Noodles are one of the food that I love and since I started keto / low carb way of eating, I have not been eating pasta, wanton mee (egg noodles), chau koay teow (fried noodles) and etc. When I discovered Shirataki Noodles, which is also known as Miracle Noodles, Zero Calorie Noodles, Carb-Free Noodles, I am so happy.
Shirataki are thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam. They are usually sold in packets with water and have a faint, fishy smell when you open the packet but they are 100% vegan. Trust me, there is no smell after you have cooked the shirataki. They are flavourless which means that they are great for picking up the flavours of the sauces that they are cooked in. Shirataki noodles are delicious, filling and easy to prepare.
Just cut open the packet, drain the water, rinse the noodles (optional) and boil them. When the noodles are cooked, you can add them into whatever sauces or broth that you have cooked.
This is my dry noodle version with mushroom, lettuce and bacon. I just mixed the noodles in soya sauce, dark sauce, sesame oil and a dash of pepper.
The Shirataki noodles come in different shapes such as spaghetti, vermicelli, chunky noodle and etc.