Shirataki Noodles...To Be or Not to Be?
Shirataki noodles are not for everyone. They're hardly even anything to begin with. :) If you haven't heard of them yet, they are low-carb noodles made from the ground konjak root.
They go by many names (such as miracle noodles, konjak noodles, or konnyaku noodles), but are most popular in Asian cooking. They are 97% water, 3% fiber, and have trace amounts of any other nutrient. They are also vegan, as well as grain-free. This makes them basically zero carb and zero calorie, thus quite popular for dieting individuals.
Interesting Fact: According the FDA, for an item to be labeled as "zero" calorie, carbs, etc, it only must contain less than 5 calories or less than 1 gram of referrenced nutrient.
The main benefit of these noodles is its soluble fiber, glucomannan, which may help with weight loss and health. This is because it lowers the energy-to-weight ratio of your food and slows digestion Similarly, it also slows carbohydrate, fat, and protein absorption. All of these factors combine to cause you to feel full longer.
However, even though they're gluten and nut-free, all good things can come side effects as well. These can include, minor digestive tract issues, digestive system blockages (when using oral tablets), decreased efficiency of nutrient absorption, and general lack of nutrients derived from it. Thus, if taking medications, take at least 1 hour before, or 4 hours after, consuming glucomannan. Also, remember that the majority of your food choices should be real food, with glucomannan as a supplement.
When supplementing glucomannan into your diet, you can get it in the form of noodles, a powder, fettuccine, penne, and even rice. Depending on your preference, the noodle and rice textures may vary or have a slight rubbery sensation. However, the powder can easily thicken, or substitute xanthan gum, in smoothies and drinks. When selecting your product, be sure that it only has konjak flour, and not soy bean flour (tofu).
If you choose to buy the noodles, be aware that they will have a natural, but not very pleasant odor. They also won't have the standard pasta taste, so mix them with other ingredients to mask this. To get the best result, you should first wash them with cool running water, then cook in boiling water for 2-3 minutes, and drain. After they are completely drained, fry on medium heat, in an un-greased pan for about 10 minutes, turning noodles often with tongs There should be a lot of steam, since you are trying to get rid of as much water as possible, without drying them out (important to create texture). When it's done, they are ready for stir-frying or healthy paleo eating! Personally, they remind me of ramen consistency, but slightly thicker. Enjoy!
