Nasoya Shirataki Spaghetti – Zero Pasta
Shirataki are translucent, gelatinous Japanese noodles made from the corm of the konjac plant. I was pleasantly surprised by how much like regular noodles these looked like, felt like and tasted like. *My first test was to make some Spaghetti & Clams with Knorr Pesto flavoring. It was just as satisfying as if the noodles had been made with wheat flour. They cost about $2.50 for the 8 oz package in the freezer section at Harris Teeter. Expensive, but also satisfying.
As my second test, and there was only enough of the noodles for two helpings, I made some spaghetti sauce, with RAO’s Marinara Sauce as starter, and some diced Fire Roasted tomatoes, ground beef and finely diced onion. I had some red bell pepper and a couple of raw garlic cloves which I diced. Oregano, Italian Spices, Fenugreek, Garlic & Onion powder, and some red pepper flakes. It was a good tasting sauce, and for homemade spaghetti sauce and Shirataki noodles it was perfectly fine.
- Extremely Low in Carbs and Calories
- Zero or Near-Zero Glycemic Index
- High in Soluble Fiber
- Feeling of Fullness
While they are a beneficial food for blood sugar control, it's important to remember that shirataki noodles are not a complete source of nutrition. They contain little to no protein, vitamins, or minerals. When including them in your diet, make sure to pair them with other nutrient-dense foods like lean protein and vegetables to create a balanced meal.
*As always, check with your doctor before making any changes.
