I’ve seen shirataki noodles in women’s magazines touted as the zero-calorie noodle for pasta lovers. I figured I had to try it. I found it at the Japanese grocery Sunrise Mart. It is made from yam flour. (There are versions made from tofu, but shirataki is made from yam flour.) One of these brands says it is 0 calories, 0 fat and 0 carbs. However, other brands say there are 10 calories per serving and 3 grams of carbs per serving (2 of those fiber). In one bag, there are two servings, so that would be about 20 calories and 6 grams of carbs (4 of fiber). If you look at the nutritional value of various spaghetti brands, you will see that 2 ounces of dry spaghetti is 210 calories and 42 grams of carbs (only 2 of those fiber).
These noodles do have a fishy-type smell, but that goes away once they are rinsed in water. Boil them for about 3 minutes in boiling water. I served them like spaghetti with tomato sauce and pecorino Romano cheese. I thought they tasted good–almost like I was eating a plate of spaghetti. The only difference was the texture of the noodle. It’s a hard-squish al dente, not sure how else to describe it. It reminded me of making spaghetti squash spaghetti, but it’s definitely a noodle not thin strands like the spaghetti squash.