Well, not precisely zero. A 4 ounce serving of Shirataki noodles contains 20 calories, 0 fat, 2 grams fiber and 1 gram of protein. But if you are trying to limit carbs, and miss having rice and pasta, this can be a great substitute. It makes a great base for spaghetti, stir fry, soups or any other rice or pasta dish. Shirataki (shee-rah-TAH-kee) noodles are thin, low carb, chewy, and translucent traditional Japanese noodles. They are also sometimes called konnyaku noodles. Shirataki noodles are thinner than wheat noodles, do not break as easily, and have a different texture. They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates (sometimes even zero). They do not have much flavor by themselves, but absorb flavors well from other ingredients you can combine them with. Shirataki noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China.

Shirataki noodles are packaged “wet”, that is, you purchase them pre-packaged in liquid, and they are ready-to-eat out of the package. You can prepare them by boiling them briefly or running them under hot water, then combining them with other dishes, or adding things like tofu, garlic, spinach, or soy sauce to enhance the flavor.

Glucomannan is a water-soluble dietary fiber made from the roots of the Asian Konjac plant. Glucomannan makes up the majority of substance in shirataki noodles. Eating lots of dietary fiber, which is found only in plant foods (such as whole grains, fruits, vegetables, beans, seeds and nuts) has been proven to have many health benefits.

Cooking shirataki noodles by themselves is relatively straightforward. Since shirataki noodles are packaged pre-cooked, you simply heat them up and enjoy. WARNING: the liquid that shirataki noodles are packaged in has a slight fishy/seafood smell to it, so it’s recommended that you rinse the noodles under water for a couple of minutes until the fish smell is gone.

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