Low-Carbohydrate diets are diets that restrict carbohydrates, such as those found in sugary foods, pasta, and bread. It contains high in protein, fiber, healthy vegetable and fats or consists almost entirely of water and glucomannan fiber such as shirataki noodles. There are so many types of low-carb diets and a study shows that they can cause weight loss and improve health.
Here are the most popular Japanese plant-based low-carb noodles. Shirataki Noodles.
Shirataki noodles are made from the Japanese konjac yam (also known as devil’s tongue or elephant yam). These translucent, gelatinous noodles consist almost entirely of water and glucomannan fiber (a viscous, soluble dietary fiber), that means, they are practically calorie- and carb-free.
Unlike other low-carb pasta options, like spaghetti squash or spiraled zucchini. Shirataki noodles take just a few minutes to prepare, straight out of the bag, just waste it thoroughly. Shirataki noodles are chewy and feel incredibly similar to rice noodles. You can cook whatever menu you want them with, making these miracle noodles an excellent base for a variety of keto pasta or rather in soup or ingredients in a hotpot.
How it’s looks when garnished with healthy vegetables
While noodling your veggies can make for delicious, nutrient-dense pasta, some days you just want the ease of tossing some noodles in a pan, ready to go. Shirataki noodles are about as easy as it gets.
You will likely notice an odd or fishy odor when you first open your package of shirataki noodles. Fear not, the noodles themselves are tasteless, and some quick but essential preparation work will take care of the odor:
- The noodles come packaged in water, so first drain and rinse them thoroughly with clean water in a colander.
- Start some water at a low boil, and toss the rinsed noodles in for just 2-3 minutes. Rinsing and boiling the noodles will take care of the fish smell and improve their consistency.
- After that, dry roast the noodles in a pan with no oil for about a minute to heat off the extra water and give them more of a traditional pasta mouth-feel.
- Toss them with the sauce and toppings of your choice. They’ll take on the flavor of whatever you mix them with. Then! They’re ready to go.
Shirataki noodles are the so-called Miracle Noodle they are made from Konjac jam, it is entirely from water, and fiber from the konjac yam (plus a little lime to help the fiber stay solid). This fiber is called glucomannan and is a soluble fiber that can help boost your digestion and curb hunger. Glucomannan is available as a health supplement and studies back its potent ability to curb hunger hormones, fuel good gut bacteria as a prebiotic, and keep you regular. The glucomannan fiber in shirataki noodles can also support weight loss and boost your cardiovascular health, by improving cholesterol and blood sugar more balanced.
Related: Fiber for Fat-Burning and a Stronger Gut
Calories in shirataki noodles: Because shirataki noodles contain only fiber and water, they are essentially calorie-free, making them an excellent choice for most weight-loss diets. Depending on the brand, nutrition labels list between 10 to 20 calories per 100-gram serving (roughly 3 to 4 ounces). However, this also means that shirataki noodles are pretty much nutrient-free as well (in fact, they’re about 97% water). Without any of the micronutrients or phytochemicals found naturally in whole konjac, or other plant-based pasta, the nutrition content of shirataki noodle pasta depends mainly on your toppings, so be sure to supplement your dish with healthy fats, pastured meat, and plenty of veggies.
Carbs in shirataki noodles: A 3-ounce serving of shirataki noodles contains just 2 grams of total carbohydrates. Because these carbohydrates are actually fiber, which your body can’t digest, that means shirataki noodles have 0 net carbs per serving.
This is how they cook in Japan
Konjac or konnyaku (as called in Japan) is a low-calorie fiber health food that you may find in the traditional Japanese stew or hotpot called oden, which is a very strong flavorful soup with boiled egg, a variety of fish cake, tofu, and konjac. It is gelatinous, a non-flavorful fiber that adds texture to the stew.
You can find this in markets with prepackaged oden ingredients. Other than oden, konjac is also found in sukiyaki, shabu shabu or nabe (hot pot), eaten as a delicacy in Chinese and Japanese food, substitute for noodles such as ramen and spaghetti, and even used in drinks and desserts and in snacks such as jelly.
This is called oden, the most popular hotpot menu on cold winters.
The konjac noodles or shirataki as they call it comes in three types: white or brown and tofu shirataki. They are naturally translucent, are low in calories, and is neutral tasting. In sukiyaki or oden (Japanese hot pot popular menu) where the soup itself is very strong and flavorful, the konnyaku noodles or chunk adds texture and dimension to the soup as a healthy low-calorie additive. Although gelatinous, konjac is still eaten like regular noodles similar to glass noodles of the Chinese.
Konjac is termed as a health fiber yam that has no calories and can help burn fat by making you feel full. The texture is firmer than jello and adds fiber to your palate. There is also no taste unless you eat konjac in a fruit form such as these konjac jelly snacks made in Japan. Generally, though, konjac in its pure form is low in flavor and salt and is boasted to help you feel full because it’s fiber fulfilling.
In the traditional Japanese oden stew, nabe or shabu-shabu, and sukiyaki. Konjac can be bought in a block or even in noodle format. Konjac bought in a thick chunk can be cut into pieces or however, you like.
As well as finding konjac in Japanese Italian restaurants, stews, and as jelly snacks, you can find it sold in markets such as Family Mark, 100-yen convenient store or combini (Japanese convenience store) as substitutes for ramen and pasta. This is inexpensive and healthy.
From fine Japanese cuisine to nabe, oden, sukiyaki, and even pasta and ramen dishes, konjac is served as a healthful addition to Japanese variety and palate. If you are outside Japan, you can find it in Asian markets typically near the tofu section or in snack sections as well.
Konyaku is a healthful “yam” fiber that is low to no-calorie addition that can be used in drinks, desserts, soups, and as noodles pasta. Konjac is used in noodles, stews, salads, and drinks and desserts.