Grocery · 453 g
Shirataki Konjac Yam Noodles
What it is
These noodles are made from the konjac yam, a plant native to Asia. The noodles have a translucent appearance and a unique texture. They are often used as a substitute for traditional pasta or rice noodles in various dishes.
How people cook with it
These noodles are a versatile ingredient that can be incorporated into many different types of meals. They absorb flavors well, making them a good base for sauces and broths.
- Stir-fries
- Noodle soups
- Pasta dishes
- Salads
Before cooking, it is important to rinse the shirataki noodles thoroughly under cold running water. This helps to remove any residual odor from the konjac plant. Some people also recommend boiling them for a few minutes to further soften their texture. After rinsing and optional boiling, they can be added directly to your hot dishes. They are best when simmered in sauces or broths, as this allows them to absorb the flavors and become more palatable. They cook very quickly.
How it differs from similar foods
They do not provide the same starchy body as other noodle types.
Who it is for
Home cooks looking for lower-carbohydrate noodle options often choose these.
How to keep the rest
Store unopened packages of shirataki noodles in a cool, dry place. Once opened, any unused noodles should be rinsed, drained, and stored in an airtight container submerged in fresh water in the refrigerator. They should be used within a few days of opening.