Shirataki noodles has become quite popular in the Swedish LCHF movement lately, thanks to it’s low carb content (3g/100g).
It’s a traditional Japanese type of noodle made from konjac root (also known as konjac yam, devil’s tounge yam or elephant yam), and is basically water and gluccomannan (a water-soluble dietary fiber).
The word “Shirataki” means “white waterfall”, (at least that’s what the mighty mighty internet tells me, but I don’t know anyone who speaks Japanese so I can’t really confirm it…) which pretty well describes it’s look: translucent white.
On it’s own it is quite tasteless, does not really bring much nutrition and has a gelatinous texture. Nevertheless, as a filler, I think is still a pretty good gluten-free low-carb alternative for “ordinary” noodles…
It’s probably quite arguable whether Shirataki noodles are paleo or not…
I always try to turn to Mark Sisson for advice when in doubt, and I interpret his answer in this post as it is not paleo per definition, but it should be risk free to consume and may even have some positive effects on the gut flora.
(If that isn’t also the definition of “Strictly Paleo…ish”, then I don’t know what is??) ;)
(Note 1: the only “risk” mentioned is the possibility of increased gas production, but I did not experience that at all.)
(Note 2: I’ve never seen any other Shirataki noodles than those made from Konjac root, but I understand that there are also Shirataki noodles (apparently mainly available in the US) that are tofu based. Tofu is a soy (i.e. legume) product, so stay away from those…)
OK now, enough with the introduction…let’s move on to the recipe instead (which is quite similar to the “Chicken Wok with Romaine and Roasted Sesame” post in terms of flavor, but this one is better served as a side dish I think…).
Next weeks post will show what I served it to, so make sure to check it out ;)
Have a nice week!