Konjac noodles (shirataki = sirataki = konnyaku = yam
noodles = devil's tongue noodles in Japanese)
Konjac noodles are thin, translucent, gelatinous noodles, similar to
Chinese glass noodles (cellophane noodles or bean thread noodles), have
no discernable taste but absorb the dominant flavors of the soup or
dish to which they're added.
Konjac noodles is made from konjac flour and water. Konjac flour is
a water-soluble dietary fiber, which is derived from the root of the
konjac plant (Amorphophallus konjac) native to China and Japan. The
primary component of the konjac root is glucomannan, a soluble dietary
Glucommannan was also sold in capsules in health food stores as a slimming
Konjac noodles are almost completely fiber, almost no calories, depending
on the brand, it's anywhere from about 1g carb/15g of noodles to 1/100,
be careful, the dried bean thread or rice noodles are very high in carb.
Konjac noodles consist primarily of a glucomannan polysaccharide, plus
calcium and are very low glycemic, and therefore especially good for
people with diabetes.
Konjac noodles come packaged in water, and are "spaghetti" shaped. They
are sold in liquid-filled plastic bags.
Favorite Low Carb and Low GI Foods By Rick Mendosa
Dish for Winter Oden
with Shirataki Noodles I
with Shirataki Noodles II
to make Sukiyaki?