acid (lemon juice, lime juice, vinegar; see notes)
Pour the shirataki noodles into a sieve to drain off the stinky water they were packaged in.
Rinse under cold water, moving them about a bit with your hand so that all the yucky water gets thoroughly rinsed off.
Transfer the noodles to a glass bowl.
Add some acid to remove the unpleasant smell. I usually go for lemon juice, but lime juice, apple cider vinegar, or white vinegar all work too. Add about 1 teaspoon to a single serve package of shirataki noodles; add about 1 tablespoon to a family size package of shirataki noodles. Toss with your hand to coat all the noodles with the acid. Allow to rest in the acid for about 2 minutes.
Return the noodles to the sieve to drain off the acid and rinse again with cold water, tousling with your hand to rinse off the acid. Set aside to drain (I usually hang the sieve on the bowl I had soaked the shirataki noodles in).
Preheat a skillet over medium-high to high heat. Melt 1/2 teaspoon to 1 tablespoon fat (see notes). Add the noodles.
Using tongs, jostle the shirataki noodles as they heat up. There may be a lot of steam and that’s okay. The point is to evaporate all the water and dry out the noodles to remove the slimy texture.
The noodles have cooked long enough when they begin to release a squeaking noise when you stir them.
For Individual Size
Use about 1 teaspoon acid for soaking.
Use at least 1/2 teaspoon (no more than 1 teaspoon total in a THM E meal) fat.
For Family Size
Use about 1 tablespoon acid for soaking.
Use at least 1 tablespoon (no more than 1 teaspoon per serving in a THM E meal) fat.