Shirataki noodles are naturally gluten-free and are made from the konjac yam, a herbaceous plant from Japan (the word “shirataki” means “white waterfall”).
It’s important to first rinse the noodles really well in cold water in order to remove as much of the liquid (they came packed in) as possible. This rinsing eliminates a potentially unpleasant aftertaste.
The noodles can be consumed as they are or can be prepared in different ways. Try boiling them in water or broth for a few minutes, or try frying them in oil or butter. You can also heat them up in the microwave.
½ lb / 225g shirataki noodles
¾ lb / 350g boneless chicken thighs or chicken breasts
3 tablespoons coconut oil or light olive oil
3 oz. / 75g celery stalks
5 oz. / 150g oyster mushrooms
½ orange bell pepper or yellow bell pepper
salt and ground black pepper
2 tablespoons sesame oil or light olive oil
2 tablespoons water
1 tablespoon rice vinegar or cider vinegar
1 tablespoon tamari soy sauce
1 tablespoon sriracha sauce
1 garlic clove, minced