Shirataki noodles go well in Asian dishes, due to their flavor.
For those that adore the starchy texture and taste of noodles, but hate the limit on the portions or an increase of hip size, shirataki noodles are a life saver. They can be used in any dish that calls for regular noodles and have a fraction of the calories of regular wheat noodles. Sufferers of Celiac disease can comfortably eat these noodles.. Created from a vegetable base, they are also high in fiber, which has numerous health benefits.
Instructions
1. Pour the water in to the saucepan. Place it on the stove and turn the burner to medium-high heat.
2. Pour in the pickling lime in to the hot water and mix it until completely combined.
3. Add the glucomannan powder in to the simmering water. Turn the heat up to high and bring the mixture to a rolling boil.
4. Boil the mixture for 3 minutes, stirring continuously.
5. Remove the gelling mixture from the heat, stirring continuously. Allow it to cool until it is lukewarm, but still malleable. Insert it in to a pasta machine, set on a thin noodle style, or cut the noodles yourself by flattening the mixture and drawing a thin knife down it to create thin noodles.
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