I heard about these noodles years ago through Hungry Girl, although they weren't available in my area's grocery stores until just a couple of years ago. When I learned 2 years ago that I am gluten-intolerant (borderline celiac), I started using rice pastas and the like, but they weren't all that satisfying and still had a ton of calories and simple carbs. Remembering the stories I'd read about shirataki, I thought I should give them a try. I had initially tried a different brand (one of the tofu varieties). I must admit, the first few times I tried shirataki noodles, I was really unimpressed, but I was pretty much just rinsing them and adding them to whatever I was making, but once I learned how to properly cook them, even the other brand was really good.
The best way to prepare them that I've found is a little bit involved, but they are still very quick and simple. I put about a teaspoon of oil (grapeseed) in my 9" nonstick wok and preheat it on high. I open the package of noodles directly into a colander, letting the liquid drain out (it smells a little like shrimp to me, but YMMV), and then open up the hot tap over them for a couple of minutes. I then shake/squeeze out the excess water, sometimes blotting on some paper towels, then snip them with kitchen shears until they are a more manageable length on average (although sometimes I do this directly in the pan, just because I'm weird and that seems fun). Transfer the noodles to the pan. The oil should be hot and the noodles should sizzle when they hit the pan; grapeseed oil has a very high smoke point, which is why I prefer it for stir-frying. I tend to use silicone-covered kitchen tongs for cooking my noodles, as it seems easier to grab them and turn them than trying to just stir. I let them cook for a couple of minutes until they are more or less dry, then add my other ingredients in order of how long they take to cook. You really can't overcook shirataki noodles (in my experience), though - they don't get soggy like wheat pasta.
My favorite recipe is to add 6 oz. medium raw shrimp (usually I just rinse/thaw the shrimp and noodles together in the colander, then separate them as even raw shrimp doesn't take very long to cook), 1/2-3/4 cup of chopped green onion, 2-3 tsp of liquid aminos (or light soy sauce), a beaten egg or two, and a dash of ginger & garlic powder at the end. The noodles take a back seat to whatever ingredients you add, and are just a nice addition that also tends to be very filling. I calculated this recipe in a diet log, and it checks in at under 400 calories for what amounts to a HUGE bowl of noodles with 6 oz. of shrimp and two large eggs. Tons of protein and very filling for very few calories. Even my exceedingly picky husband likes them, and he isn't rummaging through the fridge & cupboards 10 minutes later like usual. Last night I added some frozen grilled red & yellow peppers in place of the shrimp, and it was outstanding.
I like these because they are not only gluten-free, but soy-free. While I don't actively avoid all things soy, I do try to keep my intake in check, mostly because of how ubiquitous it is in nearly every other prepared food product (especially gluten-free). I'm still curious about the nutrition measurements, considering the package describes them as being made of soluble fiber, but lists <1g of fiber in a serving. In any event, I am always full and happy after a meal containing these.
Water, glucomannan (soluble fiber), calcium
