OODLES OF NOODLES

Having started back on my low carb, high protein eating plan (I try to never say “diet“, it jinxes me from the get go), I was beginning to crave carbs like crazy after just a few days. And sweets as well of course. I know my body is going through withdrawal from the lack of these items and I’m “managing”, knowing it will be temporary. But wondering if my suffering was necessary, I began scouring cook books and online sites for low carb, high protein recipes and began thinking there just HAD to be a low carb noodle or pasta somewhere! I remembered having heard of an asian “miracle” noodle, many months back, but wasn’t on a low carb plan at the time, but after some googling, much to my delight, I found them!. Japanese Shirataki or Konjaku noodles have been used in Asian countries for a couple thousand years now and are made from the Konjac plant . These thin, chewy noodles are translucent and naturally low in carbohydrates. The noodles do not have any flavor of their own, they absorb the flavors from spices and sauces they are cooked with. Shirataki noodles are made of naturally water soluble fiber, have no fat, sugar, or starch.

The more I researched the more excited I became! Wow, a noodle that:
* contains zero net carbohydrates and zero calories, no gluten -made of a healthy natural fiber called Glucomannan.
* is wheat & gluten free and kosher.
* easily absorbs the flavors of any soup, dish, or sauce.
* are instant and come in a variety of styles
* have shown beneficial effects backed by medical studies for Type II Diabetes, Constipation, Obesity, and Cholesterol!

I began my search by calling Trader Joes and also Lassens here in Bakersfield, but neither had even heard of them. So I started googling asian markets in the city and came across a few that were close by. The very first one I called had them in stock.

Within an hour, happy as a clam at high water, I left my local asian market with a few bags of Shirataki noodles tucked under my arm. The product I purchased was made from yam flour (“Devils Tongue” yam flour, aka konjakku flour) and water. They come in white or a brownish color, the brown color comes from a type of seaweed they use in the making, and it adds more nutrients as well, an added bonus. I was also thrilled at the 'bargain' price I'd paid, online no matter what site I visited, the cost per 16 oz bag (with shipping) was going to be $6/bag...at my local asian market I paid only $3/bag. I scored!

I followed the instructions for rinsing well, as upon opening the bag there was a slight “fishy” smell. I actually rinsed them in cold water several times, then left them to sit in a large bowl of cold water for the few hours before dinner. I sampled one and it really had no taste so I knew it would take on the flavor of whatever I stir fried it with. Having found a nice chicken teriyaki stir fry recipe I served it for dinner, and despite my husband's initial reservations as he saw me dump the opaque noodles into my wok, he loved them! As did I!! I am thrilled beyond belief to be able to add NOODLES to my low carb eating plan and can’t wait to start trying some of the literally hundreds of recipes I have found online utilizing these noodles, including mexican and italiano recipes!! This is going to be fun!