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JessiccaThe Miracle Noodle - Shirataki noodles
August 14th 2008 08:45
When I was checking and uploading some sites I came across this advertisement stated MIRACLE NOODLES… and from that curiosity, I went and manage to read a news clip from YouTube at this website.
So what is this new hype noodle that America has started to embrace as a trend to loose weight for the obese? Let’s take a looks at Men’s Health Magazine and Wikipedia.
Shirataki (or “White Waterfall”) are very low carbohydrate, low calorie, thin, translucent, gelatinous traditional Japanese noodles made from the fiber of the roots of the Konjac plant. This plant grows in subtropical and tropical parts of eastern Asia. It is a yam-like tuber known as "Devil's Tongue". The word shirataki means "white waterfall", alluding to the appearance of these noodles. Also known as konnyaku and elephant yam (not related to any other species of yam), shirataki noodles have zero or very low caloric or digestible content, mostly consisting of a water-soluble dietary fiber called glucomannan. (Wikipedia)
In a recent study, researchers in Thailand found that just 1 gram of this obscure fibre significantly slows the absorption of sugar into your bloodstream after you've eaten a carb-heavy dish. That means your body has a steady supply of energy instead of experiencing the kind of overload that can lead to fat storage and blood-vessel damage, says the study author, Supornpim Chearskul, M.D. In fact, a single serving of shirataki noodles contains up to 3 grams of glucomannan. (Men’s Health Malaysia)
How do we cook?
Shirataki noodles can be found both in dry and soft "wet" forms in Asian markets and some supermarkets. When wet, they are purchased pre-packaged in liquid. They normally have a shelf life of up to one year. Some brands may require rinsing or par-boiling as the water they are packaged in has an odour that may be unpleasant to those not accustomed to it. (Wikipedia)
And according to the news clip from the miracle noodle website. The dry type doesn’t even need to cook. Just wash it, wet enough for it to soften and then mix with the cooked vegetables / sauces you need.
Shirataki noodles largely lack flavour by themselves but absorb the dominant flavours of the soup or dish to which they are added, so they can be easily combined with other ingredients such as tofu, garlic, vegetables, sukiyaki sauce, or simply soy sauce. (Wikipedia)
And right now, they are sold like hot cakes for those who want to enjoy a meal minus the cards in America, with their two popular types: The traditional shirataki noodles with almost zero-cards and the tofu-based shirataki style noodles.
If you would loved to try it out, currently they are actually promoting the miracle noodle website to order from them.
Personal Note:
For Malaysians, please head to Jusco (Mid Valley Megamall) to find these noodles. According to the local websites they can be found there. Perhaps I should visit these noodles as well.
I still didn't manage to find any information from Australian sites about this noodle hope they can be found in some stores, or even China Towns?
So those who are able to find these nifty noodles can finally enjoy Asian style of food, meat vegetables shirataki noodles! Or better - Italian pasta style!
So what is this new hype noodle that America has started to embrace as a trend to loose weight for the obese? Let’s take a looks at Men’s Health Magazine and Wikipedia.
Non Carbo Noodles
In a recent study, researchers in Thailand found that just 1 gram of this obscure fibre significantly slows the absorption of sugar into your bloodstream after you've eaten a carb-heavy dish. That means your body has a steady supply of energy instead of experiencing the kind of overload that can lead to fat storage and blood-vessel damage, says the study author, Supornpim Chearskul, M.D. In fact, a single serving of shirataki noodles contains up to 3 grams of glucomannan. (Men’s Health Malaysia)
How do we cook?
Shirataki noodles can be found both in dry and soft "wet" forms in Asian markets and some supermarkets. When wet, they are purchased pre-packaged in liquid. They normally have a shelf life of up to one year. Some brands may require rinsing or par-boiling as the water they are packaged in has an odour that may be unpleasant to those not accustomed to it. (Wikipedia)
And according to the news clip from the miracle noodle website. The dry type doesn’t even need to cook. Just wash it, wet enough for it to soften and then mix with the cooked vegetables / sauces you need.
Shirataki noodles largely lack flavour by themselves but absorb the dominant flavours of the soup or dish to which they are added, so they can be easily combined with other ingredients such as tofu, garlic, vegetables, sukiyaki sauce, or simply soy sauce. (Wikipedia)
And right now, they are sold like hot cakes for those who want to enjoy a meal minus the cards in America, with their two popular types: The traditional shirataki noodles with almost zero-cards and the tofu-based shirataki style noodles.
If you would loved to try it out, currently they are actually promoting the miracle noodle website to order from them.
Personal Note:
For Malaysians, please head to Jusco (Mid Valley Megamall) to find these noodles. According to the local websites they can be found there. Perhaps I should visit these noodles as well.
I still didn't manage to find any information from Australian sites about this noodle hope they can be found in some stores, or even China Towns?
So those who are able to find these nifty noodles can finally enjoy Asian style of food, meat vegetables shirataki noodles! Or better - Italian pasta style!
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