Shirataki noodles are a traditional type of Japanese noodle that is eaten in various Asian cultures and can be purchased in Asian markets and specialty supermarkets throughout the world. While they do not have much taste on their own, they are great when mixed with various vegetables and stocks. Soups and mixed-noodle dishes often use shirataki noodles.
Identification
Shirataki noodles are very thin noodles in comparison to egg and other Asian noodles. They are also translucent, giving them an almost plastic appearance.
Types
When purchased in a market, shirataki noodles come in two different forms. Dry shirataki noodles have a long shelf life. Wet shirataki noodles have a shorter shelf life but are often fresher and are packaged in water.
Nutrition
Shirataki noodles are great for health-minded individuals. They are very low in calories and carbohydrates, yet they are filling enough to satisfy appetites without contributing fat or sugars to a person's system.
Origin
Shirataki noodles are made from the Konjac plant of Japan and Southeast Asia. This plant is also used to make jelly and flour.
Composition
Shirataki noodles are composed mostly of water and glucomannan. The latter is a type of dietary fiber, making these noodles good for those looking to add fiber to their regular diet.
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