Skinny noodles, also known as “glass” or “shirataki” noodles are popular right now with the low carb, ketogenic crowd. Made of konjac, a type of gourd, the noodles are packed with fiber and in the purest form (read the label—some companies add oats or other ingredients) virtually net carb-free. They’re also quick to prepare and filling, and yes, do fill the need for pasta, to some degree, for those of us who have given up wheat.
One is supposed to rinse the noodles under running cold water to get rid of what some people find is a fishy smell. Here’s a great way to rinse them: insert your fingers into the bag to create a sort of dam, as you run the water in from the faucet. Then reverse your hand, opening your fingers slightly so the water drains from the noodles. Do this two or three times, filling and draining the bag of noodles from your cold-water faucet, using your hand as a strainer.
No muss, no fuss. No dishes to wash. Our favorite kind of cooking tip.
Next, pour the noodles onto your counter, which you have lined with a double layer of paper toweling. Blot the top of the noodles with more paper towels. Then pour the noodles into a microwave container, and nuke on high for 2-3 minutes or until the noodles release some steam.
Sauce as desired. For an alfredo-style high fat sauce, mix one package cooked, hot noodles with 2 tablespoons full-fat cream cheese, seasoning with salt and onion powder to taste. Sprinkle with fresh chopped chives.