Hi Stuart, I think this comment was made on a previous version of this recipe which included an initial boil. After further testing I figured out you can avoid boiling it by just stir-frying it longer to burn off the water that comes out of the noodles.

I missed something in this recipe. The only place the word 'boil' appears on this page was in this comment. It looks like you just toss the shirataki noodles directly in. The expunging of the water likely happen by the heating process. I am looking forward to trying this recipe, but am not sure about the right prep process on the noodles.

Thanks Mark,
Your response was helpful. Never thought about the difference that way, but it makes sense to me.

Hi Misch, you can rinse and dry, but the noodles themselves are holding onto a lot of excess water. Unlike normal pasta that absorbs water and swells when you cook it Shirataki is like a sponge that's fully saturated with water. When you heat it it causes water to be pushed out of the sponge, so if you go straight into the stir-fry it will will release a bunch of water making your yakisoba watery.