About Shirataki Noodles

Shirataki noodles have been well known in Japan for years but have never before been converted into Western and International cuisine recipes. I am sure you will find the recipes in this book to be fun and delicious. You will enjoy many Asian classics with Japanese, Thai and Chinese influences. Italian favorites like Manicotti, Pesto, and Lasagna. American favorites like Macaroni and Cheese and Chicken and dumplings. International favorites like Mediterranean pasta and Spicy Mexican enchilada noodles. Even some tasty sweet desserts.

The recipes in this book support and recommend healthy, organic ingredients, low glycemic sweeteners, low carbohydrate ingredients, high quality nutritious fruits and vegetables, quality protein and dairy products and healthy fats such as nuts and olive oil. Although the recipes are not designed specifically to be low in fat, many of the recipes offer lower sodium or low fat variations for people who are concerned with these issues.

Shirataki Noodles FAQ

Q: What are the noodles made of?
A: The noodles are made of pure konjac flour or glucomannen fiber. They have no starch, sugar, wheat, gluten, or calories.

Q: Do the noodles taste like regular pasta?
A: The noodles do not have any flavor of their own. They absorb the flavors from spices and sauces they are cooked with. The texture is different.

Q: How do I “cook” the noodles?
A: The noodles are ready to add to any of the recipes. Just rinse thoroughly for several minutes, pat dry, pan roast for several minutes and add to sauces or mix with spices. The noodles can be stir fried, baked, topped with sauce, served cold or hot, marinated, or added to soups. The pure konjac fiber is an excellent thickener for soups, sauces, and gravies.