What are Shirataki Konjac Noodles?
As you may guess from the name, shirataki noodles originated in Japan. They are made from the Konjac root, also called White Yam or Devil’s Tongue. They have a gelatinous texture and are a good source of the dietary fiber Glucomannan.
To make the noodles, the Glucomannan fiber is extracted from the Konjac root and mixed with water and limewater. This creates a gelatinous substance called konnyaku which is made into noodle-like or rice-like substances.
The finished noodles are 97% water and 3% indigestible fiber, making it a zero calorie noodle.
These noodles have gained the nickname “Miracle Noodles,” and are completely paleo and calorie-free.
They have virtually no taste on their own but have a slight fish-like smell when packaged wet. This is due to the water they are packaged in and can be easily rinsed off.
Are Shirataki Konjac Noodles Healthy?
It would seem like a product like this is too good to be true, but Shirataki noodles live up to their hype.
These noodles are a high-fiber food yet have no calories and no carbohydrates. The Glucomannan fiber in the noodles is a type of viscous fiber (soluble fiber). This is similar to what is found in chia seeds why they can absorb up to 50 times their weight in water.
Prebiotics in Glucomannan Fiber
The viscous fiber in Shirataki noodles is known as a prebiotic, meaning that it is indigestible to humans. It provides no calories or nutrients to human cells, but nourishes good bacteria in the digestive system.
Glucomannan for Weight Loss
Shirataki products and other Glucomannan containing foods are sometimes recommended for weight loss. These foods are no-calorie and high-fiber and are recommended on various types of diets.
Glucomannan as a Resistant Starch
Glucomannan is a great source of resistant starch and an incredibly easy way to incorporate this into the diet.
Thai Fusion Veggie Noodle Salad
1.Prep all the ingredients for the salad and place them in a very large mixing bowl. Toss delicately to combine and set aside.
2.Place all the ingredients for the dressing in the container of a small blender or food processor and process until well blended and creamy; pour over the salad, toss delicately with kitchen tongs until all the ingredients are well coated with the dressing.
3.Serve immediately or at least within a few hours; this salad does not keep very well. Leftovers will keep for a few days in the refrigerator but some wilting is to be expected.
For the dressing
3/4 cup full fat coconut milk
3 tbsp yellow thai curry paste
3 tbsp creamy peanut butter
3 tbsp minced ginger root
3 tbsp brown rice vinegar
3 tbsp lime juice & 3/4 tsp salt, I use Himalayan salt
2 tbsp shiro miso, (white miso) & 1/4 tsp ground white pepper
2 tbsp pure maple syrup
2 tbsp toasted sesame oil
2 cloves garlic, minced
14 oz konjac noodles rinsed and drained*
1 small head romaine lettuce sliced thinly
1/4 small red cabbage shaved
2 baby bok choy sliced thinly
2 Lebanese cucumbers julienned & 1 small bunch cilantro chopped
2 medium carrots julienned & 1 cup lentil sprouts or other sprouts of your choice
1 small red bell pepper julienned & 4 green onions sliced
1 2- inch piece daikon radish julienned & 1/2 cup cashews
[READY TO EAT]: These YUHO konjac noodles do not have the “fishy odor” that other Shirataki noodles have! They are odor-free and delicious in any dish.
[GREAT TASTING]: Completely Odorless & Delicious! Just serve with your favorite sauce! It’s similar to ramen, as far as taste goes, they are very mild-tasting, which means that they’re perfect for adding spices to and creating whatever dish you dream of.
[PROMOTES HEALTHY]: KONJAC-BASED PASTA, YUHO Pasta is made with a unique ingredient known as the Konjac plant, a native to Southeast Asia, and contains Glucomannan, a healthy and all-natural, water-soluble fiber that aids in digestion and weight loss.
[PERFECT FOR SPECIAL DIETS]: YUHO Pasta is a safe and healthy option for vegetarians, vegans, and those who are diabetic or sensitive to gluten.