Shirataki noodles can be found both in dry and soft "wet" forms in
Asian markets and some supermarkets. When wet, they are purchased
pre-packaged in liquid. They normally have a shelf life
of up to one year. Some brands may require rinsing or par-boiling as
the water they are packaged in has an odor that may be unpleasant to
those not accustomed to it.Alternatively, the noodles can be drained and dry roasted. This gets
rid of the aku (bitterness). It also makes the noodles have a more pasta
like consistency. Dry roasting is done by placing noodles in a
non-stick skillet on high for a minute or until you hear a slight
squeaking noise when moving them around. After that they are ready to be
added to soup stock or have a sauce added to them. There are two types of shirataki noodles sold in the United States
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