Shirataki noodles

by Chase on February 27, 2012

One of my healthy swap secrets I learned back when I was doing Weight Watchers was Shirataki noodles in place of pasta.

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I had sort of forgotten about them for a little while because they don’t sell them at my go-to Giant grocery store.  But on a whim one evening recently, I went to Harris Teeter instead of Giant and bought a couple bags.  Harris Teeter also carries Gino’s East frozen pizzas, which wholly pleases my dear Chicago boy.

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You will find shirataki noodles in the produce aisle, near where the tofu and guacamole and fresh salsas and stuff are. 

The thing that’s most fascinating about shirataki noodles is that they are so low in calorie and make a great alternative to traditional pasta noodles. 

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There are two servings per bag and the main ingredient is water. But the thing to know is that they largely function like noodles!  They’re sort of bland in that tofu sort of way and they just adopt whatever flavor you put on them!

BUT YOU HAVE TO KNOW:

You really have to follow the directions on the back. 

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When opening the bag, do not take a big inhale of the noodles.  They smell something like between rotten vegetables and my dog’s breath.  Do not inhale.  Instead, dump them straight into a collander, run cold water over them and move them around with your fingers.

Then, microwave for 1 minute.

Then repeat the rinsing step until there is no aroma to the noodles. 

Then, pat them dry with a paper towel and cook, season, sauce as necessary!  I enjoyed mine for lunch today with steamed snow peas and teriyaki sauce.

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I still do not totally understand how on earth they manage to be so low in calorie and macronutrient (and so high in stinkiness) but I guess when the first ingredient on the list is water (and the second ingredient is coagulated soymilk), that’s where it comes from.

I hear you can use them for whatever pasta dishes you like, but I’ve only ever tried them in asian dishes.  Have you ever tried shirataki noodles?  Are you a fan?