The broom of the intestines, otherwise known as shirataki noodles in the US seem to have swept the gluten free diet community. What are these “miracle noodles”?
My sister recently made a batch of clear noodles with some soy sauce and splenda. She says she has been eating it all the time while she is away at school. With zero calories, it’s satisfying effects fit right into her low calorie diet. I have to give her credit for her ability to keep the calories down, but now I know her secret. These noodles are great!
I experimented with some recipes and this is what I came across. Replacing the soy sauce with tamari sauce makes the dish gluten free.
Shirataki noodles are high in a soluble fiber called glucomannan. The noodles come from a vegetable called a Japanese yam or kannyaku in Japanese. They have been used for centuries in Japan for weight loss and constipation. You can find these noodles at Asian markets or in the tofu aisles of most super markets for around $1.29. Make sure to choose the pure yam noodles and not the variety with tofu if you want to make a zero calorie meal.
Sweet Shirataki Noodles
- 1 cup cloud ear mushrooms
- 4 tbsp brown sugar
- 1 tbsp pepper
- 7 oz shirataki noodles
- A stalk of chives
The noodles out of the bag will have a fishy smell. Drain the noodles in a colander and rinse them for two minutes in cold water.
Dry fry the shirataki noodles in a frying pan. Add the tamari sauce and cloud ear mushrooms. Allow the soy sauce to evaporate as you finish dry frying the noodles. Add the sugar to the mixture and allow the crystals to melt.
Dice the chives and mix half into the noodles. The other half can be used to garnish the dish.
Easy as pie and delicious. Serve while hot. Can be reheated.