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This was my first time making shirataki noodles. Shirataki noodles are made from konnyaku, which is a yam-like tuber that also is known as "Devil's tongue." I used noodles that were made from both konnyaku and tofu (which are more opaque in appearance as compared to the clear konnyaku-only shirataki noodles). Shirataki noodles have long been used in Japanese cuisine, but have gained popularity as a low-carb (and gluten-free) alternative to pasta. They taste similar to regular noodles, but are slightly softer in consistency. You should give them a try -- the hubs and I were pleasantly surprised at how good they are. I can't wait to try the wider shirataki-tofu noodles that I bought. :)

The noodles are packed in water. To prepare them, I drained the noodles into a colander and rinsed them. I then dropped them into boiling water for 2 minutes, drained again in the colander, then rinsed them with cold water and set them aside to drain further while I prepared the rest of my stir-fry. I just tossed the noodles in at the last minute to heat them up and let them absorb the sauce. Tasty and quick -- what more could you ask for? =^.^=