 tablespoons of tamari (low sodium)

1 (or 2 depending on tolerance) of chili garlic sauce

1 tablespoon of Tofutti cream cheese

nonfat coconut oil spray

Bring a pot of about 5 cups of water to a rolling boil.

Open shirataki noodles bag and drain included liquid.

Rinse noodles under cool water for about 1 minute (use your fingers to separate strands of noodles as they are rinsed).

Add noodles to boiling water.

Let boil for 1-2 minutes.

Once boiled, drain noodles and return to pot (with all boiling liquid drained) and let noodles dry-roast over a medium heat. Shake noodles in pot every 15-20 seconds to avoid sticking or burning. Dry roast for around 1-2 minutes. You should hear the noodles squeaking in the pot as you shake them to indicate that they are dry.

Remove noodles from pot and set aside.

Heat nonstick skillet with nonfat coconut oil spray.

Sautee mushrooms on a medium high heat (do not add salt and pepper until the mushrooms have browned)

Remove mushrooms and add snap peas and sautee for 1-2 mins and remove from heat.

Spray pan again with coconut oil spray and add curry paste and cook in pan for 1 – 2 minutes, then add tamari sauce cook for about 45 seconds and then add vegetable broth.

Bring to a boil.

Add Tofutti cream cheese (this is thickner to replace coconut milk or cornstarch, etc.)

Add noodles to sauce after cream cheese has melted.

Let sauce coat noodles and bring to a soft simmer and then add vegetables.

*Important* Let noodles sit in sauce for around 4-5 minutes (this allows noodles to soak up the sauce.)

Plate (or bowl rather), eat and enjoy!

 

 

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