I’m just going to get right to it today.
Melissa’s Produce sent me a bag of Shirataki Noodles to try. I had never had them before so I was super excited to work with them. (You know how I get with new and interesting ingredients!) Well it turns out that I love these noodles.
I am loving them for several reasons. Shirataki Noodles, made from a yam-like plant called Konnyaku or Konjac, are essentially calorie-free, with a fair amount of fiber and traces of calcium and iron. They’re incredibly versatile as they absorb other flavors that are added to them. Though similar to rice noodles, they are a bit heartier and have a slightly denser texture. Shirataki Noodles are fantastic for gluten-free eaters. (Like my son and husband, who love them!)
While you can get Shirataki “Spaghetti” Noodles, and Shiratake “Fettucine” Noodles, don’t be fooled, they’re not one bit Italian — they’re a quintessential Japanese food. You can use them as you would Soba or Udon in soups and stir-fries, like this one. Just look how gorgeous those ingredients are!
This is not a sponsored post — Melissa’s Produce sent me Shirataki Noodles for recipe testing. All opinions are my own.