Weight loss is all the rage nowadays; from exercise routines that will leave you breathless to diet plans that help you lose "20 pounds" in a month, there's no shortage of information on weight loss-related topics. Shirataki noodles have caught the eyes of weight loss enthusiasts and food bloggers from around the globe. Why? Because its low calorific value has earned it the name "miracle noodles" and has slowly placed this Japanese delight amongst the ever-growing list of weight loss foods. But just how are shirataki noodles made? Look no further; in this article, I will share three recipes for making tasty and healthy shirataki noodles.
Tips for Using Shirataki Noodles
Shirataki noodles are like any other type of pasta, they can be made in various ways, these tips will put you on the right track even before you start cooking.
Shirataki noodles have a neutral taste and are best paired with strong flavors, so whip up your strongest ingredients because subtle taste won’t work this time.
They are a great low-carb option for dishes like stir-fries, soups, and salads so you can go heavy on proteins to make it a keto diet.
Shirataki noodles have a slightly chewy texture, which may take some getting used to so don’t be worried if it tastes slightly off when you make it for the first time.
How To Make Shirataki Noodles (Stir Fry)
Watch this video for the easy recipe:
Stir fries are like plates of magic; with just a tiny amount of oil, a quality chef can turn ordinary raw ingredients into mouth-watering bites of heaven. For this recipe, you'll need:
A pack of shirataki noodles
2 pounds of boneless chicken breasts
One red onion
Two garlic cloves
Four carrot sticks
2 tablespoons of Soy sauce
One tablespoon of Chili sauce
A teaspoon of chopped fresh ginger
Sesame seed oil
One green bell pepper
NOTE: Packaged shirataki noodles have a fishy smell, do not be alarmed, as this can be removed by rinsing and boiling the noodles.
Remove the shirataki noodles from their pack and drain the alkaline water used for their preservation using a colander.
Rinse the noodles thoroughly with cold water to remove residues and reduce the sticky texture, then drain the excess water again using a colander.
Cut the chicken into strips and season how you like ( we suggest using salt, chili pepper, garlic powder, and a hint of curry powder).
Heat a pan and fry the chicken in some oil over medium heat.
After your chicken strips are fried, place the noodles in a small pot filled with enough water to cover it and let it cook on medium heat for 3 minutes.
While the noodles are cooking, cut your carrot sticks, red onion, and bell pepper into fine thin slices, then chop the garlic and scallions.
When the noodles are properly cooked, take them out and place them in a bowl. Add in one tablespoon of chili sauce and soy sauce and mix till every noodle has a delicate faint brown coloring.
Take a sauté pan and lightly coat it with sesame seed oil. Place the pan over a medium heat flame; when the oil starts to simmer, gently toss in your carrots, onions, bell peppers, ginger, and garlic.
When the carrot is tender, add the chicken slices, freshly chopped cilantro, scallions, and sesame seeds to give it a little crunch.
Leave it for about half a minute, then lower the heat. Toss in your noodles and gently toss all the ingredients till they are properly mixed, then turn it off.
You now have your awesome tasting stir fried shirataki noodles.
Shirataki Noodle Soup
Noodle soups are the best; whether it's a chilly winter night or windy autumn morning, a warm bowl of noodle soup always brings a smile to people's faces. That’s why making a healthy keto shirataki chicken noodle soup is a must for everyone.
One pack of shirataki noodles
Two chicken thigh
One whole red onion
Four carrot sticks
2 spoons of soy sauce
Cook the chicken in an instant pot over medium heat for 35 minutes. Season to your taste ( Use curry powder, meat broth cubes, soy sauce, thyme, onions diced into small cubes, chili powder, and salt). When it's tender, remove the chicken from the broth and shred it.
Strain out the water from the noodles and rinse thoroughly until the fish smell is gone, then drain the water in a colander
Dice the onions, potatoes, scallions, and carrots. Lightly coat a sauté pan with olive oil, and stir fry the vegetables on medium heat for 5 minutes to give it a little crispy feeling. (if you don;t like crispy veggies, you can skip this set)
Bring your broth to a boil, add your shirataki noodles and let them cook for three minutes over medium heat.
Add the vegetables and shredded chicken thighs into the noodles and stir. Obviously the broth should be much more than the shirataki noodles.
Just before the noodles are done, garnish with cilantro (and other fresh veggies if you don’t want them crispy).
You can add cool toppings like pork chops, boiled eggs, nori or even wakame to your noodles to make it healthier. Remember, this is the time to be experimental and more is more when making shirataki noodles.
Creamy Shirataki Noodles
You’ve learnt the stir fried, you've learnt the shirataki noodle soup and now it’s time to learn how to make shirataki noodles that's creamy like mac and cheese.
2 packs of shirataki noodles
1 tablespoon of butter
1 tablespoon of minced garlic
1 cup of heavy cream
1/2 cup of grated Parmesan cheese
Salt and pepper to taste
Optional: chopped parsley for garnish
Rinse the shirataki noodles under cold water for 1-2 minutes, then drain and set aside.
Melt the butter in a large saucepan over medium heat.
Add the minced garlic and sauté for 30 seconds.
Add the heavy cream and bring to a simmer, stirring occasionally.
Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy.
Add the shirataki noodles to the saucepan and toss to coat evenly.
Let the noodles cook in the sauce for 2-3 minutes, stirring occasionally.
Season with salt and pepper to taste.
Divide the creamy shirataki noodles among plates or bowls.
Garnish with chopped parsley if desired.
Serve hot and enjoy!
How do they make shirataki noodles?
Shirataki noodles are made from a water-soluble fiber called Glucomannan, found in the roots of a plant called Konjac. They are made by mixing glucomannan flour with water and lime water.
Do I need to boil shirataki noodles?
This isn't a necessary step when making shirataki noodles. It is actually optional but it reduces the rubbery texture of the noodles and is definitely recommended.
How do you make shirataki noodles absorb flavor?
Add your ingredients meticulously, use strong flavors like soy sauce, salt, chili pepper and garlic immediately you start cooking to let the noodles absorb the seasoning properly.
Getting a little antsy to taste some shirataki noodles? We’ve got the next best thing! Japanese ramen. Click here to order a ZenPop ramen box from anywhere in the world.
This article was originally written by our freelance writer Umm-Kulthum Abdulkareem and edited by us.