More Info I found on Shirataki Noodles:.
First, you need to rinse the noodles about 20 minutes and snip the noodles with kitchen shears so they arent so long.
The water they come packed in takes on a rather odd aroma. Believe it or not, they come out of the package with a slightly fishy smell that is not very appetizing. You really must rinse them off before using. But please, dont stop reading! Just give it a shot. I bet half of you will be surprised at how well they work for a pasta substitute..
SIDE NOTE: After theyre rinsed, you can just nuke them until hot, top with sauce and serve, but the noodles tend to weep (giving off water) if they arent sauted a little first and you end up with watery sauce. I recommend the following method..
After youve rinsed them, pat dry in a few paper towels and place in a sauce pan or skillet on HIGH with 1-2 tablespoons of oil that can withstand high heat. Dont use too much. You just want to barely coat the bottom of the pan..
Ive tried this without the fat but the noodles dry up unevenly and get a very strange, rubbery texture. Besides, the fat you use adds a bit of flavor and helps get rid of any leftover oddness from the packing water.
As the noodles saut, they will reduce in size by about half. You dont want to cook them down too long or they will be difficult to chew. Some moisture must remain to get the best texture.
As soon as the noodles have reduced in size, add your sauce and toss until well coated and heated through...
Janis, Do you actually rinse them (like wth the water running) for 20 minutes, or do you soak them???..
I actually rinsed my noodle in running water but I know other people soak their noodles..
I rinse them for about 5 minutes, I don't think my patience would last 20 minutes. Does the micro really work? Do they get kind of rubbery or not? I will try that sometime in the future!..
I use the all yam version purchased at my local Asian market. I just rinse a bit -nowhere near 20 mins- bring to a boil and eat with whatever...