Translucent, thin noodles made from yam cakes, the tuber of a taro-like snake palm plant, which have a tough, gelatinous consistency and little nutritional value. If using tinned yam noodles, drain well and parboil before cooking. When simmering with meat, make sure not to put the two next to each other because the noodles release calcium ions that will toughen meat. Yam noodles are used in sukiyaki and simmered dishes. Shirataki is calorie free. They cook almost instantly so should be added late in the process.
