Hot and Sour Shirataki Noodles with Tofu

I gave in and tried a fad-food. While shopping in the local Asian grocery store yesterday, I noticed shirataki noodles in the refrigerated section. They may have been there all along, but I noticed them only because I’ve been seeing them mentioned on the internet as the next diet wonderfood. In case you’ve missed all this, here’s a definition from The Food Network:

Thin, translucent, gelatinous noodles made from the starch of a yamlike tuber known as Devil’s Tongue. Shirataki, which are the shredded form of konnyaku, have no discernable taste but absorb the dominant flavors of the soup or dish to which they’re added. They can be found both in dry and soft forms in Asian markets and some supermarkets. The word shirataki means “white waterfall,” alluding to the appearance of these noodles.

Shirataki have become very popular with low-carb dieters because they contain almost no carbs or calories. There are basically two forms of them available, one just the plain noodles made of konnyaku and another that combines konnyaku and tofu and is available in different styles (fettucini or noodle, for example). Both are low in carbs, but the tofu version has added protein and a few more calories. The package I bought was the plain kind, packed in water, and the package indicated that for a 2.8 ounce serving, there were no calories and less than one gram of carbohydrate (though I fail to see how anyone could eat only 2.8 ounces and be satisfied).

When you open a package of shirataki, you may notice a characteristic (i.e. bad) smell. This smell disappears as long as you parboil the noodles before using them. I wasn’t taking any chances, so I first rinsed the noodles and then boiled them in water to which I added soy sauce and a dash of sesame oil. They boiled for two minutes and sat in the cooking water until I was ready to add them to the recipe. (Unlike regular noodles, they don’t get soggy from sitting in water too long.) I’m happy to report that they tasted fine–if you consider “fine” to be that they had no taste at all. But once I added them to the rest of the ingredients, they did pick up the hot and sour flavor of the dish, and we actually liked them very much.

NOTE: You can make this with regular thin noodles, such as buckwheat soba or angel hair pasta. Just make the noodles according to package directions and then add them at the end of the recipe.

My husband and I really enjoyed this, but it was a little too hot and too sour for our daughter, so no kid-friendly label for this recipe, I’m afraid. It worked out well for us, though: Since this dish was our entire meal, dividing it into three servings would have left us all a little hungry, but this was just the right size for two adults with big appetites. I will definitely be using shirataki noodles again.

Update: Take a look at my other shirataki recipes: Shirataki Noodles with Tomato Pesto, Orange-Ginger Tofu on Shirataki Noodles, and Brussels Sprouts Go Asian.