shirataki noodles what exactly are these white slick slippery noodles you can find in all asian grocery stores that some people get an upset stomach from why do they smell like hell and why do i still think that they can be great when you want to lose weight see shirotaki or also known as miracle organic noodles are made out of 97 water and 30 conic flower this flower is made out of the edible corn of a plant called konig yam also known as devil's tongue or elephant yam now this flower contains mainly a water-soluble dietary fiber
called glucomannan and this brings me to the first major point of these noodles the stomach pain see one serving of 200 gram of shirataki noodles has only 20 calories but also 6 gram of dissoluble fiber and this can be the reason why some people get stomach pain especially if you're not used to that much fiber and overeat on multiple servings of these noodles next let's talk about the water they are stored in see to make sure taking noodles you need something that binds water and contact flour so it forms a noodle for that companies use
something called calcium hydroxide also known as pickling water this also is used in making corn tortillas or pickling cucumber and that is what stinks in combination with the conic flour it smells like fish even though there is no fish at all in these noodles it's from the calcium hydroxide however i found brands that don't use this calcium head oxide at least it's not on the ingredient list such as in this miata brand and in fact it doesn't smell at all it doesn't even taste like anything so if you want to be safe just make sure
to either buy the same brand or buy a brand that doesn't have this ingredient on the list regardless i will still rinse this with water in the sink for about 30 seconds until the entire liquid is gone now if you have still shirataki that smells you can now either add lemon or a bit of vinegar on top of them after a couple of minutes the smell completely go away so as far as cooking them i will dry roast them in a non-stick pan and also cook them in water like regular pasta and tell you which
one is the better option i will let them boil in a stove for 10 minutes this should make them a bit softer for the pan version i will dry roast them for around three to four minutes on medium heat and i will wait until the entire liquid is evaporated they will become a bit crispy like this so let's taste this the dry roasted one tastes like absolutely nothing but heavy is like crisp as expected the noodles cooked in water are a bit softer but also tastes like absolutely nothing now texture-wise this is not the same
as regular pasta or wheat noodles like udon it's not comparable and also they don't taste as good how could they they only have 20 calories but and that's why i think they are so amazing if you make them with especially asian style sauces they are capable to soak up all of the flavors of that sauce so you are still getting this savory taste without having to use noodles my two favorite ingredients for this sauce are on the left gochujang this is a chili paste with fermented soy and on the right side my new favorite and
you can expect a lot more videos with this in the future it's a korean black bean paste that is super thick and insanely flavorful so what i like doing is to add 25 gram black bean paste into a glass i will add 10 gram of gochujang then i will add 10 to 15 grams of rice vinegar 2 gram of sesame oil a pinch of salt and also 15 grams of water to thin everything out mix this until it becomes a very dark thick sauce and it's ready so now we roast mashirotaki in a pan on
medium heat add the sauce and mix it and you will see that the noodles soak up the entire sauce completely and become super thick so you have an insanely tasty dish that is super low in calories that you can also make with chicken or veggies to make it even better this is why i love these shirataki noodles so much i made a playlist with different kind of sauces where you can go and check out and hopefully i will see you there
