Dried Konjac noodles 500 g

While, here in Europe, Konjac noodles are still quite exotic and hard to find, in Japan they are a fundamental part of the cuisine. There are good reasons for this: Konjac noodles are fat-free and naturally gluten-free, and can be ready to eat in the blink of an eye! Moreover, they are incredibly versatile: Shirataki are perfect in your vegetable stir-fry, as a filling for your summer rolls, and in Asian-inspired soups, but they are also great with your favourite vegan Bolognese sauce or pesto - just give it a try! And for those of you who are calorie-conscious, there is one more reason to love Konjac noodles: compared with traditional wheat noodles, Konjac noodles have a lot less calories and carbohydrates. Shirataki are thus a wonderful ally, if you are trying to lose some weight, as they are not only low-carb, but they also keep you full for a long time.

Our Konjac noodles can smell slightly sour. This sour, at times fishy smell is typical of the Konjac yam root, from which Konjac flour is produced, so don't worry! We haven't packed fish with them by mistake. As soon as they are cooked, and rinsed with fresh water, Shirataki lose their strange smell, and their consistency is very close to that of rice noodle

As we know that sometimes these recommendations seem like they refer to babies or degustations, we at KoRo have decided to be honest with you and avoided printing any info regarding portions on our Konjac noodles. However, we do want to remind you that Shirataki, thanks to their fibre called Glucomannan, are highly satiating - more than normal spaghetti or wheat noodles. If you have prepared too large a size, just cover the leftover noodles with water or broth, and store them in your fridge, where they will keep for about a week.

Konjac is normally very easily digestible, and it does not cause any known allergic reactions. However, if you eat too much of them, you can experience the typically annoying signs of overeating a high-fibre food, such as bellyache, bloating, or flatulence. This happens because Konjac noodles contain the water-soluble fibre Glucomannan, which is very filling. To avoid these unpleasant side effects, you should start slowly your relationship with Shirataki, consuming small portions and drinking enough water along with them. Hydration is always good for your body anyway – just drink one or two glasses of water more, when you eat Konjac noodles.

Preparing and using Konjac noodles is super easy. You just need to cook them in boiling water for five minutes, drain and rinse them with cold water, and let them rest briefly. Your Shirataki are now ready to be added to an earthy soup, to a stir-fry with tofu and soy sauce, or simply to a pan of delicious tomato sauce; just let the noodles warm up with their condiment for a few minutes, and enjoy! Konjac noodles are incredibly versatile; let your creativity run loose!