How To Cook & Like Shirataki Noodles

I've been getting e-mails asking about shirataki noodles and why I never use this zero-carb ingredient in my recipes. The reason was simple: I didn't like them... at all. The first time I tried shirataki noodles was a few years ago and I have to admit it was not the most pleasant experience. All I could remember was this terrible smell and rubbery texture. Low-carb or not, I thought it wasn't worth the effort and money.

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