Noodles - Konnyaku (gluten free!)
You may have heard or read about konnyaku or shirataki noodles because they're trending super hard right now due to their health benefits, but they've been ...
You may have heard or read about konnyaku or shirataki noodles because they're trending super hard right now due to their health benefits, but they've been enjoyed in Japan for a long time. They're gluten free, low calorie, zero carb noodles made from Konjac root ('Devil's Tongue'). They're slippery, bouncy, and very similar to glass noodles or sweet potato noodles. They have virtually no flavor and mostly just absorb sauce and add texture to a dish. They work great in both hot or cold applications.
In Japan, you commonly use this type of noodle in Sukiyaki or Nikujaga, 2 kinds of hotpot dishes simmered in a sweet soy broth, but I've also used them as a replacement for ramen noodles in cold ramen salad (hiyashi chuuka), or as a replacement for yakisoba noodles and both were great. I've seen recipes where people replace Italian pastas with this kind of noodle, but I've never tried that so I can't comment. They're slightly different from glass noodles or yam noodles since these are made from a root, not a tuber, but I'd definitely try making japchae with these cuz I'd bet it'd be delicious. (Sidebar: these are a little thicker in diameter than shirataki noodles, but they're otherwise the same.)
We have two flavors (the flavors aren't too strong but the color is gorgeous):
To use: Open bag and drain noodles. Yes, the water has a pungent smell and that's normal; it's the smell of the konjac root. Give the noodles a good rinse in cold water and then boil for 2 minutes (just water, no salt). Drain. To use them cold, shock them in ice water and drain. To use hot, just toss them right in your soup. PROTIP: If you open the bag, I'd go ahead and boil all the noodles at once. Whatever amount you don't need, just put it in a container (drained, no water), and leave it in the fridge. It won't clump up or change texture or anything.
Konnyaku (Konjac) has been grown and consumed in Japan since the 6th century owing to its dietary and medicinal properties. It eliminate toxins from the body, slows down sugar intake, lowers blood pressure, is alkaline, and helps the body process vitamins and minerals in food. It's also gluten-free, fat-free, low calorie, zero-carb, and high in fiber. It's made up of 97% water (3% Glucomannan fiber), so it's very filling and can help control your diet. It's also keto.
7.05 oz, noodles suspended in water. I'd say there's about 2 servings per bag.
Vegan & Keto. Soy-free, gluten-free.
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