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Favorite Shirataki Recipes?

just discovered shirataki noodles! only 20 calories per serving! wowsa. due to it's 'unique' texture, i was wondering what your favorite ways were to prepare it? also, this may be salvation for my noodle-loving diabetic dad, so please help me make this yummy!

thanks!

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  1. I think sukiyaki is incomplete without shirataki. But it's loaded with sugar, so that's not something for your dad.

    1 Reply
    1. re: bakergal

      It's not really "loaded" with sugar. The sauce has a tablespoon or so, and you could easily sub in Splenda.

    2. I add them to miso soup, and that's about the only way I like them. The texture is a little too funny for me to eat them plain as "pasta" but I've heard of others enjoying them that way.

      My miso soup typically includes green onion, mushrooms, tofu, handful of spinach and/or seaweed, some type of veggie broth (ginger broth from TJ's is nice for this). I always rinse, parboil, and re-rinse the noodles (in cold water), then add to the soup for 2-3 minutes at the end, after adding the miso.

      1. I enjoyed this site about konjac. My MIL told me to rub salt on hands and then gently rub the shirataki clean to reduce the smell. My family still won't eat it. http://www.konjacfoods.com/

        1. I grill eggplant and other veggies coated in garlic salt, then chop and "stirfry" w/ shiratakis, balsamic vinegar (white), Bragg's amino acids, mustard, and lemon juice. Then either stir in egg whites or rotiserrie chicken, or have the protein on the side.

          Have you had found kelp noodles yet? 18 calories per bag, different texture, but good hot or cold, a little crunchier, but soften in liquid and/or when heated. http://www.kelpnoodles.com/products_s... And I find these at Whole Foods.

          1. I like them soba noodle style and dip them into sauce and eat em cold

            1. I like them tossed with peanut sauce, stir-fried veg and chicken with tons of Sriracha, cilantro and mint. They are also good at adding some substance to miso or any mild broth.

              1 Reply
              1. re: JungMann

                I do them with peanut sauce too, but tossed cold with raw jullienned veggies and cold cooked shrimp or tofu, also cilantro and some lime. i also love them with julienned veggies and a sauce I make with gochujang (korean hot pepper paste), rice vinegar, sesame oil and sugar. i also had them this week with sauteed veggies in a little butter and oo and fresh herbs and parmesan. The leftovers I had in an omelette too. I might be addicted!

              2. Here is my recipe for Thai Yellow Curry with Shirataki Tofu Noodles
                http://www.livingwellonabudget.com/co...
                Am about to make a Miso soup for the first time using them as well

                1. Spicy Japanese Saute! I've translated a quick and easy recipe from the popular Japanese equivalent of Chowhound: Cookpad.

                  Thoroughly rinse one pack of shirataki noodles in cold water, then add noodles to a medium stockpot half full of cold water. Bring to a boil. As soon as the water starts boiling, heat 1 tsp sesame oil in a small, non-stick frying pan over medium heat. Transfer noodles to frying pan and sauté for about 30 sec to 1 min. Sprinkle 1 tbsp cooking sake over noodles and continuing sautéing for about 2 minutes. Add a mixture of 1 tsp sugar, 2 tsp soy sauce, and 1/4 tsp Toban Jan (Youki's Shisen Toban Jan is my recommendation - available at your local Japanese grocer), coat noodles well, and continue sautéing for about 1-2 minutes. Done! Delicious!

                  For Japanese readers, here's the original post. http://cookpad.com/recipe/420808

                  1. They only have calories if they are mixed with tofu. If you get regular shirataki noodles, they have ZERO calories. (Talk about pasta miracles.) Anyways, I like to make a stir fry out of them. No oil needed, but I do use a splash of low sodium soy sauce and add mixed veggies to the skillet. Talk about delicious!!

                    1. We like it in Japanese nabe, so I would say it would go well in any kind of chicken soup.

                      You might be able to boil it, dry-fry it (to get rid of some of the extra moisture and make it easier for the sauce to sink in), then use it cold in salads like you would harusame.

                      Konjac (konnyaku) in the loaf/slice form is also very nice if you dip it in some soy sauce and wasabi, so you might try a salad with shirataki, cukes, scrambled egg strips, pickled ginger and a soy sauce/wasabi dressing.

                      I've also had it with a mustard dressing, but mustard really isn't my thing.

                      1. I love Shirataki noodles - soup and I also like them in stir fry or a quick skillet meal with chicken, broccoli and cheese